Recipe for cooking butter creams
Desserts to Go with Coffee and Tea :: Candies and Confections
Butter Creams
Filling
1/2 c. butter, softened
3 oz. cream cheese, softened
1 1/2 tsp. vanilla extract or flavoring
4 c. powdered\sugar
Coating
1 (12 oz.) bag semisweet real chocolate chips
2 Tbsp. shortening
In large mixer bowl combine butter and cream cheese. Beat at medium speed until smooth. Add vanilla extract or flavoring. Reduce speed to low. Beat, gradually adding confectioners\sugar, until well mixed (4 to 5 minutes). If too soft, refrigerate until firm. Shape rounded teaspoonsful of mixture into 1-inch balls. Place on wax paper-lined baking sheets. Cover loosely; refrigerate until firm (2 hours or overnight).
In saucepan melt chocolate chips and shortening over low heat (3-4 minutes). Dip butter creams into chocolate mixture; let excess drip off. Place on wax paper-lined baking sheet. Refrigerate to set (30 minutes).
Makes 5 dozen.
sugar, until well mixed (4 to 5 min.). If too soft, refrigerate until firm. Shape rounded tsp.ful of mixture into 1-inch balls. Place on wax paper-lined baking sheets. Cover loosely; refrigerate until firm (2 hours or overnight).
In saucepan melt chocolate chips and shortening over low heat (3-4 min.). Dip butter creams into chocolate mixture; let excess drip off. Place on wax paper-lined baking sheet. Refrigerate to set (30 min.).
Makes approximately 5 dozen.
