No-Sugar-Added Butter Cream Candies
Show someone special in your life (or yourself!) how much you love them by making these perfect, no-sugar-added buttercream candies!
Ingredients & Directions
Ingredients
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Buttercream Filling:
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3⁄4 cupraspberries (or chopped strawberries)
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1⁄4 cupbutter, softened
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1 ozcream cheese, softened
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1⁄2 cuppowdered sweetener (erythritol based sweeteners work best)
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1⁄2 tspvanilla extract
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Chocolate Shell:
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3 ozLILY'S White Chocolate Style Baking Bar, chopped (the chips work too)
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3 ozLILY'S Semi-Sweet Chocolate Style Baking Bar, chopped (or use all the white or all of dark chocolate)
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1⁄2 ozcocoa butter
Directions
Equipment Needed
blender
saucepan
large bowl
freezer
silicone mold
1
For the buttercream, puree the berries in a blender. Transfer to a small saucepan and bring to a simmer. Cook about 10 minutes to reduce the liquids (watch carefully so it doesn't burn).
2
In a large bowl, beat the butter, cream cheese, sweetener, and vanilla extract. Beat in the berry puree until well combined. The mixture should resemble a thin frosting.
3
For the chocolate shell, melt the chocolate with cocoa butter in a heatproof bowl set over a pan of barely simmering water (separate bowls if doing some white and some dark chocolate).
4
Use about 1 tsp to coat the bottom and sides of 12 silicone mini muffin liners or other candy molds. A small spoon works well for this. Freeze the cups until firm, about 30 minutes.
5
Remove the cups or molds from the freezer and coat any thin spots with a bit of additional chocolate. Spoon the buttercream into each, almost to the top. Use a wet finger to smooth down any peaks in the buttercream
6
Freeze at least 2 hours to firm up. Then gently reheat the remaining chocolate and spoon over the tops to cover the buttercream. Freeze or refrigerate until firm.
7
You should get about 12 to 14 candies, depending on the size of your cups or molds.
Recipe contributed by All Day I Dream About Food.