Post by marlaoh on Oct 3, 2004 10:31:00 GMT -6
Buttercreams
These homemade buttercream candies are easily made with powdered sugar, butter and cream cheese.
Prep: 1 hr 10 min - Chill: 2 hrs 30 min
Filling Ingredients:
1/2 cup LAND O LAKES® Butter, softened
1 (3-ounce) package cream cheese, softened
1 1/2 teaspoons vanilla*
4 cups powdered sugar
Coating Ingredients:
1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
2 tablespoons shortening
Combine butter and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Add vanilla; continue beating until well mixed. Reduce speed to low. Beat, gradually adding powdered sugar, until well mixed (4 to 5 minutes). (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 until firm (2 hours or overnight).
Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, until smooth (3 to 4 minutes). Dip buttercreams into chocolate mixture using toothpicks; let excess chocolate drip off. Place onto waxed paper-lined baking sheet. Refrigerate at least 30 minutes to set.
*Substitute 1 1/2 teaspoons almond, orange or rum extract.
Makes 5 dozen candies
These homemade buttercream candies are easily made with powdered sugar, butter and cream cheese.
Prep: 1 hr 10 min - Chill: 2 hrs 30 min
Filling Ingredients:
1/2 cup LAND O LAKES® Butter, softened
1 (3-ounce) package cream cheese, softened
1 1/2 teaspoons vanilla*
4 cups powdered sugar
Coating Ingredients:
1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
2 tablespoons shortening
Combine butter and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Add vanilla; continue beating until well mixed. Reduce speed to low. Beat, gradually adding powdered sugar, until well mixed (4 to 5 minutes). (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 until firm (2 hours or overnight).
Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, until smooth (3 to 4 minutes). Dip buttercreams into chocolate mixture using toothpicks; let excess chocolate drip off. Place onto waxed paper-lined baking sheet. Refrigerate at least 30 minutes to set.
*Substitute 1 1/2 teaspoons almond, orange or rum extract.
Makes 5 dozen candies