Without shortening or cream cheese, really the best thing to do is just make less of it. You could always just fill the layers with it or use something else to fill (such as jam, pudding, etc) and just use the frosting on top.
You could also whip it for awhile and have a higher volume, lighter consistency frosting. Or once its made mix in some fresh fruit or preserves. Either of these techniques will make it ';stretch'; a little bit.Got an easy cake icing/frosting recipe that doesn't use a lot of butter?
Try melting the butter and adding a small spoonful of milk, mix with the icing sugar (or I think it may be called confectioners sugar in America) and vanilla. Melting the butter makes a different consistency. If you really have only a tiny bit of butter add more milk to it so that it is quite runny - more like a glaze.
Failing that make a simple icing sugar %26amp; water icing - depends on what kind of cake you have though.
Just use lots of icing sugar (I'm not sure if there is another name for this type of sugar) and milk, and a tiny bit of vanilla essence or flavouring - the key is lots of the sugar in comparison to the amount of liquid you use.
If you have cream cheese, a simple recipe is essentially just cream cheese, sugar and vanilla extract.
try with lemon and sugar with cream cheese yum
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