Buttercream Fondant For Chocolate Candies Recipes

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CHOCOLATE BUTTERCREAM FROSTING



Chocolate Buttercream Frosting image

The most delicious and simple Chocolate Buttercream Frosting recipe! This chocolate frosting pipes great also.

Provided by Melissa Diamond

Number Of Ingredients 6

3 sticks (339g) unsalted butter, softened (do not soften butter in the microwave)
8 cups powdered sugar (icing sugar in UK) (920g) more if needed. ** For cupcakes, I like to use 7c. (805g) for a softer frosting
1 cup (82g) unsweeteded cocoa (not Dutch processed, measure then sift
3/4 (180g) milk plus 2 Tablespoons or more if needed to reach the spreading consistency you like
2 teaspoons vanilla (12 grams)
1 teaspoon salt (6g) we like the finer grain of plain popcorn salt, to cut the sweetness

Steps:

  • Add butter and mix on low to medium speed until smooth. Add vanilla and blend into the butter. Add powdered sugar, salt, and cocoa powder.
  • Add most of the milk. Begin mixing at low speed so you won't have a cloud of powdered sugar in your kitchen.
  • Continue to mix adding remaining milk as needed. It may take 5 to 6 minutes to reach the smoothness and consistency you like. It will take longer if using a hand mixer. As you mix the frosting will become very smooth. You can add additional milk (1 Tablespoon at a time) if the frosting is too thick or additional powdered sugar if too soft.

ROLLED BUTTERCREAM FONDANT



Rolled Buttercream Fondant image

Great rolled fondant recipe for cakes or cookies. Tastes like buttercream frosting.

Provided by Kelley

Categories     Desserts     Frostings and Icings     Fondant Recipes

Time 10m

Yield 45

Number Of Ingredients 5

1 cup light corn syrup
1 cup shortening
½ teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners' sugar

Steps:

  • In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
  • To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

Nutrition Facts : Calories 139.7 calories, Carbohydrate 25.7 g, Fat 4.6 g, SaturatedFat 1.1 g, Sodium 30.6 mg, Sugar 21.7 g

BUTTERCREAM CANDIES



Buttercream Candies image

Buttercream Candies are treats with a soft and creamy buttercream filling dipped and covered in melted chocolate.

Provided by Amanda Rettke--iambaker.net

Categories     Dessert     Snack

Time 3h

Number Of Ingredients 8

½ cup (1 stick / 113 g) unsalted butter, (room temperature)
4 cups (500 g) confectioners' sugar
3 tablespoons whole milk, (room temperature)
2 teaspoons vanilla extract
½ teaspoon almond extract
1 pinch kosher salt
4 bars (4 ounces each) semi-sweet baking chocolate bars, (chopped)
1 teaspoon vegetable oil

Steps:

  • In the bowl of a stand mixer with a paddle attachment (or in a large bowl using a handheld mixer), beat the butter until creamy (about 2 minutes).
  • Add the confectioners' sugar. Beat on low for about a minute. Add the milk, vanilla, almond extract, and pinch of salt. Beat on high until smooth and creamy (about 3 minutes).
  • Cover the bowl with plastic wrap and place the buttercream mixture in the refrigerator to chill for one hour, up to 24 hours.
  • When ready, line a baking sheet with parchment paper and remove the chilled buttercream from the refrigerator.
  • Scoop out the buttercream with a one tablespoon scoop and roll it into a ball. Place it on the parchment-lined baking sheet. Repeat with the remaining buttercream. (If the mixture gets too sticky, add some confectioners' sugar to your hands.)
  • Place the balls of buttercream in the refrigerator to chill for another hour, up to 24 hours.
  • In the last few minutes of chilling the buttercream balls, melt the chocolate. Add the chocolate pieces and oil to a microwave-safe bowl. Heat in 20-second increments, stirring after every 20 seconds, until the chocolate is melted and creamy. Let it sit for about 5 minutes to cool before dipping the buttercream balls.
  • Remove the buttercream balls from the refrigerator. Working one at a time, gently drop the balls into the melted chocolate, making sure they are completely covered in chocolate.
  • Using a fork, lift out the chocolate-covered buttercream. Use a toothpick or another fork to slide the buttercream candy onto the parchment-lined baking sheet.
  • Drizzle the remaining chocolate over the candies. Place in the refrigerator for about 30 minutes, or until the chocolate has set.
  • Store candies in the refrigerator in an airtight container for up to 2 weeks.

Nutrition Facts : Calories 134 kcal, ServingSize 1 serving

BUTTERCREAM FONDANT FOR CHOCOLATE CANDIES



Buttercream Fondant for Chocolate Candies image

This is an excellent fondant filling to be dipped in dark, milk or white chocolate. The recipe was handed down by my grandparents. This is a base and can be flavored before dipping. You will need a large marble slab or something comparable, a candy thermometer and candy paddles or a large spatula. The cooking time is short, but the molding takes some time. Do not stop molding once you start because if the sugar crystalizes, it will ruin the batch.

Provided by Onehornedone

Categories     Dessert

Time 1h20m

Yield 4 cups

Number Of Ingredients 6

5 cups sugar
1 cup whole milk
1 cup whipping cream
4 tablespoons butter
1/2 teaspoon cream of tartar
2/3-3/4 cup marshmallow cream

Steps:

  • 1. Combine butter, sugar, milk, cream and cream of tartar in a large, heavy saucepan.
  • 2. Stir until sugar is all moistened.
  • 3. Place on high heat and stir to make sure everything is combined.
  • 4. Bring to a boil and DO NOT STIR after it begins to boil.
  • 5. Gently lower thermometer into boiling syrup.
  • 6. Periodically use a brush of water to go around the sides of pan to guide sugar crystals into syrup.
  • 7. Continue to cook without stirring to 236°F.
  • 8. Wipe off a large, cold marble slab with water (do not dry) and pour fondant on as soon as it hits 236°F.
  • 9. Let it cool a few minutes, make sure heat is no longer coming off.
  • 10. When the dents made by pressing your finger into it remain without filling immediately, it is ready to work.
  • 11. Work lukewarm with large paddle or spatula into a ball, then spread thin and repeat. Incorporate marshmallow cream at this time.
  • 12. When fondant starts to hold its shape, start kneading with your hands. It will become crumbly but keep working until it is smooth.
  • 13. Once it is smooth, cover with plastic wrap and put into an airtight bowl in the fridge. It is best if kept for 1-2 weeks before flavoring.

Nutrition Facts : Calories 1433.9, Fat 35.6, SaturatedFat 22.2, Cholesterol 118.2, Sodium 159.2, Carbohydrate 284.5, Sugar 270.8, Protein 3.6

FONDANT-FILLED CANDIES



Fondant-Filled Candies image

Meet the Cook: Here's an easy way to make two festive and unique candies from one basic recipe! Half of the creamy fondant is flavored with mint for the centers of peppermint patties. Then you mix a little maraschino cherry juice with the rest of the fondant and use it to "wrap" cherries before dipping them in chocolate. -Debbi Loney, Central City, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4-1/2 dozen.

Number Of Ingredients 6

2/3 cup sweetened condensed milk
1 tablespoon light corn syrup
4-1/2 to 5 cups confectioners' sugar
2 to 4 drops peppermint oil
2-1/2 pounds dark chocolate candy coating, coarsely chopped, divided
1 jar (16 ounces) maraschino cherries

Steps:

  • In a large bowl, combine milk and corn syrup. Gradually beat in confectioners' sugar (mixture will be stiff). Divide into two portions. , For peppermint patties, add the peppermint oil to one portion. Shape 1/2 teaspoonfuls into balls and flatten. In a microwave, melt 1 pound of candy coating, stir until smooth. With a slotted spoon, dip peppermint disks in coating; allow excess to drip off. Place on waxed paper to harden. Refrigerate in an airtight container., For chocolate-covered cherries, drain cherries, reserving 3 tablespoons of juice; set cherries aside. Combine juice with remaining fondant. Add additional confectioners' sugar if necessary to form a stiff mixture. , Roll into 1-in. balls; flatten to 2-in. circles. Wrap each circle around a cherry and carefully shape into a ball. Place on waxed paper-lined baking sheets. Cover loosely. Melt remaining candy coating; dip cherries in coating; allow excess to drip off. Place on waxed paper to harden. Refrigerate in an airtight container for 1-2 weeks for candy to ripen and center to soften.

Nutrition Facts : Calories 343 calories, Fat 13g fat (11g saturated fat), Cholesterol 3mg cholesterol, Sodium 11mg sodium, Carbohydrate 59g carbohydrate (56g sugars, Fiber 1g fiber), Protein 1g protein.

BASIC CHOCOLATE BUTTERCREAM ICING



Basic Chocolate Buttercream Icing image

This is a basic recipe that allows you to make the choice of how sweet it is. Top cupcakes and muffins and especially chocolate zucchini cakes with this icing.

Provided by Kaley

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 16

Number Of Ingredients 5

⅓ cup butter, at room temperature
½ cup unsweetened cocoa powder, divided
⅓ cup milk
1 tablespoon vanilla extract
1 (16 ounce) package confectioners' sugar, sifted

Steps:

  • Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until light and fluffy. Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract; beat until smooth. Add confectioners' sugar, about 2 tablespoons at a time, until desired consistency is reached.

Nutrition Facts : Calories 153.9 calories, Carbohydrate 29.7 g, Cholesterol 10.6 mg, Fat 4.3 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 2.7 g, Sodium 30.2 mg, Sugar 27.8 g

BUTTERCREAM CANDIES



Buttercream Candies image

These are little Chocolate Covered Buttercream Balls that are similar to a truffle except the filling is made from cream cheese and best of all these are pretty easy too. Recipe came from the inside of a package of butter.

Provided by MTpockets

Categories     Candy

Time 3h

Yield 4 Dozen

Number Of Ingredients 6

1/2 cup butter, Softened (no substitutes)
1 (3 ounce) package cream cheese, softened
1 1/2 teaspoons orange extract or 1 1/2 teaspoons rum extract
4 cups powdered sugar
1 (12 ounce) package semi-sweet chocolate chips (2 Cups, Use a good quality brand)
2 tablespoons shortening (unflavored)

Steps:

  • Filling:.
  • Combine butter and cream cheese in a large bowl and beat at medium speed until smooth.
  • Add vanilla and continue beating until mixed well.
  • Reduce Speed to low and gradually add all of the powdered sugar and blend well.
  • Roll mixture into 1-inch balls and place onto waxed or parchment paper - lined cookie sheets. Cover Loosely and refrigerate until firm. (2 hours or overnight)**** If dough is too soft to handle, refrigerate it for about an hour or until it's firm enough to roll into balls.
  • For Coating: In a 1 quart saucepan or double broiler, melt chocolate chips and shortening over low heat, stirring constantly, until smooth. Remove from heat and keep warm.
  • Poke a toothpick into each buttercream and dip buttercreams into chocolate mixture, let excess drip off, and placed onto parchment/waxed paper - lined cookie sheets and refrirgerate until coating sets. (at least 1/2 hour)Remove toothicks and serve.
  • Store refrigerated. Cook time is chill time.

Nutrition Facts : Calories 1213, Fat 62.5, SaturatedFat 36, Cholesterol 84.4, Sodium 237.1, Carbohydrate 174, Fiber 5, Sugar 164.1, Protein 5.4

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