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.
Servings: 60 candies
Equipment
- A saucepan
- Wax paper
Ingredients
To make this delicious buttercream truffle recipe that is just like Fannie May’s
- ½ cup butter softened
- 3 ounces cream cheese softened
- 1 ½ teaspoons vanilla
- 4 cups powdered sugar
For the chocolate coating
- 2 cups semisweet chocolate chips
- 2 tablespoons shortening
Instructions
- 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.
Notes
- To take these delicious buttercream chocolates to the next level, you can decorate them with chocolate shavings and sprinkles before the chocolate hardens. You can also melt white chocolate then mix in different food colors if you desire and splatter over top of truffles using a fork. This allows you to customize your buttercreams to your desire.
- These buttercream truffles are also a popular Easter dessert. You can form them into an egg shape and decorate them with spring colored sprinkles or spring colored white chocolate. This makes an easy and festive treat for Easter.
- You can store these buttercreams at room temperature for up to three days in an airtight container. You may also store it in the fridge for one week and in the freezer for three months.
- You can also substitute the vanilla extract out for almond, orange or rum extract. This will still give the buttercream the same consistency, just a slightly different taste.
- Make sure to allow the butter and cream cheese to soften prior to making the buttercream. If they aren’t softened, they will not allow the buttercream to reach proper consistency and may cause curdling. You also want to make sure that the butter and cream cheese aren’t melted, as it will cause the buttercream to be runny.
- It is best to use the brick form of cream cheese. Whipped cream cheese and spreadable cream cheese will not have the same consistency as the brick form. The brick form of cream cheese also has the lowest level of water.
- When making the truffles, make sure to dip the buttercream balls right after melting the chocolate. The chocolate will begin to harden within a few minutes of being melted. If your chocolate begins to harden while you are dipping your truffles, you can heat it in the microwave in ten-second intervals, until it is all melted again.
- Instead of swirling the buttercream balls around in the chocolate, either careful turn them over with a fork or use a spoon to cover the truffle in chocolate. Swirling the truffle around may cause it to fall apart.
- Make sure to use wax paper or parchment paper when making the buttercream balls. Otherwise, the chocolate will stick to other surfaces and be hard to get off.
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