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When I made these butter creams, I split the big batch into 9 equally-sized smaller batches. Then I added about 1-1 1/2 teaspoons flavored extracts into the batches. I also mixed in a couple drops of food coloring to certain flavors, such as red for strawberry, red and yellow for orange, yellow for banana, and so on.
Another idea is to coat a maraschino cherry with the butter cream to make chocolate-covered cherries.