Well, I thought I'd give the recipe posted on another thread a shot. I was worried, though, because of all the butter and small amount of shortening. According to the recipe, the final consistency should be stiff. Unfortunately, I could barely even keep it on the spatula just to get it on the cake.
On the plus side, it tasted good, and I wouldn't hesitate to use it in the winter, but I must say I'm a little concerned about the christening cake I have due tomorrow morning. I'm making the decorations out of regular buttercream, 100% crisco + the tiny bit of leftover CCCI. Hopefully they won't slide right off the cake. 
I made this recipe for the first time last week and it came out fine. Are you working in an airconditioned space? I did notice that as the icing got warmer, it was much softer in consistency.
Still it worked great. I was coming on to tell everyone how well it was received. I put it on a red velvet cake, and the entire cake was eaten in record time with most people coming back for a second serving (of which there was none left!).
As with most icings, you can always add more powdered sugar to make it thicker. Try that next time. Good luck!
If it was to thin, I'd add some confectioner's sugar to it to make it thicker .. this icing will more than likely melt if it's too hot as it does have butter in it ... but it does taste wonderful!!
It really did taste good. I have made other CCI before (not crusting) and they were all so sweet that you lost the tang of the cream cheese. I added some extra powdered sugar, but I didn't want to add so much that I lost the flavor of the cream cheese. It was REALLY soft. I have AC, but it was 102 here yesterday, and my utility bills are already through the roof just keeping the house cooled to 78-80.
I think next time I make it, I'll try using all crisco and no butter. I will also make sure the client knows when they order that CCI doesn't do well in heat.
Thanks for the suggestions.
Ali
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