Hope this will help and not many will be offended by how I solved that problem. In making the cci I decided to not follow the usual recipes. The recipe I have started using is: 4 oz, cream cheese, 1/4 cup shortening, 1 lb. confectioners sugar, 1/2 tsp. vanilla and 1/2 tsp. butter flavoring. Beat cc and shortening first and also make sure cc is room temp. Mix the rest and beat til smooth. This makes a frosting that is not as soft so it doesn't seem to run off the cake. Works for me anyway. Best of luck.
I just got done using the crusting cc recipe in the recipe secton by Edencakes. It's the last 2 pics in my photos. They are both all Cream cheese and it works very well. I believe it is very similar to the post ahead of me. Great tasting and very stable. Freezes well also.
Thanks for your advice! I actually found a recipe in my Cake Bible that suggests using white chocolate to help keep it stable