Vanilla Buttercreams

1. 1

   Combine sugar, water, and cream of tartar in a saucepan; cover with a tight lid and cook.

2. 2

   When mixture boils rapidly, remove lid and cook to 238 degrees F.

3. 3

   Pour out on cold slab and let stand until lukewarm.

4. 4

   Place butter pieces, salt, and vanilla over the syrup and work with spatula or paddle until fondant is cool and thick.

5. 5

   Move to a cooler part of the marble slab or other cold surface and let stand until candy is firm, holds its shape and is not sticky.

6. 6

   Knead for a moment or two until creamy.

7. 7

   Wrap in waxed paper and store in refrigerator until very firm, then shape into 3/4 inch balls.

8. 8

   Let stand about 30 minutes before dipping; for best results, dip within 2 hours.

9. 9

   If kept longer than a week, wrap well and freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.