Cream Cheese Based Fondant Recipe!
Decorating By kansaswolf Updated 12 May 2008 , 5:55pm by Sugar_Plum_Fairy
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.
Thanks so much for sharing this with us! I'm printing it out right now!
Sounds great!!! I can't wait to give this one a try! 
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.
I'm doing a red velvet cake wtih cream cheese filling for my sister's bridal shower and this should taste delicious! Thanks!
I'm doing a red velvet cake wtih cream cheese filling for my sister's bridal shower and this should taste delicious! Thanks!
thank you so much. I will have to try this soon.
I am just bigging to Decorate cake and have tryed the Wilton Rolled Fondant that you can buy and I did not like that at all it did not tast very good.
I think that this is that best website that I have ever found for tip and tricks. Thank you all
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.
Ah, I'd seen that recipe listed, but hadn't looked at it yet...
I refrigerate mine before putting it on a cake, but don't refrigerate after... It dries fairly stiff, too. Though it's still easy to cut!
thank you so much. I will have to try this soon.
I am just bigging to Decorate cake and have tryed the Wilton Rolled Fondant that you can buy and I did not like that at all it did not tast very good.
I think that this is that best website that I have ever found for tip and tricks. Thank you all
Welcome to the board, ngrant. Just so you know, nobody likes Wilton fondant! lol It's good to practice with but not to eat (technically it's edible, but realistically most people would rather eat the plastic decorations off of a cake, or even candles, than Wilton fondant!).
Any recipe is better! Another very popular recipe is MMF (marshmallow fondant). You might want to give that one a try as well after this delicious sounding one. 
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