I can not get my cream cheese icing stiff enough. It has been sliding off my cakes. I have almost doubled the amount of powered sugar. Please if any one know how to fix this or if you have a recipe that you use that is stiff please let me know.

I'm not so sure. I've never had a problem with the cream cheese bc recipe posted in Edna's site though.

My cream cheese recipe uses 3/4 c crisco with 1/4 c butter. What recipe are you using?

Try Earlene's cr ch b'cream recipe. earlenescakes.com
that's a real problem w/cr ch. and the more sugar you add the *thinner* it will get!