[quote=HeySeuss]
I'd perhaps add a little more sugar to that icing, and also pay attention to chilling it a bit and making sure the cake is cooled off before applying it. Keeping the butter cool will stiffen up the whole thing.As best I can tell from looking at it, anyway. It's been a while since I've done a serious amount of pastry work, but mixing time and content comes into it. You also have to adjust your amounts on the basis of how much moisture you have in the air, I've found.Other thought: was the cream cheese and butter at room temp when you started?
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Quoth the Chef; "Sugar, more."