Buttercreams

Buttercreams
244
24 Reviews
Easy homemade candy recipe! These buttercream candies are simple to make with powdered sugar, butter and cream cheese.
1:10
Prep Time
3:40
Total Time
60 candies

Ingredients

Filling

1/2 cup
Land O Lakes® Butter, softened
3 ounces
cream cheese, softened
1 1/2 teaspoons
vanilla*
4 cups
powdered sugar

Coating

1 (12-ounce) package (2 cups)
semi-sweet chocolate chips
2 tablespoons
shortening
 
Chocolate shavings, chocolate sprinkles or decorator sprinkles, as desired
 
*Substitute almond, orange or rum extract.

Directions

  1. Combine butter and cream cheese in bowl. Beat at medium speed, scraping bowl often, until smooth. Add vanilla; continue beating until well mixed. Beat at low speed, gradually adding powdered sugar, until well mixed. (If mixture is too soft, cover and refrigerate 1 hour or until firm enough to form balls.)
  2. Shape rounded teaspoonfuls of mixture into 1-inch balls. Place onto waxed paper-lined baking sheets. Cover loosely; refrigerate 2 hours or overnight until firm.
  3. Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, 3-4 minutes or until smooth. Dip buttercreams into chocolate mixture using fork to turn and remove; let excess chocolate drip off. Place onto waxed paper-lined baking sheet.Garnish with chocolate shavings, chocolate sprinkles and decorator sprinkles as desired. Refrigerate at least 30 minutes to set.

Recipe Tips

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 candy)

Calories
80
Cholesterol
5mg
Carbohydrates
10g
Protein
0g
Fat
4g
Sodium
20mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

Hi Mary, thank you so much for your nice comments! We really appreciate them, and your support to the Pin a Meal, Give a Meal campaign. Happy baking!

Rating

First, I want to thank you for donating 10 meals to "Feeding America". I pinned this recipe. As a recovering homeless, when I saw your contribution notice, it meant a lot to me. Second, I want to thank you for Box Tops for Education. I only purchase Land o Lakes Sweet Cream Butter. I don't have children, but rip off those box tops and give them to my BFF for her granddaughter. Third, I followed your instructions exactly, and these Buttercreams are delicious. FIVE STARS - you guys ROCK!

Test Kitchen Comment
From: mallory
Hi Mary, thank you so much for your nice comments! We really appreciate them, and your support to the Pin a Meal, Give a Meal campaign. Happy baking!
Posted April 24, 2015

Rating

The buttercream is a nice flavor and texture. Using chocolate chips and shortening to coat is foolish. If you properly temper good chocolate (definitely NOT chocolate chips), you will get a much nicer coating. And NEVER dip anything into tempered chocolate that isn't room temperature.

Rating

made these for the first time at Christmas and I had to hide them from the family so I could still have some to give away. Thats was after they devoured 3 batches. Now they have me making them again for them and friends. I used strawberry jam, cinnamon whiskey and lemon If using the preserves or the whiskey I had to add more powdered sugar. This recipe is on my Christmas candy list that I will make every year. Well worth it. You won't be disappointed. Thank you for sharing it.

Rating

I have not made this recipe and used berry puree. Without testing it I cannot be sure of the exact amount to add. You would not want to add more than about a tablespoonful. You do not want to change the consistency of the mixture.

Rating

If you add a berry puree, how much do you add?

Test Kitchen Comment
From: Cindy
I have not made this recipe and used berry puree. Without testing it I cannot be sure of the exact amount to add. You would not want to add more than about a tablespoonful. You do not want to change the consistency of the mixture.
Posted November 24, 2014

Rating

Hi Louise, We would suggest keeping them refrigerated in an airtight container for up to two weeks. Happy baking!

Rating

You should use 2 tablespoons for every 2 cups of chocolate chips you use.

Rating

what was the ratio for the choc. and paraffin?

Test Kitchen Comment
From: cindy
You should use 2 tablespoons for every 2 cups of chocolate chips you use.
Posted November 03, 2014

Rating

This recipe sounds delicious! Curious...how long will they last once I make them? Don't want to make them to soon before I give them as gifts. Thanks!

Test Kitchen Comment
From: mallory
Hi Louise, We would suggest keeping them refrigerated in an airtight container for up to two weeks. Happy baking!
Posted November 19, 2014

Rating

Fabulous recipe; definitely don't pollute it with shortening! I use a skewer and a toothpick to dip the chocolates, then patch any holes with warm chocolate. I find my slow cooker is a great "fondue" pot that allows me to keep the chocolate at the correct temperature and consistency. My chocolates come out to a bit less than 60 because I make the balls slightly bigger; otherwise, to me, the chocolate overwhelms the delicate filling taste.

Rating

This is the most decadent candy I have ever made! I've made them with different flavors also......my 3 favorites are coconut, brandy and cinnamon whiskey. I don't even like the latter 2 as drinks....I had them at a friends house and loved them. When I asked what was in them my friend laughed at me as she told me , knowing I don't drink and if I had known ahead of time probably wouldn't have ate them! As far as the cinnamon whiskey flavor goes I myself don't even taste the whiskey because the cinnamon flavor taste just like those old fashioned red hot candies do. You don't want to use too much! I also add a little more powered sugar depending on the amount of liquid favoring I use.

Rating

This candy is delicious.You should try iy.

Rating

Delicious recipe. I divided the filling into three bowls and flavored one vanilla, one chocolate, and one blackberry (using concentrated blackberry purée). I rolled the filling into small balls and then froze them. I used milk chocolate to coat the vanilla butter creams and dark chocolate to coat the chocolate and blackberry creams. Freezing the balls seemed to alleviate the need for extra sugar to stiffen the dough. I added a small amount of white cooking paraffin to the chocolate to thin it and to make the buttercream s'more stable at room temperature. They all turned out great - blackberry is the best.

Rating

Debbie -It would be best if you stored these Buttercreams in the refrigerator.

Rating

I have not yet made this but I want to know if these must remain in the refrigerator when they are all done because they contain cream cheese. Please let me know as soon as possible since I want to make these for a gift. Thanks Debbie

Test Kitchen Comment
From: Cindy
Debbie -It would be best if you stored these Buttercreams in the refrigerator.
Posted April 24, 2013

Rating

These are wonderful. My husband and cousin just love them. I agree with Julie that is the way to make them. I freeze all of my balls that I have to dip to make them easier to handle.

Rating

Good recipe and easy to make with a couple of caveats: the chocolate must be just barely warm enough to still be liquid and I freeze the buttercream balls before I dip them, otherwise, the chocolate melts them and a mess happens. Also, I use butter instead of shortening inn the chocolate coating as well as a very small amount, less than .25 oz, of plain poarafin. It stabilizes the coating, making it resistant to melting the second you pick one up. There is no discenible change in texture or in taste *I have also added concentrated fruit purees, like raspberry and blueberry for flavor variations and they are a major hit.. All in all, a very good recipe.

Rating

My husband loves these. He use to get them in Cincinnati as a boy. ALWAYS use butter not margarine.

Rating

I made this exactly as suggested and it was the most fabulous candy recipe I have made in my entire life. The candy reminded me of See's candy. It was that mouth watering delicious!

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