Can anyone point out which recpie to use for cream cheese that is firm enough to stand up to borders and such?
I've tried a few and they are always too soft no matter how much powdered sugar I add.
Eliminate the liquid in your recipe see if that helps. You could also use cream cheese flavoring like from Lorann Oil. I mean at least I know they have cheesecake flavor--I think they have cream cheese flavor. And last but not least content yourself with cream cheese filling if necessary. But usually you can get there by eliminating the liquid.
I agree, eliminate the liquid. Work great.