I have a recipe for crusting cream cheese icing but I can't smooth my icing on cakes. I also can't do a crumb coat because it is so thick. I'm looking for a recipe that I can have a crumb coat and ice smooth. Let me know your recipes that I can achieve this with. I would also like to be able to pipe on rosettes and use for other decorations. 

Without seeing the recipe it is hard to advise how to change it.  If it is too thick you can try increasing the 'fat' (shortening or butter) some and/or increase the liquid in the recipe.  It may also be that you are not mixing the icing long enough.  Try letting the mixer run at slowest speed for 7-10 minutes.

This is the recipe that I've been using.

1 cup butter

1/2 cup shortening

2- 8oz cream cheese

pinch of salt 

1 Tbsp vanilla

4 pounds of confectioner sugar

Butter and cream cheese at room temp. Add the shortening to that and mix a little bit. Add salt and vanilla. Add the confectioner sugar.

I've never mixed my cream cheese icing that long. When I mix it the mixture seems to get really soupy. I will try a half bath to see how it is mixing 7-10 minutes

Add more butter, shortening and/or cr cheese.  Do try mixing it longer.