Strawberry Buttercreams
An elegant collision of two favorites: strawberry buttercream frosting and bittersweet chocolate. The filling is similar to easy vanilla buttercreams, but for a brilliant strawberry flavor freeze-dried strawberries are ground into powder in a food processor. Combined with butter, confectioners' sugar, and bittersweet chocolate, they are a (pink!) recipe for sweet strawberry success. Makes 60 candies.
⏱️ Prep: 30 min🍳 Cook: 10 min🍽️ Makes 60
Nutritionper 1 candy (~16 g)›
100
Calories
0.8g
Protein
12g
Carbs
6g
Fat
Ingredients
| 1 cup (20 g) | freeze-dried strawberries |
| 1/2 cup (1 stick; 114 g) | unsalted butter, softened |
| 3 1/2 cups (420 g) | confectioners' sugar |
| 3 tbsp (44 g) | heavy cream |
| 2 tsp | vanilla extract |
| 20 oz (567 g) | bittersweet chocolate, coarsely chopped |
| 4 oz (113 g) | pink candy coating |
Instructions
- Using a food processor or blender, grind the freeze-dried strawberries into a fine powder. There should be about 1/2 cup total.
- Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed in a large bowl until creamy, about 2 minutes. Add the confectioners' sugar and 1/2 cup strawberry powder and beat on low for 1 minute. Add the cream and vanilla and beat on high for 3 minutes, until completely smooth and creamy. The mixture will be very sticky. Cover tightly and chill in the refrigerator for at least 1 hour and up to 1 day.
- Once chilled, scoop 1 teaspoon of the mixture and roll into a ball. Slightly flatten and place on the prepared baking sheet. Repeat with the rest. If it becomes too soft to handle, chill for 15 minutes. Powder your hands with confectioners' sugar to prevent sticking.
- Chill the buttercreams for at least 1 hour and up to 1 day. During the last few minutes, melt the chocolate.
- Dip each buttercream completely into the chocolate using a dipping tool (or fork), using a spoon or fork to help coat it. Tap gently on the side of the bowl to let excess chocolate drip off. Return to the baking sheet.
- Melt the candy coating in a small heatproof bowl in the microwave at 50 percent power in 20-second increments, stirring after each, until smooth. Drizzle over the buttercreams with a squeeze bottle (or fork). Refrigerate for 15 minutes, or until the chocolate has set, before serving. Make-ahead: store layered between parchment or wax paper in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 2 months and thaw overnight in the refrigerator.