https://martyknapp.com/

http://www.yumisaitophoto.com/

Hi Selina, unfortunately there isn’t really anything you can substitute for cream in this mousse recipe and still get the same result. If you had sour cream or crème fraîche on hand, they could possibly work in a pinch, but the flavour would be slightly different and the mixture would be thicker, so may not whip up as much.

If you can squeeze by with less mousse, you could use the 300ml of cream with 150g of chocolate and just make a smaller batch. That might work if you’ve got something else to serve with the mousse, like fruit.

Sorry I cant be of more help!

Hi love please can u tell me what i can use instead of the cream as i didnt realise it was only 300ml tub and im short by 200

You’re most welcome 💜 Best of luck with your cookies! xx

Thanks so much for your wonderful tip! God bless ❤️

Hi Ludette! Since the fondant needs to be soft enough to be able to be smoothed onto the cookies, you probably can’t make the cut outs too far in advance, it’s just the nature of fondant unfortunately. Once the surface starts to dry it can be tricky to handle them and smooth them onto the cookies without cracking.

I would do a test with some of the fondant you plan to use on the cookies (because some types of fondant dry out faster than others) and the humidity in the environment will affect it as well. So I would do some cut-outs and place them in resealable plastic bags like I describe in this post, and then check them after a few hours, then a day, then a couple of days, and see how they are. That should give you an idea of whether you can make them in advance.

Fondant covered cookies keep quite well (for up to two weeks) as long as they’re kept away from too much moisture, so you can make them over a period of a few days, you don’t necessarily have to do them all on the same day.

You might also want to check out this tutorial from Haniela on fondant cookies, she has some great tips https://www.hanielas.com/fondant-cookies/

Hope that helps! 💜

Hi Dee,

Cellulose gum works in a similar way to xanthan gum, and if you’re using a flour blend that contains cellulose, you shouldn’t need to add xanthan gum as the blends are designed to work as-is. However, if you bake with it and whatever you’ve baked turns out a bit crumbly, you can add a bit of xanthan gum next time. If you do that, I would start with half the amount of xanthan gum the recipe calls for, and see how that goes. Hope that helps!