Has anyone used this recipe to ice a cake before? If so, what is the consistency of it? Can you put decorations on it? I'm making a cake for someone and they don't want buttercream and I found this one. I would appreciate any feedback you have on this.
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy cream
Not really sure about the exact ratio, but this is what I know as "false mascarpone" for tiramisu. It has the consistency of the mascarpone part in tiramisu, but you can adjust it as you need. Give more sugar in it and it will be firmer, give less sugar or more cream and it will be softer.
In the "normal" consistency it will hold some decorations, but not fondant.
Another thing is that some fondant doesn't like cream cheese or (whipped) cream. You need to test it beforehand. Lay piece of your fondant on a saucer, spoon cream cheese and/or whipped cream on top of it, leave it in fridge overnight. See what it does.
Through, be careful - this cream needs be refridgerated (or should be).