I tried adding a bit more sugar but its still runny . Any ideas how to thicken it up ? THANKS Low fat really wouldn't make it runny, I use low fat cc when baking for my family and never have an issue. Not sure what recipe you're using but how much liquid to powder sugar did you use?
I made some yesterday, but used the fullcream cottage cheese and it worked perfectly...
I have heard you shouldn't use the low fat as it won't work...
so, I would suggest running out to the store and getting a "fullcream" of
either cottage cheese or cream cheese...
the recipe that I made asks for 110g of butter, but I used more than that....
and I felt it was a bit runny, so I added more icing sugar till I felt it was thick enough...
did you put yours into the fridge to "set" somewhat??
I used the last of mine today and the longer it stays in the fridge the more it sets....
so enjoy!!
sending you a PM shortly..
Here is my recipe, comes out perfect ever time, Taste is great, and so easy to do
8 oz room temp cream cheese
1 stick butter
1 pound sifted powdered sugar (sifted)
Beat cream cheese and butter till light and fluffy. Gradually add powdered sugar and keep beating till fluffy and creamy.
That's all there is too it. Perfect ever time. 
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