"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Maple-Walnut Buttercreams Recipe

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This recipe for Maple-Walnut Buttercreams, by , is from The Williams Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Ives
Added: Saturday, November 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup butter, at room temperature
1/3 cup white corn syrup
1-1/2 tsp real vanilla
3 cups confectioner’s sugar
2 tablespoons finely minced walnuts
¼ tsp. maple flavoring extract

Directions:
Directions:
Basic Buttercream Filling:
1/3 cup butter, at room temperature
1/3 cup white corn syrup
1-1/2 tsp real vanilla
3 cups confectioner’s sugar

Combine all the ingredients. Add 2 tablespoons finely minced walnuts and ¼ tsp. maple flavoring extract to ½ cup of the basic butter cream filling. The mixture will keep, well wrapped, and refrigerated for several weeks.

Melt coating chocolate (preferably dark) and line each depression in a mold. (I find that small brushes work best for this.) Place the mold into the refrigerator for approximately 15 minutes. Place a small amount of the buttercream filling on top of the chocolate in the mold. Leave enough space for additional melted chocolate on top. Return to the refrigerator for another 15 minutes. Pour melted chocolate on the top, making sure that the filling is sealed. Return to the refrigerator. When set, simply invert the mold onto a cookie sheet and tap those chocolates which do not free themselves automatically. Store chocolates in a cool place.

 

 

 

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