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Cream cheese icing under fondant?

post #1 of 6
Thread Starter 
Do any of you ever use a cream cheese icing under your fondant? I have a client ordering a Nintendo grooms cake and she requested Red Velvet, one would assume cream cheese for icing but I haven't talked to her about it yet because I wanted to be sure it would be ok to use. With something like this I would be finish it the night before. Since the cake will be covered in fondant, as far as I know refrigeration is not a good idea. Is there a cream cheese frosting that can sit out under fondant? Any suggestion would be appreciated. Or should I just tell her it will have to be buttercream or if there is another flavor anyone feels would be well suited?
post #2 of 6
You can refrigerate fondant. I'd use the cream cheese as the filing, then put regular buttercream on the outside of the cake under the fondant.
post #3 of 6
I've iced the whole cake in cream cheese frosting and it was perfect!! Again, it might depend on your recipe. Do not under any circumstance use the cream cheese flavoring--it's just nasty...
I also refrigerate my fondant without problems, but it's usually not real humid here in Minnesota. Now Florida might be a different story!!
post #4 of 6
Earlene Moore has a cream cheese recipe on her site. I have made it for wedding cakes. It is not the original cream cheese recipe, but taste good, but not as good the original recipe!!! Also , this recipe is on this site also. Why don,t you look at the recipe and try it, to see if you like it. A lot of decorators on this site use it, before applying the fondant. Leah_s mentioned this today on another thread on preventing the buldge on your cakes. hth
post #5 of 6
I just made a wedding cake for a class I put a chocolate cream cheese frosting in the middle and regular butter cream under the fondant and it worked wonderfully. I let it sit out for grading by the time I got to taste it the cream cheese frosting had gone sour (my bad) but it was a hit and people loved it. Good luck!
post #6 of 6
I have always used a full amount of cream cheese buttercream under fondant. It's a real pain on a square cake. You have to work fast because it gets soft quickly (I cover it cold) and squares take more adjustments.

BUT... I really think I'm going to start saving myself some grief and do it like costumeczar suggested in the future.
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