I have to do my 2nd wedding cake on Sat and I'm very neverous!! I'm doing 3 layer cake 10, 8, & 6 inch cake being chocolate, carrot, and lemon cake w/ cream cheese icing. I'm really worried about icing & decorating the cake b/c of how soft the icing tends to get.
Here's the receipt that I use:
1 stick of butter
2 cream cheese
1 tsp vanilla
4 cups of powder sugar
Should I try adding merginue power to stiff the icing?
I'm suppose to do scrolls on the sides of the cake and I'm very worried about getting it to look right and so it's not so soft.
Please HELP! 
I dont know about the merangue powder and if it would work.
But I do know that if I make cream cheese frosting without lemon juice for some reason it just slides right off 
I would add either the merangue powder or some lemon juice to help to stabilize it.
Hope this helps
I have used the crusting creamcheese icing that is on this site.
I have used it to ice and decorate without any problems.
Hope that helps and good luck this weekend
I think your proportions are off. I make the best cream cheese frosting ever, and it is:
1 stick butter
1 container cream cheese
1 lb powdered sugar
2 tsp vanilla
If you don't want to do a new batch, add another stick of butter to yours, and another lb of PS.
HTH
CC frosting is wierd stuff. I find the less powdered sugar you add to it the firmer it can be. Once it goes soft.. you can add as much powdered sugar as you want and it will never come back together. Experiment with how much PS you put into it.. you'll find the balance.
This is the only Cream Cheese frosting I make anymore because it is delicious and no fail! The recipe and information below is taken directly from Earlene Moore's website, www.earlenescakes.com/icings.htm , as this is her recipe and as I am sure you are aware she is a well known pro in the cake world.
~~~
3. This icing will not melt in the out door receptions - that is if you don't leave it in the sun at 105º for 6 hours. It reacts to heat just like the regular buttercream.
4. You can make borders, roses, and etc - just like regular buttercream icing.
5. It will be a very soft ivory color because of the cream cheese. Very little color and for the better taste most brides are just fine with that tiny bit of color.
6. No we don't refrigerate the cakes once they have this icing on them.
Small Recipe of the Cream cheese buttercream icing
2 lbs. of powdered sugar
1/3 C. warm water
1 1/2 t. Butavan
3 1/2 oz. cream cheese
7 oz. solid Crisco
dash of salt.
Mix with the paddle beater by hand until slightly moistened and the place on the mixer.
The air can be worked out of the icing by starting the motor on the mixer on slow and lifting the bowl of icing up and down several times until the air is worked out. Additional water may be added for a softer icing. Finish beating until smooth.
Transfer into storage containers being careful to not put lumps of unmixed icing stuck to the sides of the bowl into the containers.
For additional flavor add flavorings to your icing. The orange in the chocolate buttercream is wonderful. These flavors are strong and very tasty - they don't add any color to your icing.
Dana0323, the Cream Cheese frosting recipe I posted above holds up very well outside and does not need to be refridgerated. Earlene has used this recipe for many many wedding cakes and I have used it several times as well. I know others use it and do not refridgerate it.
Thanks for all that responded, especially Teekakes. I will try that receipt tonight. I have 1 question....where to I get Butavan from? Wal-Mart? Or can i just use clear vanilla or buttercream flavoring? 
Thanks!
Butavan most likely will have to be ordered unless you have a major cake supplier in your area. You can order it from Earlene at www.earlenescakes.com which is the same place the cream cheese recipe comes from.
Butavan is an emulsion consisting of a blend of butter and vanilla. It has some other "secret" stuff in it that makes it a favorite to use for many people.
You certainly can use other flavorings. You could substitute the butavan with equal parts of butter and vanilla flavorings.
You are going to LOVE this recipe!
Quote by @%username% on %date%
%body%