I am trying to create a fresh peach filling that would resemble the flavor of peaches and cream. I am using cream cheese because it will hold up better than whip cream while sitting out during a party or reception. I have a great flavor going on with 1 block of cream cheese, 3 T powder sugar and 2 1/2 cups of peaches marinated in 1T of Grand Marnier. The problem is it is a little too loose. I tried a batch with more PS to stiffen it but that was too sweet. Any suggestions on how I could get a firmer consistency?
Have you tried adding cornstarch? Also, King Arthur Flours carries something called instant gel, which is supposed to help thicken pie fillings, so it might work.