I have been asked to make cupcakes and a small cake for a friends upcoming wedding. The wedding is in august, (Seattle) so 50/50 on it being raining or nice out. Am having the couple over this next week for tasting, but am still looking for that perfect cream cheese frosting that pipes into beautiful stiff peaks, and won't melt into a puddle, does anyone have a tasty recipe they could share with me? 

I had been thinking of making a smbc cream cheese frosting, but wasn't sure if or how well that would hold up..? any advice on what kind of frosting I should use is appreciated. :)

you need to make it in your area when it's all rainy and 110% humidity and see how it does for you -- you could always use it for filling the cake -- and either use a shelf stable icing or you have to keep it refrigerated 

Honestly, I'd use the cream cheese icing (look for a shelf stable version) and use a traditional, stable bc on the outside.  Cream Cheese icing is always fairly soft and presents its own list of issues.