I've been making the Chocolate Guinness Cake successfully for many years, but find it increasingly difficult to find Philadelphia cream cheese in a solid foil wrapped pack, which is firm enough for this icing. The more widely available Philadelphia in a tub I find too soft - even when I whip the double cream, the icing remains soft enough to wander off the cake! Any advice gratefully received.
Some cream cheeses seem now to be made softer-spreading, which can make a frosting less thick. If you wish to thicken yours, simply beat in 1 teaspoon of cornflour (cornstarch) per 100g (4 ounces) cream cheese, before continuing with the frosting recipe.