BUTTERCREAM CANDIES
Steps:
- In the bowl of a stand mixer with a paddle attachment (or in a large bowl using a handheld mixer), beat the butter until creamy (about 2 minutes).
- Add the confectioners' sugar. Beat on low for about a minute. Add the milk, vanilla, almond extract, and pinch of salt. Beat on high until smooth and creamy (about 3 minutes).
- Cover the bowl with plastic wrap and place the buttercream mixture in the refrigerator to chill for one hour, up to 24 hours.
- When ready, line a baking sheet with parchment paper and remove the chilled buttercream from the refrigerator.
- Scoop out the buttercream with a one tablespoon scoop and roll it into a ball. Place it on the parchment-lined baking sheet. Repeat with the remaining buttercream. (If the mixture gets too sticky, add some confectioners' sugar to your hands.)
- Place the balls of buttercream in the refrigerator to chill for another hour, up to 24 hours.
- In the last few minutes of chilling the buttercream balls, melt the chocolate. Add the chocolate pieces and oil to a microwave-safe bowl. Heat in 20-second increments, stirring after every 20 seconds, until the chocolate is melted and creamy. Let it sit for about 5 minutes to cool before dipping the buttercream balls.
- Remove the buttercream balls from the refrigerator. Working one at a time, gently drop the balls into the melted chocolate, making sure they are completely covered in chocolate.
- Using a fork, lift out the chocolate-covered buttercream. Use a toothpick or another fork to slide the buttercream candy onto the parchment-lined baking sheet.
- Drizzle the remaining chocolate over the candies. Place in the refrigerator for about 30 minutes, or until the chocolate has set.
- Store candies in the refrigerator in an airtight container for up to 2 weeks.
Nutrition Facts : Calories 134 kcal, ServingSize 1 serving
BUTTERCREAM CANDIES
These are little Chocolate Covered Buttercream Balls that are similar to a truffle except the filling is made from cream cheese and best of all these are pretty easy too. Recipe came from the inside of a package of butter.
Provided by MTpockets
Categories Candy
Time 3h
Yield 4 Dozen
Number Of Ingredients 6
Steps:
- Filling:.
- Combine butter and cream cheese in a large bowl and beat at medium speed until smooth.
- Add vanilla and continue beating until mixed well.
- Reduce Speed to low and gradually add all of the powdered sugar and blend well.
- Roll mixture into 1-inch balls and place onto waxed or parchment paper - lined cookie sheets. Cover Loosely and refrigerate until firm. (2 hours or overnight)**** If dough is too soft to handle, refrigerate it for about an hour or until it's firm enough to roll into balls.
- For Coating: In a 1 quart saucepan or double broiler, melt chocolate chips and shortening over low heat, stirring constantly, until smooth. Remove from heat and keep warm.
- Poke a toothpick into each buttercream and dip buttercreams into chocolate mixture, let excess drip off, and placed onto parchment/waxed paper - lined cookie sheets and refrirgerate until coating sets. (at least 1/2 hour)Remove toothicks and serve.
- Store refrigerated. Cook time is chill time.
Nutrition Facts : Calories 1213, Fat 62.5, SaturatedFat 36, Cholesterol 84.4, Sodium 237.1, Carbohydrate 174, Fiber 5, Sugar 164.1, Protein 5.4
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