Last night I decided to make a banana nut cake with cream cheese icing.
(Recipe by Paula Deen) 
The cake came out great.
When I made my icing I was sooooo excited, it was tasting great, and I knew I was going to have a cake that deserved an award! Not the case!!
The icing was so thin! When I iced the bottom layer it looked good. ( I should add that when the icing was in the bowl, it looked thick enough)
When I added the second cake layer, my icing began to ooze out! I added about 8 oz. more powdered sugar than the ricepe called for and proceded to my third layer of cake, again oozing out the side.
Then, icing the top and sides was horrible....I put it into the 'fridge and...yep...it kept oozing out the sides......
Can someone, anyone help!?!?! 
If I'm suposed to be making cakes for $$ stuff like this can't happen to me!!!
Okay, here's the recipe:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_27331,00.html?rsrc=search
I use a recipe very similiar to this with success.
Was your butter soft but not mushy. (You should be able to bend the stick in half: if it breaks, your butter is too cold; if you can't bend it, it's too hot.)
Sorry, I can't be of more help
Looking at the recipe I would add at least 1.5 pounds of PS and possibly 2. I make creamcheese icing all the time. Depending on what I'm making I'll use different combinations of cream cheese, butter, and crisco. The real key is to have a consistency in the bowl that is thicker than what you need. It ALWAYS thins down when you start working with it. I also like to work with cream cheese and butter that has been sitting out long enough that it won't get any softer because it's already as soft as it's going to get. Does that make sense? I don't microwave it or warm it up, but it is completely at room temperature. Adding meringue powder will help some too.
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