cream cheese icing - how to get it non-slimy??

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Every time I make cream cheese icing for a carrot cake and follow the instructions (icing sugar, orange juice and philadelphia, basically) it goes slimy and sloppy, and doesn't stay put on the cake. I need something that goes on nicely and forms a slight crust after a while. Even when I've added butter to the icing, it's still on the sloppy side. Any tips? (I want to flavour it with lime or orange, so need to add zest and a bit of fresh-squeezed juice.)

I would put in less juice and more Philly

less juice, more icing sugar

This is my favourite cream cheese icing recipe. It's from a very well known bakery in NYC.

-1 lb. cream cheese
-1/2 cup unsalted butter
-1.5 tsp. vanilla extract
-5 cups sieved icing sugar.

Omit the juice. Add orange peel, very finely grated, instead.

Aha. I didn't think I'd been using too much juice, but that makes sense. Popbiscuit, I'll give that a go. Bonsoir, I can see that would give orange flavour without adding moisture, so I'll try that.

Thanks!

I make it with a butter/philly mix and it piped on and stayed in place perfectly.

Also, you have to use totally full-fat cream cheese. Anything less than that has always gone slimy on me, although that might just be my heavy hand.

I am glad to hear its not just me --my cream cheese icings are aleays an expensive disaster

I use the Hummingbird bakery cream cheese frosting recipe (scroll down the article for the frosting recipe) and it's always come out perfectly light and fluffy. One quantity is plenty to cover a normal sized cake. Always get lots of compliments when I make it.