I'll share my cream cheese icing because I really liked how it worked for this cake. It worked great for decorating, crusted well and tasted good!
1/2 cup shortening
1/2 cup (one stick) unsalted butter at room temperature
1 8 oz. bar cream cheese at room temperature
1 tablespoon white vanilla extract (I used mexican vanilla)
1 lbs. sifted powdered sugar
1/2 teaspoon salt (I like to use popcorn salt)
Cream together shortening, butter and cream cheese until nice and smooth. Add vanilla into the mixture and combine. Sift sugar and salt together and add slowly to shortening, butter and cream cheese mixture. Make sure that all sugar is incorporated.
If too stiff, gradually add some milk to make the perfect consistency!