So, I had a cake disaster and I don't know what happened! Tried a new BC recipe (my first mistake!), a crusting cream cheese BC. It did crust, but didn't firm up, so I couldn't smooth it. AND, it's sort of sliding down the sides of the cake and bulging in places 
! I don't do many cakes and thankfully, this is for my granddaughter, so it's not that big of a deal (she's seen it and loves it). But still....all that work! I used more PS than the recipe called for, which made it too sweet, IMO. Any suggestions/ideas (other than not using that recipe anymore). Most of the reviews raved about the recipe....Is there some way to firm up BC w/out adding more PS?
First, I never understood the "add more sugar and it turns too sweet" thing because icing is all sugar. When I add more sugar, it gets thicker, not sweeter. But anyway ....... 
Cream Cheese icing was the bain of my existence. Never had good luck with it. hated working with it. Started charging extra for it just to cover the time I wasted cussing it out while I worked with it.
Tonight I learned how tough it is to put fondant over non-crusting cream cheese frosting. It was a nightmare. I had to throw out a big clump of Satin Ice because it was covered with the cream cheese frosting. I finally got it to work, but it took way longer than it should have. Lesson learned: Use only crusting buttercream (or ganache) under fondant.
...Lesson learned: Use only crusting buttercream (or ganache) under fondant.
Why? What was the issue you had? I always only use non-crusting BC under fondant and it works like a dream for me.
I had to reposition the fondant, and it stuck to the cake, then ripped. I had to take the fondant completely off the cake, but couldn't re-roll it because it was covered in cream cheese. The second batch worked fine, but I wasted a big glob of Satin-Ice.
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