I have a recipe for cream cheese icing that calls for 1 stick of butter, 1 8oz pkg cream cheese 1tsp vanilla and 3 3/4 cup p.sugar. I did it and it is way to thin. I have added more powdered sugar but I don't think I should add anymore b/c it is starting to get really sweet. Any suggestions on how to fix it or should I just start over?
Overbeating tends to thin out cream cheese frosting. You may have to start over.
You can try refrigerating it if the butter, cc has gotten too soft.
I typically add twice the weight of sugar to fats, so if there's 12 oz of cc and butter, I'd add 24 oz of 10x sugar, or about 5 cups.