Help! I need a cream cheese recipe that will hold in a hot humidity weather. If anyone out there doesn't mind sharing their recipe, please e-mail me I would really appreciate it. THANK YOU AND HAVE A WONDERFUL DAY.

I'm sure someone out there might have a better answer, but I would try adding Lorann Cream Cheese flavoring to buttercream. I haven't tried that specific flavor, but the other Lorann oils I've used have been delicious. I worry about real Cream Cheese turning quickly in the hot weather. If it's going to be out long enough to be effected by the humidity I would guess that might be too long not to spoil.

THANK YOU FOR YOUR REPLY. I don't know if the markets here on Guam carry that brand. I'll check. Thanks Fullhouse.

Here's the recipe I used

1 - 8 oz. Philadelphia Cream Cheese (at room temperature)
1 stick (½ c.) Butter (at room temperature)
½ tsp. Vanilla Extract
¾ c. Sifted Powdered Sugar

maybe I over beat the cream cheese? what kind of butter would be good to use in icing, unsalted?

Anymore advise? Anyone?

Your recipe is almost 12 oz. of fat with only 3 oz. of powdered sugar.

How could it NOT melt in high heat/humidity?

You need to add way more powdered sugar to get a b/c that won't melt.

Cream cheese icing recipes:

http://cakecentral.com/recipes/2047/crusting-cream-cheese-icing

http://www.earlenescakes.com/icings.htm

HTH

unsalted butter if the recipe doesn't specify

For hot weather stability I'd recommend using a recipe that includes shortening. I was about to post the link to earlene's too, but my computer crashed and she beat me to it! Great advice from JanH as always