I'm making a devil's food cake with a butter-free meringue type peppermint frosting for V-Day. I've been wanting to try my hand at fondant, and since this cake is for DH and me, I thought WTH!

Does fondant need to go on over buttercream or something of similar stiff consistency, or would a fluffier type frosting work OK as a base? It's not full of air, but it's light since there's no butter...kinda like marshmallow cream.

Of the posts I've read, soft/fluffy/whipped icings under fondant are usually a mess.
The weight of the fondant compresses the icing and it sort of slides out from under the fondant coating.

Rae

Thanks for the info! I'll enjoy the recipe as is and try fondant on something else.

Thanks for the info! I'll enjoy the recipe as is and try fondant on something else.

Thanks for the info! I'll enjoy the recipe as is and try fondant on something else.

Thanks for the info! I'll enjoy the recipe as is and try fondant on something else.