AMAZING FANNIE MAY VANILLA BUTTERCREAM RECIPE
Fannie May is well known for its delicious and decadent chocolate treats. Many people grew up eating their amazing confections. This amazing Fannie May vanilla buttercream recipe is just like the famous buttercreams Fannie May is well known for.
Provided by cakedecorist.com
Number Of Ingredients 6
- In a large bowl, using an electric; mixer, mix together the butter and cream cheese on medium speed.
- Add the vanilla and mix until the ingredients are fully combined.
- Gradually at the powdered sugar at low speed until the ingredients are fully mixed.
- Shape the buttercream into rounded balls, one inch in size. Place the balls onto the wax paper, loosely cover and refrigerate for two hours or overnight.
- In a saucepan, melt the chocolate and shortening over low heat. Stir constantly and heat for three to four minutes, or until fully melted. You may also microwave the chocolate and shortening on 30-second intervals, stirring each time, until fully melted.
- Take the buttercream balls and carefully dip them into the chocolate using a fork. Turn the buttercream balls over in the chocolate to fully coat, let the remaining chocolate drip off. Place them onto a waxed paper-lined baking sheet to let them set. Refrigerate buttercreams for at least half an hour before serving.
VANILLA BUTTERCREAM FILLING
- Beat butter with an electric mixer on medium-high speed until creamy, about 2 minutes. Reduce speed to medium, and beat in confectioners' sugar, 1/2 cup at a time, scraping down side of bowl as necessary, until pale and fluffy, about 5 minutes. Add vanilla, and beat until smooth.
VANILLA CREAM FILLED CARAMELS BULL'S EYE COPYCAT (GLUTEN-FREE)
Goetze's Bull's Eye caramels are delicious but I haven't eaten one since being diagnosed with Celiac Disease since they contain wheat. I missed them so I started searching for a copycat recipe. I couldn't find one, so I combined a caramel recipe and a cream recipe. The resulting caramels are a lot creamier than authentic Bull's Eyes, but I think are better for it. You'll want a helper for the final stage; it took me around 2.5 hours.
Provided by Andrew Mollmann
Yield 100 caramels, 50 serving(s)
Number Of Ingredients 12
- Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
- Combine the cream and condensed milk in a small saucepan and place the saucepan on a burner set to the lowest heat setting. Do not allow to boil, just keep warm.
- In a medium-large saucepan combine the corn syrup, water, and granulated sugar over medium-high heat.
- Stir the candy until the sugar dissolves, then use a wet pastry brush to wash down the sides of the pan to prevent sugar crystals from forming and making the candy grainy.
- Insert a candy thermometer and reduce the heat to medium. Allow the mixture to come to a boil and cook until the thermometer reads 250°F.
- Add the softened butter and the warm milk-cream mixture. The temperature should decrease about 30°F.
- Continue to cook the caramel, stirring constantly so that the bottom does not scorch. Cook it until the thermometer reads 244F, and the caramel is a beautiful dark golden brown.
- Remove the caramel from the heat and immediately pour into the prepared pan. Do not scrape candy from the bottom of the saucepan. Allow the candy to sit overnight to set up and develop a smooth, silky texture.
- When you are ready to cut the caramel, place a piece of waxed paper on the counter and lift the caramel from the pan using the foil as handles. Flip the top of the caramel onto the waxed paper and peel the foil layer from the bottom of the caramel.
- Cream Filling:.
- Dissolve unflavored gelatin in cold water.
- Set in heat proof cup in pan; Simmer until clear.
- Let cool.
- Cream together shortening, powdered sugar, and vanilla.
- Add cooled gelatin and beat for 10 minutes.
- Here comes the time consuming part. Cut a large amount of wax paper rectangles. Try around 3" x 3", adjusting once you get the hang of it.
- Take a small piece of caramel, about half of a cubic inch, work into a doughnut shape.
- Take a small amount of cream filling, about the size of .5" diameter sphere, and press into center of caramel. Dust caramel with powdered sugar. This will prevent the caramel from sticking to the paper and your hands.
- Shape the caramel into a less flat figure and place into center of wax paper square. Wrap paper around caramel.
- It will take you a few tries to get the technique down. Don't worry about less than perfectly shaped caramels, just eat them! (My stomach hurt after making these, heh).
- I ended up with 105 caramels and used about 4/5 of the cream filling. It took me 2.5 hours alone to wrap all of them. I'd recommend enlisting some help.
VANILLA CREAM FILLING
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined. With mixer on low speed, gradually add the confectioners' sugar, and continue beating until light and fluffy, about 2 minutes. Add the vanilla, and beat to combine. Set aside at room temperature until ready to use.
BUTTER CREAM EASTER EGG CANDIES
My grandmother used to make these every year at Easter. They taste very similar to the 'Mary Sue' butter cream Easter eggs that they used to sell during Easter-time when I was a kid.
Provided by FoodJunkie
Number Of Ingredients 6
- Beat butter in a bowl using an electric mixer until smooth and creamy. Mix cream cheese and vanilla into creamed butter until smooth; stir in confectioners' sugar until incorporated. Cover bowl with plastic wrap and refrigerate until mixture is firm, about 2 hours.
- Roll sugar mixture into small egg-shapes; arrange on a baking sheet. Refrigerate until firm, about 2 hours more.
- Line a baking sheet with waxed paper.
- Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip eggs into melted chocolate using a fork or wooden skewer until evenly coated.
- Arrange dipped eggs on the prepared baking sheet; garnish with sprinkles. Allow chocolate to harden, about 30 minutes. Place eggs in paper muffin or candy cups and store in refrigerator.
Nutrition Facts : Calories 568.4 calories, Carbohydrate 94.1 g, Cholesterol 40.9 mg, Fat 23.1 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 13.9 g, Sodium 113.9 mg, Sugar 90 g
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
Yield 4 Dozen
Number Of Ingredients 6
- 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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Top Asked Questions
How do you make chocolate buttercream with vanilla extract?The colder the buttercream, the easier it is to cover in chocolate. Keep the 1 and 1/2 teaspoons of vanilla extract in the recipe. Coconut Buttercreams: Replace almond extract with coconut extract and add 1/2 cup sweetened shredded coconut. If desired, pulse the coconut in a food processor so the shreds are smaller.
How do you make buttercream candies?Buttercream Candies are treats with a soft and creamy buttercream filling dipped and covered in melted chocolate. 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.
What is vanilla buttercream filling?They’re flavored with a little vanilla and almond extracts and taste remarkable enrobed in dark chocolate. This buttercream filling is not ideal for frosting a cake. It’s very thick and ideal for molding into shapes such as balls or Easter egg shaped candies. Pretend like you’re making regular vanilla buttercream.
How do you make cream filling?Cream Filling:. Dissolve unflavored gelatin in cold water. Set in heat proof cup in pan; Simmer until clear. Let cool. Cream together shortening, powdered sugar, and vanilla.