Cake Central › Recipes › Cream Cheese base fondant

Cream Cheese base fondant

This is a recipe I came up with myself after a horrible experience with tasting Wilton fondant. It uses ingredients that are either in your kitchen, or will be easy to find. Now, FAIR WARNING: this is a soft fondant and is prone to breaking and tearing more than Wilton. I don't know how it compares to Satin Ice or Chocopan, because I've never used anything but this and...Wilton... It may be harder to get PERFECTLY smooth sides, but the taste is to DIE for... All the cakes in my pictures are made with this fondant, except the baby shower cake, if you're wondering how it looks. Hope you enjoy this as much as I do!

Cream Cheese base fondant

Ingredients

  • 8 oz softened cream cheese (I prefer Philly, but other brands may be fine) 2 lbs powdered sugar (NOTE: the amount of PS required will depend on the humidity, altitude, etc.) 1/4-1/2 c. cornstarch 2 tbs corn syrup 1-2 tsp CLEAR vanilla 1-2 tsp almond extract

Instructions

  1. 1. Put cream cheese and half of PS in bowl, mix until smooth. (I mix by hand, but a heavy-duty mixer on low with a bread hook or equivalent would probably work as well)
  2. 2. Put half REMAINING PS (1/2 lb) in cream cheese with cornstarch, corn syrup, vanilla and almond extracts. Mix until smooth.
  3. 3. Take out of mixer and knead in as much PS as is needed for fondant to be smooth and ALMOST not sticky. If too much PS is added at this point, it will not roll properly. You probably will not need all the powdered sugar called for.
  4. 4. Roll out and cover cakes as you would with regular fondant. Also good for figurines, dries well for bows and other decorations. It may not roll out thin enough for realistic flowers, but I don't make those.
  5. OTHER FLAVORS: Substitute any extract or flavoring in place of the almond. For example, I've used mint flavoring and topped chocolate cakes with GREAT success...
  6. Chocolate fondant: Substitute 1/4-1/2 cup cocoa in place of cornstarch. Omit almond flavoring.

Comments (15)

It is delicious but it is soooo soft that it is very difficult to work with. Maybe it is the heat and humidity of South Florida?
what about adding some tylose to firm it up a bit?
Can u make this fondant a few days ahead and store it in the refrigerator?
Very yummy! I had a hard time working with it too, but found it was fairly easy to patch with "shortening fingers". :)
does it last outside a fridge? for how long?
I first have to say, this has got to be one of the best tasting fondant style icings I have ever tasted. I did have quite a time manipulating it and placing it onto my 10 inch cake because it kept tearing, so I kept adding a mix of cornstarch and powdered sugar to get it to the right consistency. I made it for a 4th of July/Happy Birthday and the temps were awfully high and humid so I am certain that had something to do with it. I really didn't give it much time to harden since I was running extremely late so I just molded it and smoothed it onto the cake, decorated and left to the party. A lot of the times when I go to weddings or partys people leave the fondant icing on the plates and eat the rest. In my case, EVERYTHING was gone. Not a single bit was left of this cake. This recipe will definitly be my goto for fondont. Thanks!
Where can I view the photos? I just signed up today, so I'm VERY new to this :-)
i have been looking / wanting to try a cream cheese fondant recipe for quite some time now and i heard it was impossible.. i made a carrot cake for my moms 50th birthday as it is her favorite cake. i didn't want to put the usual cream cheese icing on it, i wanted it to look pretty :) so, i tried this recipe and it was awesome!! As stated before it was quite difficult to work with as it rips easily but can be "patched". i found it needed the full 1/2 cup of cornstarch and extra icing sugar. I do have to say it was the best tasting fondant that i (and my family) have ever tasted!! i would suggest testing this fondant before using it for a function or client. i cant wait to practice with it and i will also use it for most of my cakes from now on. thanks for the great recipe!!
I THINK I'M GOING TO MIX IT WITH DUFF GOLDMAN'S BUTTER CREAM FONDANT TO MAKE IT MORE PLIABLE! OR MAYBE EVEN MARZIPAN WILL LET EVERYONE KNOW HOW IT WORKS OUT BECAUSE I HAVE A CAKE I'M DOING THAT WILL NEED CREAM CHEESE FLAVOR
I love this recipe. It is my go to recipe for fondant. I prefer cream cheese frosting, so when I found this recipe for fondant.... I was so excited! This is aweseome and very forgiving. :)
How does one store this type once it is on the cake? People usually say no fridge with fondant but always fridge with creamcheese. O.o So which one with this? lol
sorry but this fondant is not good to work with at all!
If you add 1 tspoon glycerin it will make the fondant more pliable
does anyone have new comments, recipes, ideas, info on this recipe? I am new to the forum. i dont like fondant and almost always use creamcheese frosting. i do want something sculptable to make accents on my cakes. I have found this and a recipe for sculptable frosting and was wondering if any one has tried a combination of the two. again, i dont use it to civer cakes, only for decorations and accents. Thank you.
When adding color to the fondant do you use a spray color or do you add wilton color to the fondant when mixing?
Cake Central › Recipes › Cream Cheese base fondant