Vanilla Buttercreams
Ready In: 1 hr
Yields: 60 centers
Ingredients
Directions
- Combine sugar, water, and cream of tartar in a saucepan; cover with a tight lid and cook.
- When mixture boils rapidly, remove lid and cook to 238 degrees F.
- Pour out on cold slab and let stand until lukewarm.
- Place butter pieces, salt, and vanilla over the syrup and work with spatula or paddle until fondant is cool and thick.
- Move to a cooler part of the marble slab or other cold surface and let stand until candy is firm, holds its shape and is not sticky.
- Knead for a moment or two until creamy.
- Wrap in waxed paper and store in refrigerator until very firm, then shape into 3/4 inch balls.
- Let stand about 30 minutes before dipping; for best results, dip within 2 hours.
- If kept longer than a week, wrap well and freeze.
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