Help....I am currently doing a small 6 inch carrot cake wedding cake.  The bride wanted cream cheese icing but I know that it has to be kept refrigerated and it will not hold up under fondant. (and fondant cannot be refrigerated well).  

 What do I do?

I have heard about a Faux Cream Cheese Buttercream but it also has buttermilk in it.  DAIRY again.

Do I fill the cake with the faux "cream cheese" Buttercream and crumb coat the outside of the cake with regular buttercream or is the Faux cream cheese buttercream ok and stable enough to use on the complete cake.

I am in the middle of making this cake for Saturday so I need help NOW!

Thank you so much for being there for us CC.

Sweet Granny

I probably shouldn't have posted this question here.  I will re-post elsewhere.

This recipe doesn't require refrigeration.  I've used it and it tastes great.  You can add cream cheese flavoring to bump up the flavor a bit, if you like:

http://www.texascottagefoodlaw.com/Resources/Recipes/CreamCheeseButtercreamEarlene.aspx