BUTTERCREAMS
Steps:
- Combine butter and cream cheese in bowl. Beat at medium speed, scraping bowl often, until smooth. Add vanilla; continue beating until well mixed. Beat at low speed, gradually adding 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 mixture into 1-inch balls. Place onto waxed paper-lined baking sheets. Cover loosely; refrigerate 2 hours or overnight until firm.
- Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, 3-4 minutes or until smooth. Dip buttercreams into chocolate mixture using fork to turn and remove; let excess chocolate drip off. Place onto waxed paper-lined baking sheet. Garnish with chocolate shavings, chocolate sprinkles and decorator sprinkles, as desired. Refrigerate at least 30 minutes to set. Store refrigerated.
Nutrition Facts : Calories 80 calories, Fat 4 grams, SaturatedFat grams, Transfat grams, Cholesterol 5 milligrams, Sodium 20 milligrams, Carbohydrate 10 grams, Fiber 0 grams, Sugar grams, Protein 0 grams
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
BUTTER CREAM MINTS
Provided by Food Network
Categories dessert
Time 4h15m
Yield 3 1/2 dozen pieces
Number Of Ingredients 3
Steps:
- Cream the butter in a large mixing bowl with an electric mixer on low speed until it is soft and fluffy. Add the sugar and the mint extract and beat at low speed until the mixture is thick, creamy, and smooth. Scrape down the sides of the bowl.
- Cut 2 large sheets of plastic wrap and place on your work surface. Divide the mixture into 2 equal portions and place each on the plastic sheets. Roll the mixture into the plastic wrap, forming it into logs about 1/2-inch in diameter. Wrap the plastic wrap securely around the logs and chill for 4 hours.
- Pinch off about a rounded teaspoon of the butter cream and shape into 1-inch balls. Place the balls on parchment or waxed paper and flatten with the tines of a fork. Refrigerate in layers of parchment paper in an airtight container until ready to serve. Mints will keep for up to 1 week.
FRENCH BUTTERCREAM
French buttercream may not be as popular as the Italian or Swiss variety, but it is just as light and creamy. Plus, it is richer and a deeper shade of pale yellow from extra egg yolks. It makes a great cake filling and frosting.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 4 cups
Number Of Ingredients 5
Steps:
- Place the whole eggs and yolks in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high speed until the eggs are pale yellow and thick, about 5 minutes. (The eggs will hold an indent made with your finger for a few seconds.)
- Meanwhile, pour the sugar and 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F.
- Begin whipping the eggs again on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to whip until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. The mixture should be thick, but will not form a peak at this point. Beat in the salt.
- While still beating on medium-high, add the butter, a few pieces at a time. As the butter is added, the buttercream may appear to thin out some, but it will thicken into firm peaks once all of the butter is added. Beat in the vanilla extract.
- Use right away or refrigerate in an airtight container overnight. The buttercream may need to be beaten again to smooth out before using.
BUTTERCREAM FONDANT FOR CHOCOLATE CANDIES
This is an excellent fondant filling to be dipped in dark, milk or white chocolate. The recipe was handed down by my grandparents. This is a base and can be flavored before dipping. You will need a large marble slab or something comparable, a candy thermometer and candy paddles or a large spatula. The cooking time is short, but the molding takes some time. Do not stop molding once you start because if the sugar crystalizes, it will ruin the batch.
Provided by Onehornedone
Categories Dessert
Time 1h20m
Yield 4 cups
Number Of Ingredients 6
Steps:
- 1. Combine butter, sugar, milk, cream and cream of tartar in a large, heavy saucepan.
- 2. Stir until sugar is all moistened.
- 3. Place on high heat and stir to make sure everything is combined.
- 4. Bring to a boil and DO NOT STIR after it begins to boil.
- 5. Gently lower thermometer into boiling syrup.
- 6. Periodically use a brush of water to go around the sides of pan to guide sugar crystals into syrup.
- 7. Continue to cook without stirring to 236°F.
- 8. Wipe off a large, cold marble slab with water (do not dry) and pour fondant on as soon as it hits 236°F.
- 9. Let it cool a few minutes, make sure heat is no longer coming off.
- 10. When the dents made by pressing your finger into it remain without filling immediately, it is ready to work.
- 11. Work lukewarm with large paddle or spatula into a ball, then spread thin and repeat. Incorporate marshmallow cream at this time.
- 12. When fondant starts to hold its shape, start kneading with your hands. It will become crumbly but keep working until it is smooth.
- 13. Once it is smooth, cover with plastic wrap and put into an airtight bowl in the fridge. It is best if kept for 1-2 weeks before flavoring.
Nutrition Facts : Calories 1433.9, Fat 35.6, SaturatedFat 22.2, Cholesterol 118.2, Sodium 159.2, Carbohydrate 284.5, Sugar 270.8, Protein 3.6
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EASTER EGG BUTTERCREAM CANDIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 (26)Category DessertCuisine AmericanTotal Time 3 hrs
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar and beat on low for 1 minute. Add the cream, vanilla and almond extracts, then beat on high for 3 minutes or until completely smooth and creamy. Taste, then beat in a pinch of salt if needed. (It’s supposed to be very sweet!) The mixture will be very sticky. Cover the bowl tightly with aluminum foil or plastic wrap and chill in the refrigerator for at least 1 hour and up to 1 day. Chilling makes shaping the buttercream filling a little easier.
- Once chilled, remove the mixture from the refrigerator. Scoop 1 Tablespoon of the buttercream mixture and roll into a ball. Flatten the ball between your palms and use your fingers to thin out one end into an egg shape. The egg should be roughly 1/2 – 3/4 inch thick. Place on the prepared baking sheet. Repeat with remaining buttercream mixture. The buttercream mixture may be a little crumbly, but the warmth of your hands will bring it together. If you find the buttercream mixture becoming too soft to handle, chill in the refrigerator for 15 minutes. Alternatively, you can powder your hands with confectioners’ sugar, which helps prevent the buttercream from sticking to your hands.
- Chill the shaped buttercream eggs in the refrigerator for at least 1 hour and up to 1 day. During the last few minutes of the chilling time, begin melting the chocolate and oil together. You can melt it in a double boiler or the microwave. If using the microwave: place the chocolate and oil in a medium heat-proof bowl. I recommend using a liquid measuring cup because its depth makes dipping really easy. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 6-8 minutes to slightly cool before dipping, otherwise it will melt the buttercream filling.
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