A smooth vanilla buttercream center that is drenched in chocolate. Just like Fannie May!

Vanilla Buttercream Candies from Table for Seven

Ingredients Needed:

Powdered sugar
Butter
Vanilla
Whipping cream
Chocolate chips
Shortening

Butter: I do recommend using real butter for these.

Chocolate Chips: Semi sweet, milk chocolate or dark chocolate will all work!

How to Make + Recipe Notes:

First, melt your butter. Once melted and cooled for a few minutes, stir in the vanilla.
In a mixing bowl, add the powdered sugar and melted butter. Mix to combine. Add in the whipping cream and beat until fully combined. It will be soft.
Refrigerate for at least 15-30 minutes. This will firm it all up. You can refrigerate it for a longer period of time, even overnight, if desired.
When you’re ready, scoop a bit of dough and roll into a ball. You want them to be about 1 inch in size. Tip: If the dough is a bit sticky, coat your hands with a little powdered sugar. This helps when rolling them.
Once they are all rolled, stick them in the freezer for at least an hour. Again, you can freeze them for longer, if desired/needed.
After the freezing time, melt the chocolate and shortening. You can do this with a double boiler, creating your own double boiler, on the stop top or in the microwave.
I find creating my own double boiler works best for these.
Coat the frozen candies in the chocolate and place on a parchment lined flat rimmed baking sheet to set.
Note: If you are topping with sprinkles, nuts or coconut, do before the chocolate sets! If you are drizzling with candy melts, you can still do this once chocolate sets.

Yield: approx 24 candies

Vanilla Buttercream Candies

A smooth vanilla buttercream center that is drenched in chocolate. Just like Fannie May!

Prep Time 1 hour

Additional Time 1 hour

Total Time 2 hours

Ingredients

FOR CANDY:

4 cups powdered sugar
1/2 cup (1 stick) butter
1 tsp vanilla
2 TBSP whipping cream

FOR CHOCOLATE:

12 oz semi sweet chocolate chips
2 TBSP shortening

Instructions

In a saucepan over medium heat or in microwave, melt butter. Let it cool for about 5 minutes. Stir vanilla into melted butter.
In a mixing bowl, add in powdered sugar.
Pour in melted butter/vanilla and mix until combined. Then, add in whipping cream and beat until fully combined. The mixture will be soft.
Refrigerate mixture for 15-30 minutes to firm up a bit.
Line a baking sheet with parchment paper.
When ready, take dough and form into approx 1 inch size balls. Place on the parchment paper lined baking sheet. If the dough is a bit sticky, coat your hands with a little powdered sugar. It makes rolling the dough a bit easier.
Place baking sheet in freezer for an 1 hour. Freezing them makes coating them much easier.
When ready, bring a pot of water to boil and place a heat-proof bowl on top to create a double boiler.
Add chocolate chips and shortening into bowl and stir until fully melted and smooth.
Dip each each piece into melted chocolate and coat. Place back on parchment paper. Repeat with each cream.
If you are topping with sprinkles, nuts or coconut, do before the chocolate sets! If you are drizzling with candy melts, you can still do this once chocolate sets.
Refrigerate until chocolate sets. About 30 minutes to 1 hour and keep any leftovers in refrigerator.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 154Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 2mgCarbohydrates: 27gFiber: 1gSugar: 26gProtein: 1g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

Erin Table for Seven

Thursday 11th of March 2021

Thanks for the heads up Antonia!

Laura Thomas

Friday 12th of February 2021

Do you use salted or unsalted butter? Is European butter better to use? Thank you.

Hi Laura- - I used unsalted butter. I've never tried European butter, so, can't say if it would work out better. If you give it a try, please let me know how it works out! Enjoy :)