Cake Central › Recipes › Cream Cheese based fondant

Cream Cheese based fondant

The back story is: I bought Wilton fondant the first time I wanted to work with fondant. It, of course, tasted HORRIBLE, so I decided to make up my own recipe. The overall taste is similar to those cream cheese mints you sometimes get at weddings. Oh the bliss... I'll share what I have, but I'll just warn you, I don't really measure! And if you've worked with fondant before, you know there's a range to the proper amount anyway, depending on the humidity and such things... Anyway... I'll give you the recipe just as I make it...

Cream Cheese based fondant

Ingredients

  • 8 oz. softened Philly Cream Cheese (NOT low-fat or fat free) 2 lbs (or so) powdered sugar 1/4-1/2 cup cornstarch 2 tbs corn syrup 1-2 tsp clear vanilla 1-2 tsp almond flavoring (Or any other extract you desire. I usually use Almond flavoring or Mint extract... Mint fondant on a chocolate cake is TASTY...)

Instructions

  1. 1. I mix mine by hand with a STURDY spoon, putting the cream cheese in first, and adding maybe 1 lb of powdered sugar and all the cornstarch. I don't own a heavy-duty mixer, but I'm assuming that using one would also be fine.
  2. 2. After that's fairly smooth, add 1/2 lb PS and the corn syrup and vanilla. It will probably be rather sticky when you're done mixing.
  3. 3. This is okay, because you're going to need to knead it with some MORE powdered sugar until it's the right consistency to roll out (Thus coming to approximately 2 lbs total of PS).
  4. 4. To color, knead in icing colors (if desired), and roll out on copious amounts of PS.
  5. This is a VERY soft fondant, and prone to cracks and tearing, it's made me cry a few times... HOWEVER, the taste (both the chocolate and the regular kind) is soooo good, I'll sacrifice a bit in the way of looks to have a great taste! Almost all my cakes in my pictures are made with this fondant...
  6. CHOCOLATE FONDANT: Substitute cocoa for the cornstarch, and leave out almond extract.

Comments (2)

this is not a good recipe. sorry but even after adjusting it with half the cheese it still fell apart. i even tried it as a mmf and still no go. cheese just doesn't work in sturdy fondants. VERY soft try impossible t hold together. taste great. sorry just wanted to give my honest opinion .
It didnt wirkout for me either. It was a total liquid even after adding everything. Almond extract flavour made it kind of bitter too. I feel so bad. All my ingredients went to waste.
Cake Central › Recipes › Cream Cheese based fondant