Im wondering what the general consencus is??? Should I just use it as a filling and go ahead and ice it w/my normal IMBC or what?

ANYBODY??? Ive got it "crumb coated" w/the cream cheese and Im realy worried ! PLEASE HELP....

I have filled and coated with cream cheese frosting then covered with fondant in the past and it turned out fine. The cakes are on page 2 of my photos, "Desiree's cake" and the 2 tier 18th birthday cake. Hope this helps.

I'm sure this is a little late but I say go for it. I actually use cream cheese in my "buttercream" recipe...it crusts just fine, I've never had a problem with it, and I think that it cuts the sweetness of pure buttercream. I have noticed that it takes a little longer to set and crust, but I think the extra time is worth it for the flavor. Good luck!

sorry so late on this reply! But, I've used cream cheese icing as a filling and under fondant and I've never had any problems!! Hope this help(s)(ed)!!