It just fell/flowed off the cake! Thankfully it was another tester cake. I really wanted a cream cheese frosting - is it possible to find a recipe that I can smooth?? And that will hold up?
Or should I just stick with a regular buttercream?

I used:

1/2C Shortening
1/2C butter
8 oz cream cheese
1T vanilla
2 lbs powdered sugar

I use Mamwrobin's Cream Cheese variation of IndyDebi's crusting buttercream. It's about halfway down on the 3rd page.

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=685989&postdays=0&postorder=asc&&start=30

I add the white chocolate for my red velvet cake, but you don't have to.

I use the "Extra Special Buttercream" recipe here on this site. Although the recipe does not say cream cheese, you'll find the cc variation in the comments.
I add 8 oz cream cheese and this is the best cream cheese buttercream icing so far.

Thanks Pmarks0! I just printed it off.

Is Dream Whip easy to find? I've never heard of it.... if I can't find it is there a suitable sub for it?

You're welcome!

I don't think so. I'd never heard of it before trying IndyDebi's recipes either. I find it in my baking aisle at the grocery. It's a powdered dessert topping mix made by Kraft. The link will show you what the package looks like.

http://www.kraftcanada.com/en/products/d-f/dreamwhip.aspx

This is my go-to buttercream. I use it for all my cakes and smooth to resemble fondant. You must refrigerate it though. It holds up well through events that take hours, but I always deliver a cold cake and let it come to room temp slowly (usually takes about an hour).

1 box of cream cheese (8 ounces)
2 sticks of real butter (I use salted)
2 lbs of powdered sugar (I use C&H)

Cream softened butter and cream cheese until smooth and creamy then slowly add PS while mixer is running. That's it! Makes the best tasting frosting you can imagine.

Thanks to both of you! Carmijok, that looks like a nice simple recipe! And thanks for posting that link Pmarks0 - now I know what to look for!