I have a wedding cake that I'm making and the bride would like cream cheese under the fondant. I have had great success with traditional crusting cream cheese with PS but am not crazy about the flavor. The SMC cream cheese is so much better tasting andÂ I would like to use it for her cake but am afraid it will not hold up? Has anyone ever tried it and had good success or has any photos of it under fondant that they would like to share. I use 8 oz of cream cheese per batch of SMBC incase that help anyone.
I use SMBC/cream cheese as a filling only, I wouldn't want to risk it, or do anything that compromises the structure of the icing directly below the fondant.