Originally Posted by kmstreepey
I've found that if you over-beat your cream cheese, it will break down, get a little liquidy/very soft and will be very difficult to firm up again, even when adding a ton of powdered sugar and refrigerating. So, I'm careful to beat the cream cheese slowly and stop when it's smooth. HTH!
Thank you! The last couple of times that I've used cream cheese it's been a liquid mess, and I couldn't figure out why. In fact, the more sugar I added, the more runny it became. Now I know why. Yeah!