Buttercreams, are simple to prepare and can be made with a wide variety of ingredients. Black, White or Milk Chocolate, Vanilla, Kirsch Transparent Alsace Cherry Brandy, Rum etcetra .. Here is a simple récipe for the lovely little treasures.
Copyright of Recipe: Kappa Books, Incorportated - Womens CIrcle, Treasured Recipes ..
Recipe: 30 to 40 depending on size of your balls of buttercream ..
The Filling:
1 / 2 cup of Butter softened of choice ( I use French Butter 82% butterfat )
1 and 1 / 2 Tsps. Vanilla Extract or Almond or Rum or Orange Extract or Kirsch Cherry Brandy
4 cups powdered sugar ( bio )
Softened Cream Cheese - approx 1 tsp. flattened for each Candy .. (I use crème fraîche)
The Chocolate Coating:
2 Cups of Chocolate of choice or 1 package of chocolate chips
2 blsps of shortening of choice
1) Combine the butter and the cream cheese in a bowl and beat at a médium speed, scraping often until velvety creamy. Add the extract of choice and beat until well combined.
2) Beat at a low speed, gradually adding the powdered sugar and combine until well mixed.
3) If the mixture is too too soft, cover and refrigerate for 1 hour or until firm enough to créate the balls ..
4) Shape rounded teaspoonfuls of mixture into one inch balls .. Place onto wax paper lined baking sheets and cover loosely, and refrigerate overnight ..
5) Melt the chocolate of choice, and the shortening in a 1 quart sauce pan over low heat, stirring constantly fo 3 to 4 minutes or until velvety smooth.
6) Dip the buttercream balls into the chocolate and using a fork to turn and remove, and let excess chocolate drip off .. Place onto waxed paper lined baking sheet and garnish with chocolate shavings or sprinkles or other desired adornments. Refrigerate at least 1 hour to set the decorative touches and the chocolate ..
Enjoy,
Happy Holidays ..
Copyright of Recipe: Kappa Books, Incorportated - Womens CIrcle, Treasured Recipes ..
Recipe: 30 to 40 depending on size of your balls of buttercream ..
The Filling:
1 / 2 cup of Butter softened of choice ( I use French Butter 82% butterfat )
1 and 1 / 2 Tsps. Vanilla Extract or Almond or Rum or Orange Extract or Kirsch Cherry Brandy
4 cups powdered sugar ( bio )
Softened Cream Cheese - approx 1 tsp. flattened for each Candy .. (I use crème fraîche)
The Chocolate Coating:
2 Cups of Chocolate of choice or 1 package of chocolate chips
2 blsps of shortening of choice
1) Combine the butter and the cream cheese in a bowl and beat at a médium speed, scraping often until velvety creamy. Add the extract of choice and beat until well combined.
2) Beat at a low speed, gradually adding the powdered sugar and combine until well mixed.
3) If the mixture is too too soft, cover and refrigerate for 1 hour or until firm enough to créate the balls ..
4) Shape rounded teaspoonfuls of mixture into one inch balls .. Place onto wax paper lined baking sheets and cover loosely, and refrigerate overnight ..
5) Melt the chocolate of choice, and the shortening in a 1 quart sauce pan over low heat, stirring constantly fo 3 to 4 minutes or until velvety smooth.
6) Dip the buttercream balls into the chocolate and using a fork to turn and remove, and let excess chocolate drip off .. Place onto waxed paper lined baking sheet and garnish with chocolate shavings or sprinkles or other desired adornments. Refrigerate at least 1 hour to set the decorative touches and the chocolate ..
Enjoy,
Happy Holidays ..
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