Description
Strawberry Buttercream Candies are a delightful treat featuring a creamy, buttery strawberry filling covered in rich dark chocolate. These candies combine the freshness of strawberries with the smoothness of butter and cream cheese, all coated in luscious dark chocolate, making them perfect for parties or special occasions.
Ingredients
Scale
Strawberry Puree
- 1 ½ cup fresh strawberries tops removed (about 12 medium-sized strawberries)
- 2 Tbsp sugar
Buttercream Filling
- ½ cup salted butter softened (1 stick)
- 4 oz cream cheese softened
- ½ tsp vanilla extract
- 4 ½ cups powdered sugar
- 1 tsp cornstarch
- 1 drop pink/red food coloring (optional)
Chocolate Coating
- 12 oz dark chocolate melts
- Coarse sugar for sprinkling (optional)
Instructions
- Puree Strawberries: In a food processor or blender, puree 1 ½ cups of fresh strawberries until well-blended with no discernible pieces.
- Cook Strawberry Mixture: Transfer the strawberry puree to a small saucepan over medium heat, add 2 tablespoons of sugar, and stir. Cook, stirring frequently, until the mixture begins to slowly boil. Continue stirring and boiling for about 10 minutes until the mixture reduces to about half its original size and thickens to a paste consistency. Reduce heat as necessary to prevent burning. Allow it to cool completely.
- Prepare Buttercream: In a KitchenAid mixer or large bowl, combine ½ cup softened salted butter and 4 ounces softened cream cheese. Cream together until well-combined.
- Add Flavorings and Sugar: Stir in ½ teaspoon vanilla extract, then add 1 cup powdered sugar and mix until combined.
- Incorporate Strawberry Mixture: Add the cooled strawberry paste to the buttercream and stir until well blended.
- Adjust Consistency: Add 1 teaspoon cornstarch and continue to add the remaining powdered sugar, about ½ cup at a time, mixing until the filling is smooth but firm. If desired, add a drop of pink or red food coloring to intensify the color.
- Chill Filling: Spread the buttercream mixture into a shallow dish (such as a 9×9 pan), cover with cling wrap, and refrigerate for at least 2 hours or overnight to firm up.
- Form Candies: Once chilled, lightly dust your hands with powdered sugar and roll the buttercream into nearly 1 tablespoon-sized balls. Dust hands with powdered sugar as needed to prevent sticking. If the mixture becomes too sticky, place it in the freezer for 10 minutes.
- Prepare Chocolate Coating: While the candies chill for another 10 minutes in the freezer, melt 12 ounces of dark chocolate melts according to package instructions.
- Coat Candies: Using the blade width of a butterknife, hold each buttercream ball and pour melted chocolate over it to fully coat. Slide the coated candy off the knife onto a wax-paper-lined cookie sheet. Immediately sprinkle with coarse sugar if desired. Allow to harden.
- Storage and Serving: Store candies in an airtight container in the refrigerator. For best taste and texture, allow candies to sit at room temperature for 15-20 minutes before serving.
Notes
- Use fresh ripe strawberries for the best flavor and natural sweetness.
- If you want a brighter pink color, add a drop of food coloring to the buttercream.
- Adjust powdered sugar quantity to achieve the desired consistency for rolling.
- Chill the buttercream thoroughly to make it easier to roll into balls.
- If the buttercream becomes too sticky, briefly freeze to firm it up for easier handling.
- Dark chocolate melts can be substituted with semisweet chocolate if preferred.
- Sprinkling coarse sugar on top adds a crunchy texture and decorative touch.
- Store candies in an airtight container in the fridge to keep them fresh up to one week.
Nutrition
- Serving Size: 1 candy
- Calories: 110 kcal
- Sugar: 15 g
- Sodium: 35 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
