Does someone have a great stabilized cream cheese icing recipe? I just made a cream cheese icing that was just sliding right off the cake - it was so terrible that I became so frustrated that I threw out the whole cake! I am looking for an icing with the consistency of regular buttercream.

This is what you want...

http://www.cakecentral.com/cake_recipe-6817-Wedding---Crusting-Cream-Cheese-Frosting.html

I've never used the crusting recipe referred to above, but then I've never used cream cheese frosting for a decorated cake.

I usually use about half the cream cheese that most recipes call for and add more butter, that way I get the flavor I want without comprising the consistency so much.

Make sure your icing is the right consistency before icing the cake - add powdered sugar as needed

I've used the CCC above, it's a great recipe I feel your pain, the first time I ever tried a cc icing (not the above recipe) it also just slid down the cake. No fun!

Thanks so much everyone!! I am definitely going to try the above recipe! You are all great!!

Yum...with all that sugar, does this recipe require refrigeration?

I can't say for sure, but it is very similar to Earlene's cream cheese recipe which can go unrefrigerated for a week. Hopefully someone else knows the definitive answer; I myself could never take responsibility of saying "nope, don't need to refrigerate it" unless I knew for SURE.