I am going to make some of the cupcakes in a jar and I am trying to make the filling not as sweet and dense as cream cheese iceing. I tried to mix some pastry pride and then folded in the cream cheese that I whipped before hand it was not sweet enough but a great texture. Any suggestions?
That's pretty much what I do alot of times, just mix some frosting in with some cream cheese. If I need it more stable I'll make a real cream cheese icing from scratch, but doing it with just the cream cheese and some buttercream gives it a stronger cream cheese flavor I think, and its creamier.
I add a couple bit spoonfuls of thin buttercream to my cream cheese. It makes it pretty stable and add more powdered sugar if you need it to be more like a buttercream, or more milk/cream to make a thinner lighter texture.