I've been looking everywhere for a decent recipe for a crusting cream cheese frosting to use for my mums birthday cake, Carrot cake.  Everyone I've found has been using the 'cup' measurement and being in the UK, I'm not familiar with this measurement and not sure how much it is in lbs, or gs.

Can someone help me please?  sorry in advance if this has been asked before :)

AMy cream cheese icing always crusts. Almost every recipe I've seen uses 2 parts cream cheese to 1 part butter. Powdered sugar (icing, confectioner's) to taste (usually about 4 parts sugar to fats. Vanilla & pinch of salt.

Aah thank you!! I'll remember them ratios when I do my cake this week :)