Is it really 3 1/2 lbs. I don't know, it seems like a lot to me. Why is there no liquid? 
Thank you so much nglez! I'm not understanding 64/16=4?
I'm going to have to alter the taste of this recipe; I'm about to make this cake and I spilled the last of my vanilla. I only have lemon and almond. I'll use the almond (pure). Since almond is so strong, how much do you think will be a good amount without over doing it, where you can taste the almond w/o erasing the cc. Do you know how much melted wc to add to this recipe?
Don't worry, the 3 1/2 lbs isn't really that much because you're using a pound of CC and a half cup of butter. You could adjust it to your liking (I usually use 3 lbs. for my icing using 64 oz. of CC!)
3 lbs to 64 oz of CC??? Does this mean you use eight 8 oz of cream cheese. From my understanding 1 lb of cream cheese = 16 oz (or two 8 oz of cream cheese)?? If anybody else can help, this would be great.
Thanks!
I'm sorry I confused everyone. I feel really dumb now. I looked at the title of the thread and it was in reference to the CC icing on this site. I was making reference to my CC icing. And I meant 4 lbs. for the 64 oz. 
Now I feel really dumb. 
I'm sorry I confused everyone. I was out in my own little world. Do you guys need any further clarification?
nglez, if your recipe turns out better tasting, then we'd all like to know your secret 
I did the recipe here using two 8 oz packages of CC and it turned out too sweet. I read people raving about it but I wasn't happy about the turnout. I guess it crusts based on the ratio between the PS and butter, shortening and CC. I'm worried if I put too much CC in it, it won't crust. On the other hand, I always alter the Wilton class recipe using less sugar and it always crusts so maybe I will experiment and see what I come up with. 
Quote by @%username% on %date%
%body%