I made a batch of the crusting cream cheese icing which is posted in the recipe section but it did not crust even after lengthy refrigeration AND I didn't make enough to cover the entire cake (I used it as a filling as well) ...so my question is....(to keep from running back to the store, the DAY BEFORE Thanksgiving ).....can I make a batch of just regular crusting buttercream to put atop the non-crusting cream cheese icing. Would I need to freeze the cake for a while first, the cream cheese frosting is pretty soft but oh so yummy

I rechecked the recipe and I am 99.9% sure I followed it to the tee but it didn't crust for me..oh well watcha gonna do?

Any tips or advice would be greatly appreciated.

The humidity in the fridge will have prevented the crusting action from happening.