Free Recipe Buttercreams
Recipe Type: C Recipes
Recipe Preparation: chill
Cooking Ingredients for Buttercreams Recipe
1 lb Powdered Sugar
1 Stick Margarine
2 tb Evaporated Milk
1/2 ts Vanilla, or more to taste
1 Square Inch Paraffin
4 Squares Semisweet Chocolate
2 tb Butter
-Icing-
2 c Powdered Sugar
4 tb Shortening
Milk, * see note
Buttercreams Preparation
*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 heatproff 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-subsittute 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 Recipe by: Mrs. Jerry L. Frazier Posted to MC-Recipe Digest V1 #636 by Bill Spalding <billspa@icanect.net> on Jun 06, 1997
Cooking Temperature:
Recipe Serves: 48
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