Hi Eileen, I haven’t worked with that kind of cream cheese, so I can’t say for sure but from what I can read online it says to get rid of as much of the extra water from the cream cheese as you can, I’m not sure how it will work exactly, it might work better spread onto the cake instead of piped. Or it looks like this recipe is made with tubbed cream cheese if you want to give it a go instead of ours https://www.janespatisserie.com/2020/05/02/how-to-make-cream-cheese-frosting/