Please help! I have made a cream cheese filling/frosting that is too thin to stay on sides of cake without sliding off. My daughter in law wants it very "cream-cheesy", and I'm afraid if I add any more powdered sugar, it's going to be terribly sweet.

Any suggestions on how to "stiffen" it up without taking away from the "cheesy-ness"?

Everything you ever wanted to know about making and decorating with cream cheese frosting:

http://www.cakecentral.com/cake-decorating-ftopict-615264-.html

HTH