You guys!! It’s almost Christmas! What are you up to? Are you spending Christmas with your family? A group of close friends? Sunbathing in the Bahamas? Oh man, I wish I was sunbathing in the Bahamas right now. It’s getting cold outside!
Which means it’s time to snuggle up in a blanket on the couch and drink cups of tea or/and/with hot chocolate and these delicious Christmas candies. I call them Christmas candies because it’s almost Christmas and I really want you (yes you!) to make these for Christmas because they’re delicious, but you can make these cream candies whenever you want really. Make them for Christmas, make them for New Year’s Eve, make them for Easter, make them for a birthday, or make them just because you feel like treating yourself. I mean, why not?
All you need is some leftover buttercream. Or heck, make some just so you can make these cream candies!
I got the idea for this recipe-which-is-barely-a-recipe a few days ago, when my second post for Serious Eats was published. By the way, have you had time yet to check out my first post for Serious Eats? The Chocolate Meringue Cake filled with whipped cream and raspberries? It’s good! Anyway, my second post for Serious Eats is basically a summary/sequel/expansion of my Battle of the Buttercreams series. In the post, I stress how important it is to serve buttercream at room temperature, because you can’t really experience it’s velvety smoothness when it’s cold. Anyway, some of the SE readers thought otherwise, and one of them included this much-loved family recipe in her comment.