Buttercream Candies

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READY IN: 3hrs
YIELD: 4 Dozen
UNITS: US

INGREDIENTS

Nutrition
  • Filling
  • 12
    cup butter, Softened (no substitutes)
  • 1
    (3 ounce) package cream cheese, softened
  • 1 12
    1 1/2 teaspoons orange extract or 1 1/2 teaspoons rum extract
  • Coating
  • 1
    (12 ounce) package semi-sweet chocolate chips (2 Cups, Use a good quality brand)
  • 2
    tablespoons shortening (unflavored)
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DIRECTIONS

  • 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.
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