Wilton has a cupcake filling that calls for:
1 pkg (8 ounces) cream cheese softened
1/2 cup confectioner's sugar
1/2 teaspoon ground cinnamon
1/4 cup milk
Do you think I could use that as a frosting for underneath my fondant as well as the filling?
I would have to at least double or triple the recipe. Also, cream cheese here seems to be much softer than in the US, do you have any suggestions as to increasing ______ to make up for the softenss of the creamcheese? Or maybe doing a creamcheese/butter combo and making this a cinnamon cream cheese buttercream?
I don't think this recipe will work under fondant. This recipe will be "soft" since it has so much cream cheese compared to the amount of sugar. Edna has a great Crusting Cream Cheese Icing recipe that can be used under fondant. You can find it at design me a cake dot com. (. instead of dot of course) but I really don't think the one that you posted will be suitable for an icing especially under fondant.
thank you for your input! I will check out the recipe you suggested.
I fill with cream cheese icing all the time. I use 1 8 oz. pkg, 2 sticks butter, 1 bag pow. sug, little salt and flavoring. I don't thin it out any. Then I dam the cake with thickened buttercream (make it really thick with cake scraps) then put the cream cheese icing in. Yumm.