Is there any way to flavour buttercream to taste like cream cheese icing?
I tried making the cream cheese icing recipe foud on CC...but I couldn't get it to smooth out nicely???

If you can get a copy of Rose Levy Berenbaum's book, The Cake Bible, she has a wonderful White Chocolate Cream Cheese icing there. It's truly delicious.

However, it sounds as if your problem is more with mixing smoothly. Your cream cheese absolutely MUST be room temperature, as does your butter (or whatever other shortening/oil you are using). When you mix these two together, do it slowly in your mixer and scrape down the bowl and beaters/paddle frequently, until it is all smooth. Once you have that accomplished, your icing should be successful.

I know it takes more time, and it's a real pain to do, but it really is worth it in the end.

Good Luck

I use the Decorators Cream Cheese frosting recipe from this site and it is awesome. Smooths, pipes, and crusts just like regular BC.

I converted my buttercream recipe into cream cheese flavor. It is an all shortening recipe so I made it half shortening and half butter. I use Lorann's cheesecake flavoring and butter flavoring. It tastes awesome, doesn't need refrigerating and won't melt.

http://www.lorannoils.com/Productsdetail.asp?ProductName=CHEESECAKE+FLAVOR&SubColumnName=Flavorings

I use the crusting cream cheese frosting all the time. Just make sure that you have sifted your powdered sugar and make sure your cream cheese is not too hard, remove the wrappers from the cc and let them sit out for at least 20 minutes to kinda soften.

For a full Classic KitchenAid bowl- 9 drops of cheesecake and 2 butter. It is strong!