Vanilla Butter Creams
(see flavor variations below)
8 oz. cream cheese
2 lbs. confectioners sugar
2 tsp. vanilla extract
1/2 lb. butter (two 4 ounce sticks) at room temperature for ease of blending
Chocolate Dipping Mix:
1 pound coating chocolate discs* (see note below) or:
1 pound (16 ounces) unsweetened or bittersweet chocolate squares
1/3 bar of paraffin wax *(if not using coating chocolate, see note below)
Method For Making Butter Creams:
Stir together all butter cream ingredients well. Roll into balls large enough to sit on your dipping tool.
Method For Chocolate Coating:
1) Melt Coating Chocolate discs* (see note below) in top half of a double boiler.
Or if using unsweetened or bittersweet chocolate squares and pariffin wax:
Melt the chocolate and paraffin together in the top half of a double boiler.
2) With a steady hand, dip the butter creams into the chocolate mixture while the chocolate is still warm. Let the excess chocolate drain from each ball and set each candy on wax paper lined cookie sheet. Refrigerate to cool. Store in refrigerator in an airtight container.
*Note: Coating Chocolate is made for dipping candies in or for moulding and needs no tempering. It does not have any pariffin wax in it's ingredients, and I recommend it instead of using regular chocolate squares mixed with pariffin wax. Coating Chocolate usually comes in quarter size discs and in several flavors and can be purchased at candy supply stores or online at: http://www.sugarcraft.com/catalog/candies/chocolate.htm OR at: http://www.sweetnfancy.com/chocoating.html
These variations are also quite good. When you make the variations with the above recipe, try putting your own signature or initials on the chocolate top, or a heart shape is nice for Valentines Day.
Maple Butter Creams:
Add 2 teaspoons of maple flavoring, cut vanilla down to 1 1/2 teaspoons.
Almond Butter Creams:
Add 1 1/2 teaspoons of almond flavoring. Use the original amount of vanilla.
Chocolate Butter Creams:
Cut vanilla in the recipe down to 1 1/2 teaspoons and add 1/4 cup of Hershey's Syrup. Add a little more powdered sugar as needed to keep the ball's butter cream consistency.
Experiment with other flavors if you'd like, such as strawberry, raspberry, orange or any flavor of your choice. If desired add some chopped nuts or pieces of finely chopped candied fruit.
Makes approximately 1 pound of chocolate covered butter cream candies.
Date: February 8, 2003