Buttercream Bonbons Recipes

AMAZING FANNIE MAY VANILLA BUTTERCREAM RECIPE

Steps:

• In a large bowl, using an electric; mixer, mix together the butter and cream cheese on medium speed.
• Add the vanilla and mix until the ingredients are fully combined.
• Gradually at the powdered sugar at low speed until the ingredients are fully mixed.
• Shape the buttercream into rounded balls, one inch in size. Place the balls onto the wax paper, loosely cover and refrigerate for two hours or overnight.
• In a saucepan, melt the chocolate and shortening over low heat. Stir constantly and heat for three to four minutes, or until fully melted. You may also microwave the chocolate and shortening on 30-second intervals, stirring each time, until fully melted.
• Take the buttercream balls and carefully dip them into the chocolate using a fork. Turn the buttercream balls over in the chocolate to fully coat, let the remaining chocolate drip off. Place them onto a waxed paper-lined baking sheet to let them set. Refrigerate buttercreams for at least half an hour before serving.

CHOCOLATE CREAM BONBONS

Steps:

• In a large bowl, combine confectioners' sugar, pecans, milk and butter. Roll into 1-in. balls. Place on waxed paper-lined baking sheets. Cover and refrigerate overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. (If balls are too soft to dip, freezer until firm, 3-5 minutes.)

BUTTERCREAM BONBONS

Steps:

• Combine butter and cream cheese in a large bowl. Beat at medium speed until smooth.
• Add vanilla; continue beating until well mixed.
• Reduce speed to low. While beating at low speed, gradually add powdered sugar until well mixed. (If mixture is too soft, cover and refrigerate 1 hour or until firm enough to form balls.).
• Shape rounded teaspoonfuls of dough into 1-inch balls. Place on waxed paper-lined baking sheets. Cover loosely; refrigerate until firm (2 hours, or overnight if preferred).
• Melt chocolate chips and shortening in a 1-quart saucepan over low heat, stirring constantly, until smooth (3 to 4 minutes).
• Insert a toothpick into a buttercream bon bon. Holding the toohpick, dip the bon bon into the melted chocolate. Let excess chocolate drip back into saucepan.
• Place chocolate-covered bon bon on a waxed paper-lined baking sheet, and remove the toothpick. Repeat until all the bon bons are coated with melted chocolate.
• Place the sheet of bon bons in the refrigerate at least 30 minutes or until the chocolate is firm.
• Place bon bons in an air-tight container, with a sheet of waxed paper between the layers to keep the bon bons from sticking to one another. Store container in refrigerator (or in the freezer for up to 2 months) until ready to serve.

EASY POTATO CANDY BONBONS

Steps:

• Peel and boil potato.
• Drain water, mash with fork, and add milk.
• Use beaters on high speed to make as fluffy and LUMP-free as possible.
• Add almond flavoring, still beating.
• Either use beaters or a spoon and add confectioner's sugar, a little at a time. Sugar and potato have a chemical reaction that makes the potatoes look like they are melting.
• Keep adding sugar until the melting effect is almost completely gone and the mixture is forming a stiff dough.
• Knead in chocolate chips (as many as the dough will hold, or enough to suit to taste.)
• Immediately form into little balls, walnut-sized or smaller. I like to put them into mini cupcake papers (red) or whatever works best with the season, and to leave them in mini cupcake pans to dry and finish hardening.