My cream cheese frosting is too loose and gooey to use well for a wedding cake filling. Does anyone have a better recipe that isn't a mess when you cut into it? The cake will be iced outside in Vanilla Buttercream, but the inside needs to be Carrot Cake with Cream Cheese Frosting.
I cheat and use the canned cream cheese frosting with 8 oz of plain softened cream cheese in it and mix it well. Not too sweet and stiffer consistancy.
I do a mix of cream cheese and butter and then instead of sugar I add white chocolate to give the sweetness and stability.