I made Sweet Sugarbelle's Red Velvet Roll-outs and they are indeed delicious. I spent this morning experimenting with Karen's Cookies' Meringue Powder Buttercream substituting 4 oz. cream cheese for the 1/2 cup of shortening, using double the called for Americolor MP (as recommended for humid environments - like mine in South Texas)...and substituting Lor-Ann's Cream Cheese Emulsion for the almond extract. I'm actually not a fan of the CC Emulsion in RI, so it was a crap shoot. It was a little too loose for my liking, so I added additional confectioner's sugar at the end and got a nice flood consistency icing. The flavor was really good and I sampled it wet on a Red Velvet cookie. Pretty darn delicious! My next task was to see if it would crust (because if it didn't, pretty much a no-go for decorating obviously). It crusted. I have all of the RV cookies base coated and keeping my fingers crossed they will actually dry through. I have been able to make dot borders and I have been able to thicken up a small amount to make some green leaves to go around some RI rose transfers I made. I marbled a few - worked great. They are under the fan - we'll see how they are in the morning. My question is...has anyone had success in developing a delicious cream cheese flavored icing that can be used for flooding and made thick for piping as well...and dries hard enough to package? I am going to be one unhappy camper if all of these are soupy under the crust in the morning. 
I keep telling myself it's just an experiment, but I'm really hopeful. Two of them did get wavy that were too close to the fan. My husband was happy to take those off my hands. 
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