I have to tell you that I've tried different cream cheese recipes and to be honest most of them would go runny and taste Ok. So after a number of searches for 1. how to prevent cream cheese from going runny. 2. finding a good recipe that tastes really yummy. I found out the following: A. In order to have a stiff (spread consistency) cream cheese you have to mix the butter and powder sugar first (no matter what the original recipe specifies). Then add the cream cheese (personally I reduce the amount of sugar a bit and add a little more cheese in order to make it less sweet) then add the rest of ingredients like vanilla and milk (also try and add the milk very little each time to have more control over the consistency of the cream cheese).
B. I LOVE this recipe, it's my go to recipe. I use it with Red Velvet cakes, cupcakes, chocolate cakes and almost with any cake, and I also I fill and cover cakes with. It is by the queen of Southern cuisines Paula Deen. However, please note that I do it as I mentioned above mix the butter and powdered sugar first then add the remaining ingredients following the instructions.
Also note that if after you add the cooled white chocolate the recipe may seem a bit runny don't worry just place it in the fridge for a while then you're good to go and make sure you're not working nor keeping the frosted cake in a warm environment.
6 (1-ounce) squares white chocolate, chopped
1/3 cup heavy whipping cream
1 cup butter, softened
1 (8-ounce) package cream cheese, softened
6 cups confectioners’ sugar
1 teaspoon vanilla extract
In a small saucepan, combine white chocolate and cream. Cook over medium-low heat, stirring frequently, until chocolate melts and mixture is smooth. Remove from heat, and cool for 30 minutes.
In a large bowl, beat butter and cream cheese at medium speed with a mixer until creamy. Add white chocolate mixture, beating until combined. Gradually add confectioners’ sugar, beating until smooth. Beat in vanilla.