I had a thought of adding DH Cream Cheese frosting to my Indydebi BC (to play with the Cream cheese flavoring/shelf stable factor).. then covering the cake with fondant

Have you used canned frosting under fondant? will this be ok?

I have and it is really fine. Just do it like a crumb coating.. Icing under fondant is really for "gluing" purposes. w/ out icing your fondant can shift or fall off. Just do not use whipped cream. ..

DH doesn't crust right? do you think a 50/50 mix (Indydebi's recipe being fairly stiff), sound doable?

I mix the duncan hines cream cheese with my buttercream all the time. I would say more like 60/40 or 70/30 because the DH definitely does not crust and it definitely makes it a bit more hard to work with. However, I don't cover with fondant...that's only when I am doing a smooth buttercream surface.

Have you tried Earlene's recipe with the cream cheese? http://www.earlenescakes.com/icings.htm It doesn't need refrigeration and it crusts. I usually add a half packet of dream whip to the small batch when I make it. When I'm not using cream cheese, I use Indydebi's recipe. The two frostings behave about the same, as far as crusting and workability.

Great idea. I'll have to try this. Does it still produce a good cream cheese flavored frosting?

Oh, I don't have butavan either...I've made it before with Lorann's butter vanilla emulsion (tasted like chemicals) and with plain clear vanilla, which tasted fine.

well i just made Earlene's Recipe... WHY DID I NOT MAKE THIS SOONER!?!?!?!

Its not as "Cream cheesey" as id like (but the shelf stable factor is key so i'm not complaining!!!) but a FAR cry from anything else I have tried.

Thanks again. I just never realized what Butavan actually was. I used vanilla bean paste and a little butter extract. so nice!