I do a cream cheese that is very similar to my buttercream, it does crust but no faster than crustuing BC.
For 5lbs
2- 8oz blocks full fat cream cheese
1 stick salted butter
1 stick unsalted butter
4lb powdered sugar
1 tbsp lemon juice
2 tsp vanilla
approx 1/4 c half & half
Cream together cream cheese& butter, mix in lemon & vanilla before slowly adding powdered sugar, use half to thin the ocing to the proper consistency (for me this can vary depending on humidity)
