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)
- Beat together butter and sugar until creamed.
- Mix in salt, vanilla, cream.
- 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.
- 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.
- Let buttercream solidify in freezer for at least thirty minutes.
- Chop chocolate if necessary, melt in double boiler (or if you feel like continuously microwaving it, be my guest)
- 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.
- Freeze for another thirty minutes until chocolate has solidified.
- EAT AND ENJOY!
- …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.
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.