Buttercreams

1. 1

   Combine butter and cream cheese in bowl.

2. 2

   Beat at medium speed, scraping bowl often, until smooth.

3. 3

   Add vanilla; continue beating until well mixed.

4. 4

   Beat at low speed, gradually adding powdered sugar, until well mixed.

5. 5

   (If mixture is too soft, cover and refrigerate 1 hour or until firm enough to form balls.)

6. 6

   Shape rounded teaspoonfuls of mixture into 1-inch balls.

7. 7

   Place onto waxed paper-lined baking sheets.

8. 8

   Cover loosely; refrigerate 2 hours or overnight until firm.

9. 9

   Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, 3-4 minutes or until smooth.

10. 10

    Dip buttercreams into chocolate mixture using fork to turn and remove; let excess chocolate drip off.

11. 11

    Place onto waxed paper-lined baking sheet.

12. 12

    Garnish with chocolate shavings, chocolate sprinkles and decorator sprinkles as desired.

13. 13

    Refrigerate at least 30 minutes to set.

14. 14

    *Substitute almond, orange or rum extract.

No additional tips available.