The direct answer is that using cream cheese icing under fondant can be tricky, but it is possible with the right preparation.
Here's a breakdown of how to make it work, based on insights from the provided reference:
Key Considerations for Cream Cheese Icing and Fondant
The primary challenge with using cream cheese icing under fondant is its moisture content and softness. Fondant needs a firm, stable base to prevent it from sagging, tearing, or developing a slimy texture.
Steps to Prepare Cream Cheese Icing for Fondant:
- Refrigerate the cake: According to the YouTube video "Fondant on Cream Cheese : Take The Cake," refrigerate the cake with the cream cheese icing for at least overnight to stiffen the cream cheese. This is a crucial step.
- Apply a thin, even layer: Use a thin, even layer of cream cheese frosting. Too much frosting will affect the stability of the fondant.
- Consider a barrier layer: If you're concerned about moisture, consider adding a thin layer of ganache or a buttercream dam around the edges of the cake under the cream cheese icing.
Why This Works:
- Stiffening: Refrigeration helps to solidify the fats in the cream cheese icing, creating a firmer surface.
- Minimizing Moisture: Using a thin layer reduces the amount of moisture that can seep into the fondant.
- Creating Stability: A barrier layer can protect the fondant from direct contact with the cream cheese icing's moisture.
Important Note
While these steps can help, cream cheese frosting is inherently softer and more moist than other options like buttercream. There is always a risk that the fondant won't hold up as well as it would with a more stable base. Consider the climate you're working in as humidity affects fondant.
