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?