Originally Posted by leah_s
haven't I read on here problems using cream cheese frosting under fondant? Breaks down the fondant or something? Anyone?
I would think it depends on the recipe.
Some recipes like snarkybaker's are almost all cream cheese with minimal powdered sugar (3/4 cup p.s. to 10 oz. cream cheese & 2 Tbsp. butter):
While Earlene Moore's recipe is a cream cheese flavored buttercream (uses 5-1/2 lbs. p.s. to 17 oz. of fat)
Since regular cream cheese (33% butterfat) can have a water content of up to 55%, I can understand why a recipe without sufficient p.s. to control the water activity could be problematic under fondant.
Additionally, not all fondants are created equal, either. For example, a mmf recipe doesn't contain the stabilizers of a commercially prepared fondant so that also would be a factor to consider...