Buttercream candies: another thing I had no idea about until we popped into See’s Candies a while back and got a bunch of them. From my posting about chocolate buttercream frosting, you may have read that I really am not a big fan of buttercream. I’m still not convinced about the buttercream candies neither, but A. loves them! They are creamy, sweet and well to be honest, packed full of flavor.
I made a batch of filled chocolates for A. because I wanted to put the awesome chocolate molds he gave me for Christmas into action. The variety included chewy caramel/toffee, chocolate buttercream and orange buttercream. I know, it’s only three varieties, but what is a girl to do when she is busy with work and other stuff?
I divided the recipe below into two, and added unsweetened cocoa powder to one half, and orange extract to the other. For the orange variety, I’ve also had success with freshly grated orange zest (use zest of about 2 large oranges for the whole batch). This recipe is open for variation in flavors, why not try adding extracts of coffee, almond, lemon, lavender, mint….?
Makes about 40, depending on the size
I really can’t remember where this recipe is from… sorry!
- 55 g (4 tablespoons) salted butter, at room temperature
- 55 g (4 tablespoons) cream cheese, at room temperature
- 1/4 teaspoon vanilla extract
- 225 g (2 c with 2 tablespoons removed) icing (powdered) sugar
- unsweetened cocoa powder, orange zest/orange extract or other flavorings of your choice, to taste (optional)
1. Beat together the butter, cream cheese and vanilla until smooth and well combined.
2. Gradually beat in the icing (powdered) sugar until well combined.
3. Mix in the flavorings of your choice, if using.
4. Spoon into ready-made chocolate cups and cap off with melted chocolate, or chill, then shape into balls and dip into melted chocolate. Let set before enjoying.