I am getting ready to do a cake for a customer who wants cream cheese icing under their fondant.

The last two times that I did cream cheese under fondant, it wanted to bulge as the icing warmed and softened.

I have the Buttercream DVD by Sharon Zambito and wonder if I add more PS to my cream cheese frosting if it would help prevent the bulging.

Anyone with advise, help, ideas???

Thanks so much!

Yes, you can stiffen cream cheese frosting using Sharon's instructions (assuming you have used a typical cream cheese/butter/ps-type recipe)