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kansaswolf
Frequent Member
Joined: Nov 28, 2007
Posts: 231
Gallery Supporter Member
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 Posted:
Thu May 08, 2008 11:33 pm |
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Okay, I have this posted on another thread, but I'll give it it's own thread too! I've also submitted it (twice!) to the recipe section, but it hasn't shown up for whatever reason... Being approved or something? Not sure... But since I'm fielding so many PM requests for it, I'll put it up here for everyone! Thanks for all the PM's though, it's kinda fun to be popular! 
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...
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...)
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. 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. 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. To color, knead in icing colors (if desired), and roll out on copious amounts of PS.
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... It is paintable, but if you let it dry very long the colors may run... If you're doing all-over color, or a large section, it won't matter much, but detailed paint work needs to be done while it's still soft.
CHOCOLATE FONDANT: Substitute cocoa for the cornstarch, and leave out almond extract. |
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Sugar_Plum_Fairy
Forum SuperStar!
Joined: Aug 30, 2006
Posts: 2400
Location: Somerset County, NJ
Birthday: Jun 03
Gallery Supporter Member
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Fri May 09, 2008 12:22 am |
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Thanks so much for sharing this with us! I'm printing it out right now! |
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tonedna
Forum SuperStar!
Joined: Jul 19, 2007
Posts: 2915
Location: Florida..were the magic begins!
Birthday: Apr 23
Gallery Supporter Member
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Fri May 09, 2008 1:09 am |
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Thanks kansas!..
Edna |
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drgaddy
Regular Member
Joined: Apr 24, 2007
Posts: 116
Location: Croatia (home), Germany (current), US (DH home)
Birthday: Jan 21
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Fri May 09, 2008 1:55 am |
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Pippas
Junior Member
Joined: Jun 30, 2007
Posts: 25
Location: Las Vegas, NV
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Fri May 09, 2008 2:15 am |
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Wow I can't wait to give this a try!
Thanks! |
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xstitcher
Forum Fanatic
Joined: Mar 18, 2008
Posts: 1003
Location: Raleigh, NC
Birthday: Apr 11
Gallery Supporter Member
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Fri May 09, 2008 2:28 am |
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Thanks kansaswolf!
I was going to PM you on the other thread and then I saw this. Thanks again!
Cheers! |
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SEAQUEEN
Forum Addict
Joined: Jan 22, 2007
Posts: 726
Birthday: Oct 19
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Fri May 09, 2008 2:54 am |
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Thank you for sharing |
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bartar01
Junior Member
Joined: Jun 08, 2007
Posts: 52
Location: Florida
Birthday: May 27
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Fri May 09, 2008 3:15 am |
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Sounds super yummy! I can't wait to try it out! |
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sweetsandtreats270
Junior Member
Joined: Jan 21, 2008
Posts: 96
Location: Columbia, Kentucky
Birthday: May 28
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Fri May 09, 2008 4:22 am |
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Sounds great!!! I can't wait to give this one a try!  |
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Petit-four
Frequent Member
Joined: Feb 21, 2008
Posts: 454
Location: upstate NY
Birthday: Mar 20
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Fri May 09, 2008 5:57 am |
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Thank you for sharing this recipe! I take it is is refrigerated? Does it get condensation like MMF?
There is a related recipe on the home page -- "Fondant de queso." It uses cream cheese, gelatin (1 tsp in 1 T water), sweetened condensed milk (1T), and powdered sugar. |
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amia1024
Forum SuperStar!
Joined: Mar 05, 2007
Posts: 2092
Location: TX
Birthday: Oct 24
Gallery Supporter Member
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Fri May 09, 2008 9:21 am |
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tenleysmommy
Frequent Member
Joined: Apr 09, 2008
Posts: 249
Location: Covington,GA
Birthday: Dec 25
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Fri May 09, 2008 9:31 am |
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Sounds so good I love cream cheese!  |
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foxymomma521
Forum Fanatic
Joined: Jan 16, 2007
Posts: 1812
Location: WNY
Birthday: Apr 15
Gallery Supporter Member
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Fri May 09, 2008 9:36 am |
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SugarMama602
Regular Member
Joined: Apr 30, 2008
Posts: 146
Location: Phoenix
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Fri May 09, 2008 1:27 pm |
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I'm doing a red velvet cake wtih cream cheese filling for my sister's bridal shower and this should taste delicious! Thanks! |
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SugarMama602
Regular Member
Joined: Apr 30, 2008
Posts: 146
Location: Phoenix
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Fri May 09, 2008 1:28 pm |
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I'm doing a red velvet cake wtih cream cheese filling for my sister's bridal shower and this should taste delicious! Thanks! |
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