This is a recipe I came up with myself after a horrible experience with tasting Wilton fondant. It uses ingredients that are either in your kitchen, or will be easy to find. Now, FAIR WARNING: this is a soft fondant and is prone to breaking and tearing more than Wilton. I don’t know how it compares to Satin Ice or Chocopan, because I’ve never used anything but this and…Wilton… It may be harder to get PERFECTLY smooth sides, but the taste is to DIE for… All the cakes in my pictures are made with this fondant, except the baby shower cake, if you’re wondering how it looks. Hope you enjoy this as much as I do!
Cream Cheese base fondant
- 8 oz softened cream cheese (I prefer Philly, but other brands may be fine)
- 2 lbs powdered sugar (NOTE: the amount of PS required will depend on the humidity, altitude, etc.)
- 1/4-1/2 c. cornstarch
- 2 tbs corn syrup
- 1-2 tsp CLEAR vanilla
- 1-2 tsp almond extract
- 1. Put cream cheese and half of PS in bowl, mix until smooth. (I mix by hand, but a heavy-duty mixer on low with a bread hook or equivalent would probably work as well)
- 2. Put half REMAINING PS (1/2 lb) in cream cheese with cornstarch, corn syrup, vanilla and almond extracts. Mix until smooth.
- 3. Take out of mixer and knead in as much PS as is needed for fondant to be smooth and ALMOST not sticky. If too much PS is added at this point, it will not roll properly. You probably will not need all the powdered sugar called for.
- 4. Roll out and cover cakes as you would with regular fondant. Also good for figurines, dries well for bows and other decorations. It may not roll out thin enough for realistic flowers, but I don’t make those.
- OTHER FLAVORS: Substitute any extract or flavoring in place of the almond. For example, I’ve used mint flavoring and topped chocolate cakes with GREAT success…
- Chocolate fondant: Substitute 1/4-1/2 cup cocoa in place of cornstarch. Omit almond flavoring.