Antoinette, a friend of mine did the conversions for me, so I’m not confident they are correct. I use powdered sugar or co&ncetiofern#8217;s sugar…not fine sugar. It is the consistency of face powder or finer. Like dust. Also, your cream cheese may be softer than ours in the US. You add enough powdered sugar until the frosting is stiff enough to use on the cake. For me, that is almost 1 kg!!!