Quick and Easy Christmas Creams
Prep time: 
Total time: 
This is a great recipe to use up leftover buttercream. Makes about 22 creams, but the recipe can easily be doubled or tripled.
  • 240ml (or 1 cup) leftover buttercream
  • 10 toasted walnut halves
  • small handful of toasted pistachios, chopped*
  • 30g (or 1 ounce) unsweetened chocolate
  1. If you're using frozen or chilled leftover buttercream, first allow it to come to room temperature, then beat it with an electric mixer until smooth and fluffy, about 1 minute.
  2. Fill a piping bag fitted with a large open tip with the buttercream and line a chopping board with baking parchment. Pipe 22 little mounds of buttercream onto the parchment.
  3. Press either a walnut half or a few pistachio pieces (or both!) on top of each mound and place in the fridge to chill.
  4. Once the creams are in the fridge, melt the chocolate in the bowl of a double boiler (check out how to fake a double boiler). Remove the creams from the fridge, drizzle with the chocolate, then place back in the fridge to chill a bit more. Serve chilled if you want to be able to pick them up with your fingers.
  5. Creams will keep, stored in an airtight container in the fridge, for up to 1 week.
* I used walnuts and pistachios to top these creams, but if you can use whatever topping you like!
Recipe by The Tough Cookie at https://thetoughcookie.com/2014/12/20/leftover-buttercream-quick-and-easy-christmas-creams/