Ok ladies...here is THE
recipe you should be using if you want a Cream Cheese Icing that is both stable and pipes:
I found this in the Cake Mix Doctor cookbook and altered it to be a nice crusting buttercream to be used with piping. One recipe yielded enough to ice and decorate one 9x13 sheet cake.
1 1/4 cup shortening
4 oz Cream Cheese
1/4 cup Unsalted Butter
8 oz White baking Chocolate (not chips)
3 1/2 cups Powdered Sugar
2 Tbsp Meringue Powder
2 tsp Vanilla
liquid coffee creamer
Cream shortening, Cream Cheese, and Butter together in the mixer. Over a double boiler, melt the white chocolate, and set aside to cool. With the mixer on low, slowly pour the white chocolate into the creamed mixture. Add Vanilla.
Incorporate sifted powdered sugar and meringue powder to form a smoothe buttercream.
As written, the icing is a medium consistancy. I removed 1/2 cup to make roses, then thinned the rest with a splash of hot coffee creamer for easy icing. The icing crusts nicely in the fridge, and is smooth for piping and decorating.
The white chocolate lends an understated decedent taste, whild the addition of the cream cheese cuts the sweetness. The color is a light ivory, but takes gel colors easily.
You can find it here: http://forum.cakecentral.com/cake_recipe-5003-0-Crusting-White-Chocolate-Buttercream.html
I've used this recipe for an outdoor August 50th Anniversary party with zero issues. Tasted fabulous, no issues at all. I found this recipe in the Cake Doctor, and altered it to suit my tastes.
See, the problem with most cream cheese icings is that they taste too much like cream cheese LOL. I don't like that overwhelming taste. I also don't like them over-sugary. By limiting the cream cheese to 4 oz, and using a combination of unsalted butter and shortening, you get the correct taste without anything being overwhelming.