Hi,

I've been having the toughest time trying to create a thick strawberry cream cheese icing. Of course once I put it in the refrigerator/freezer it thickens up but once I pipe it onto the cupcakes it only stays thick for about an hour and then it starts to melt. The recipe consist of strawberry puree, cream cheese, powdered sugar, butte and strawberry extract (optional). 

I feel like I have to add so much powdered sugar for it to get a thick consistency but by me adding so much sugar it takes away from the fresh strawberry taste. Any suggestions on how to thicken the frosting?

thanks

Well, I know what you mean. Tried so many recipes also. I just was this recipe, but the pic doesn,t look so thick. I have ordered some freeze dried strawberries. saw recipes where the people that  uses these in their cakes and frosting are raving about using them . so google cakes with freeze dried strawberries. I order blueberry and raspberry also. just haven,t used them yet.so look at this recipe,

http://www.csmonitor.com/The-Culture/Food/Stir-It-Up/2013/0920/Strawberry-cream-cheese-frosting-and-cupcakes-galore!

AYou could try adding pulverized freeze dried strawberries. You'll get more strawberry flavor without adding moisture.

Okay thanks I will try that this weekend.

I add dream whip to frosting that I want to thicken up.

AI cook my strawberry puree. It helps get rid of the water in the strawberries, resulting in a thicker frosting.