BUTTERCREAMS RECIPE | LAND O’LAKES
Easy homemade candy recipe! These buttercream candies are simple to make with powdered sugar, butter and cream cheese.
Provided by Land O'Lakes
Categories Candy Butter Sweet Cooking Making It Photo-Ready Dairy Dessert
Total Time 1 hours 1 minutes
Prep Time 1 hours 10 minutes
Yield 60 candies
Number Of Ingredients 9
Steps:
- 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.)
- 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.
- 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. Store refrigerated.
Nutrition Facts : Calories 80 calories, FatContent 4 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 5 milligrams, SodiumContent 20 milligrams, CarbohydrateContent 10 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 0 grams
BUTTER MINT CANDIES RECIPE - FOOD.COM
I remember as a child going over to my Great Aunts house and she always had a candy jar filled with these mints! My sisters and I would sneak into the living room and eat them all!
Total Time 24 hours 20 minutes
Prep Time 20 minutes
Cook Time 24 hours
Yield 200 mints
Number Of Ingredients 5
Steps:
- In large bowl, beat butter until creamy. With mixer on low, beat in sugar, cream and extract until creamy and smooth.
- Turn sugar mixture out onto a work surface lightly dusted with confectioners’ sugar; knead until smooth and satiny. Divide mixture into thirds: Tint one pastel pink (2 drops red color), one pastel green (2 drops green color) and leave remaining portion white. Cover each portion with plastic wrap to keep it from drying out.
- Line 2 baking sheets with nonstick foil. Lightly dust work surface with confectioners’ sugar. Working with one color at a time, roll out 1⁄4 cupfuls of the mint mixture, using your fingers, into a 1/2-in.-thick rope. Cut rope into 1/2- to 3/4-in. pillows. Transfer mints to prepared baking sheet with a spatula (be careful—mints are soft and will squish easily). Repeat with remaining mint mixture.
- Let air-dry at room temperature for 1 to 2 days until firm enough to handle. Transfer mints to covered containers.
- Can be stored in an airtight container at cool room temperature up to 2 weeks, or keep in refrigerator up to 1 month.
Nutrition Facts : Calories 13.5, FatContent 0.5, SaturatedFatContent 0.3, CholesterolContent 1.4, SodiumContent 3.4, CarbohydrateContent 2.3, FiberContent 0, SugarContent 2.2, ProteinContent 0
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