In the bowl of a stand mixer fitted with the whisk attachment, beat butter and cream cheese at high speed until creamy. Reduce mixer speed to medium. Add confectioners’ sugar, lime juice, and ¼ cup water, beating until combined. Add more water, 1 tablespoon at a time, until icing is pourable but thickly coats the back of a spoon.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/mini-citrus-bundt-cakes-recipe/