Legend of Buttercream Truffles

Kat: One night while I was nestled snug in my bed, visions of chocolate-dipped frosting danced in my head.

I mentioned my dream to Kendra, and she said let’s do it!

Kendra: First, you need some buttercream. The recipe I used was tweaked from Allrecipes (use shortening? Blech! We’re going full-Paula Deen here!).

BUTTERCREAM FROSTING TRUFFLES

  • 1 cup slightly softened butter (2 sticks–I microwave ’em for about twenty seconds, if taken from the fridge)
  • 4 cups powdered sugar
  • pinch of salt
  • 2 tsp vanilla extract
  • 3 oz cream
  • optional: peppermint extract, almond extract, lemon extract (for different flavors)
  • 20 oz chocolate to melt (chocolate chips are acceptable)
  1. Beat together butter and sugar until creamed.
  2. Mix in salt, vanilla, cream.
  3. Add optional extracts; you can divvy  up the frosting and add a teaspoon or two  of the different extracts until you reach a flavor intensity that you want.
  4. Bust out baking sheets or pans lined with wax  or parchment paper; spoon a cookie-dough sized dollop onto sheet until you have what will resemble a bunch of mashed potato blobs.way better than mashed potatoes
  5. Let buttercream solidify in freezer for at least thirty minutes.
  6. Chop chocolate if necessary, melt in double boiler (or if you feel like continuously microwaving it, be my guest)CHOCOCHOCOCHOCO
  7. Use a toothpick or a sharp thin pointy object to spear the buttercream blobs. Dip/cover in chocolate. Lather, rinse, repeat until everything is magically covered in chocolate. action shot!
  8. Freeze for another thirty minutes until chocolate has solidified. already cooling in the background
  9. EAT AND ENJOY! this was a mint one mmm
  10. …if you have any leftover chocolate, now’s the time to see what else you can dip! We had some Peeps lying around, and graham crackers are always a safe bet.sprinkle'd!

SUCCESS! These truffles are DELICIOUS. You do have to keep them refrigerated, but that’s a small price to pay for something so delicious. I’ve loved cold cake frosting ever since my parents started throwing birthday parties where they’d pick up those Baskin-Robbins’ ice cream clowns:

These truffles are like my childhood, except BETTER because it’s chocolate-coated. :3

There’s something so indulgent about eating straight-up cake frosting in truffle form–hopefully Kat has more dreams like this!

Kat: These…these are so good. So much better than I even imagined.  I like em best straight out of the freezer.

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2 Comments

Filed under Kitchen Kwest

2 responses to “Legend of Buttercream Truffles

  1. Josh

    I tried this with some of our own flavors at Frostings. Just imagine dark Callebaut pistoles melted over hazelnut, cookies and cream, or peanut butter buttercream… I think you might be on to something.

    • I’m envious of all the flavors you have at your disposal–my freezer/fridge has only so much space for trays of buttercream pre-chocolatening.

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