The trouble with fondant, is that it usually tastes like butt. My goal was to make a fondant that actually tasted good, so I went to the store and bought the most delicious of icing ingredients: cream cheese.
I had a couple different theories as to how this could work. Today, I will show you the second method I tried. (I haven’t fully given up on the first method).
To begin, I compiled an extensive list of ingredients and got them all together.
I heated 2 parts sugar with one part water on the stove.In hindsight, the ratio here was probably off. This method may still be possible if you know how much water to add.
…and if you don’t get too impatient and take it off the burner before it reaches the temperature of a taffy mixture. (I think it was 278°F or thereabouts)
I then added a tablespoon of cornstarch to thicken the mixture…It didn’t work.
Ever the optimist, I took the heated mixture and poured it over the cream cheese and whisked it together.
At this point, the icing was still well over 100°F, so I set it in the fridge to chill, thinking that this would allow it to set up and acquire a more fondant-like consistency.
It did not.
But I still had one last trick up my sleeve!
By adding the powdered sugar, the icing would, no doubt, thicken into a doughy fondant!
So, as you can see, my first Winging It recipe was a complete fail. And that’s okay!
I will be tweaking and retrying my initial method to make a simple, yummy cream cheese fondant. Perhaps that will work. 🙂