New Information About Michele's Fondant
Baking By Sugarflowers Updated 26 Mar 2009 , 5:17am by Sugarflowers
Since there have been so many comments and questions about my recipe I decided to post an updated version of it. Instead of using a double boiler, I instruct how to use the microwave.
I have also included a couple of variations on the recipe as well as some basic fixes for achieving the proper consistency for fondant.
I'm sure there will be more questions, but I think I have covered the most asked and the most relevant. I will still try to keep up with all of the posts and do what I can to help.
I hope you like the new version: http://www.cakecentral.com/cake_recipe-7432-Michele-Fosters-Updated-Fondant.html
Michele
Michelle,
What kind of cream are you referring to in your recipe? Is it heavy whipping cream, light cream, coffee cream, or does it not matter, as long as some type of liquid is used? Thanks. (Lisa)
Heavy whipping cream, 1/2 & 1/2, whole milk, non-dairy creamer - whatever you like. Just replace the cream with the same amount of any liquid (including water) that you like. I don't suggest using liquor because the alcohol will evaporate and change the amount of powdered sugar that will be needed. It also might be a tad strong. 
Michele
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