I followed a recipe for whipped cream cheese frosting and it said to refrigerate which I did and now its all soupy like. I was wondering how could I stiffen it up. The recipe was 2 c. heavy cream, 1/2 c. sugar, 1 tsp. vanilla, and 1-8oz. of cream cheese. I was thinking use pwd. sugar and another cream cheese to try and stiffen it up. Any suggestions?
Triplicate post, please also see: