Buttercreams Recipe - Cooking Index
Buttercreams Recipe - Cooking Index
| 1 lb | 454g / 16oz | Powdered sugar |
| 1 | Margarine | |
| 2 tablespoons | 30ml | Evaporated milk |
| 1/2 teaspoon | 2.5ml | Vanilla - or more to taste |
| 1 | -- ¥ | |
| 1 | Paraffin | |
| 4 | Semisweet chocolate | |
| 2 tablespoons | 30ml | Butter icing |
| 2 cups | 396g / 13oz | Powdered sugar |
| 4 tablespoons | 60ml | Shortening |
| Milk - * see note |
*Use enough milk in icing to make it firm but useable.
FOR THE CANDY: Cream sugar, margarine, milk, and vanilla; form into 1" balls using hands if necessary. Put in freezer for 1/2 hour. Melt chocolate, paraffin, and butter in a small heatproof dish over low heat. Dip balls in chocolate. Keep in covered tin in refrigerator.
Makes 4 dozen
To Dip: Spear chilled candy on toothpick and quickly dip and swirl to cover completely; push off with second toothpick and drop a chocolate drop from tip of pick to cover hole in candy.
Suggestions: At Easter, form into egg shapes and vary the flavoring: Cherry--substitute maraschino cherry juice for milk and add 3 tbs. finely chopped cherries. Peanut Butter--add 3 tbs. peanut butter and decrease butter by 2 tbs. Coconut--add 3 tbs. finely chopped coconut. Chocolate--add 2 tbs. instant cocoa.
FOR THE ICING:
Mix all ingredients. Food coloring optional.
Source:
"Mountain Measures"---Junior League of Charleston, WV ed. 1974
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