Chocolate Butter Creams - Kraft Recipes Top
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Chocolate Butter Creams

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  • In a large bowl, blend together cream cheese, butter, confectioners' sugar, and vanilla extract. If making other flavors, split butter cream batter into smaller batches and mix in the extracts or cocoa one by one. Chill about one hour.
  • Form into one-inch balls and place on wax paper lined cookie sheets. Freeze overnight so that the balls are easier to work with when coating with chocolate.
  • On the next day, put hot tap water in a large heatproof bowl. Put another smaller heatproof bowl or measuring cup in that bowl so that half the bottom of the smaller bowl or cup is covered with the hot water. Add the chocolate chips and the shortening into the smaller bowl or cup and mix until smooth.
  • Remove the butter cream balls little by little (about 5-10 at a time) from the freezer (otherwise, they will melt and will be difficult to coat). Coat the butter cream balls with chocolate and place on wax paper sheets and refrigerate.

Special Equipment Needed


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.

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