I have been making my cream cheese icing with margarine instead of butter. After much research I have heard that using the butter makes a significant difference. Im looking for a certain creaminess similar to ice cream!!! HELP!!!!!
Please google Carmijok(c/cer) cream cheese icing on cake central. She gives her recipe. She worked at a bakery and that is what she uses. I have tried it and love it. It is more stable than what i have made for years. Try it and see if this is what you want. YOU don,t want it too creamy, it will run off your cupcakes and cakes. ha!! Anyway , Please look this up. Or p/m her and she will help you also. hth
You might want to try FromScratchSF's Cream Cheese Swiss Meringue Buttercream found here:
http://cakecentral.com/cake-decorating-ftopict-711181.html
I made it for the first time this past weekend (also my first time making any type of Meringue Buttercream). My first thought upon tasting it was, "This is like eating ice cream" (except it's not cold!). It is very light and creamy and especially the regular Swiss Meringue flavored with vanilla extract tasted just like vanilla ice cream to me. The Cream Cheese version has a nice/strong cream cheese flavor and when I mixed in some melted chocolate it was like awesome chocolate cheesecake, just a bit lighter. So yummy!
If this sounds like what you are looking for but are intimidated by a Swiss Meringue Buttercream, just follow the great instructions on FromScratchSF's blog and you can't go wrong, it was super simple!
http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/
I have tried everyones cream cheese smbc version. Very tasty, but not stable, very soft. I make smbc and imbc all the time. As i say, very tasty , but not stable, From scratch tells you to just use it as a fill, (i think i am correct on that.Yes, try this version, you will love the taste of cream cheese smbc or cream cheese imbc.
I have tried everyones cream cheese smbc version. Very tasty, but not stable, very soft. I make smbc and imbc all the time. As i say, very tasty , but not stable, From scratch tells you to just use it as a fill, (i think i am correct on that.Yes, try this version, you will love the taste of cream cheese smbc or cream cheese imbc.
Thanks for the clarification, icer101. I was so enamored by the taste/texture I didn't think about the stability issue for things other than cupcakes. 
For the record, here is what Jen says in the recipe post:
"Finished CCSMBC is softer then regular but is great for topping cupcakes or using as a filling (damed with regular SMBC I do not put it on the outside of cakes or under fondant (except as a filling) because of the softness, I worry about my layers shifting."
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