I have a MOUTHWATERING creamcheese icing recipe, but I want to thicken it a little. It only has cream cheese, butter, powdered sugar and a tsp of vanilla, so how should I thicken it a little without making it overly sweet? Also, it doesn't crust--should I add a little meringue powder to it too?
Meringue powder has nothing to do with crusting, it's the ratio of sugar to fat. Adding more sugar will thicken it and possibly make it crust (depending on the ratio). It's made with sugar, it's going to be sweet.
add more sugar.....
Add more sugar! Some times I use less butter.
Add more p.sugar. Honestly...adding more sugar isn't going to make it sweeter. It's mostly sugar and fat anyway.
I heard you can add a bit of corn flour - not sure if you guys use the same terminology "corn flour" in USA - I'm from Aus.