I just made a cream cheese frosting last night from the cake mix doctor book. It is really yummy, and I was surprised, after letting it sit for 10-15 minutes at least, it did crust up a little bit. But- the icing was extremely soft for doing any type of decorating except for wilton round tip #3.
Here's the receipe from the book from memory:
1 8oz cream cheese, room temperature
8 Tbsp butter (1 stick), room temperature
3 cups powdered sugar, sifted
2 Tbsp fresh orange juice
2 Tbsp orange zest
Cream butter and cream cheese together. Add the powdered sugar in a little at a time, mixing after each addition until it is completely mixed. Then add the orange juice and the zest. Mix on medium speed until light and fluffy.
Now for what I did: I substituted the orange with fresh lemon juice, and I only used about 1 teaspoon of lemon zest or about half of the lemon. I also did not sift my powdered sugar, it was not lumpy so I did not feel it was necessary.
It was soft, but it did crust a little bit. It was very nice to spread.
It was also VERY YUMMY!
I did take pics and will post them as soon as I can. I iced the cake which was a 9" 2 layer buttermilk spice cake and had extra icing over. So I tinted the leftover icing yellow and practiced some decorating things. It turned out kinda nice looking.