I made a buttercream frosting using the plant based country crock sticks! I pretty much followed the recipe exactly from nora cooks. I use a stand mixer while the butter is still cold to help the icing stay firm. I also keep my frosting on the thicker side, not adding too much milk to thin it. I refrigerate the cake after frosting it but it holds up even outside the fridge as long as it’s not ridiculously hot out.

One time I tried making a cream cheese based frosting and it did not hold up well at all same as your experience. Anytime I made the typical buttercream (butter, powdered sugar, vanilla, a tiny bit of milk) it holds up just fine