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?

Just a suggestion but did you try whipping it again? I know that with most icings when you put them in the fridge you have to give them a good whip to make them better...maybe someone else has different advice.

Here's the CC recipe for whipped cream and cream cheese frosting:

http://www.cakecentral.com/cake_recipe-901-Whipped-Cream-Frosting.html

Same recipe from allrecipes.com with reviews:

http://tinyurl.com/yubwwu

The above recipe only uses 1-1/2 cups of whipping cream and results in a soft icing.

If you read some of the allrecipes reviews, there are tips given for firming up the frosting.

In addition to adding p.s., instant pudding might help (since it contains thickeners).

HTH