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Strawberry Buttercream Candies

Strawberry candies made with real strawberries

Prep Time
5 mins
Cook Time
5 mins
Additional Time
2 hrs
Total Time
2 hrs 25 mins
Servings: 45 candies
Calories: 76 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 ½ 1 ½ cup fresh strawberries tops removed (about 12 medium-sized strawberries)
  • 2 2 Tbsp sugar
  • ½ ½ cup salted butter softened, 1 stick
  • 4 4 oz cream cheese softened
  • ½ ½ tsp vanilla extract
  • 4 ½ 4 ½ cups powdered sugar
  • 1 1 tsp cornstarch
  • 1 1 drop pink/red food coloring optional
  • 12 12 oz dark chocolate melts
  • coarse sugar for sprinkling optional

Instructions

    Cup of Yum
  1. In a food processor or blender, puree strawberries until well-blended (there should be no discernible pieces).
  2. Transfer the strawberry puree to a small saucepan over medium heat, add 2 Tbsp sugar and stir.
  3. Cook, stirring frequently, until mixture begins to come to a slow boil.
  4. Continue to stir while the mixture boils for about 10 minutes. The goal here is to cook the water out of the mixture so that you don't have a runny buttercream filling. As the strawberries lose their water, you may have to decrease your heat to prevent burning.
  5. Cook about 10 minutes, or until mixture is about half of its original size (it will be like a paste)
  6. Allow to cool completely before proceeding.
  7. Once strawberry reduction has cooled, combine your butter and cream cheese in KitchenAid or in a large bowl.
  8. Cream until well-combined.
  9. Stir in vanilla.
  10. Stir in 1 cup powdered sugar.
  11. Add strawberry mixture and stir until well-combined.
  12. Add cornstarch and continue to add powdered sugar, about ½ cup at a time, until well-combined.
  13. If desired, add a drop of food coloring to enhance color.
  14. Spread the buttercream mixture into a shallow dish (such as a 9x9 pan), cover with cling wrap and transfer to the refrigerator to chill for at least 2 hours or overnight.
  15. Once buttercream filling has chilled, remove from refrigerator and lightly dust your hands with powdered sugar.
  16. Roll into nearly 1 Tbsp-sized balls. The dough will be sticky and you will have to re-dust your hands with powdered sugar after every few candies. If the mixture becomes too sticky to manage, place in the freezer for 10 minutes.
  17. Return to freezer for at least 10 minutes while you prepare your chocolate coating.
  18. Melt chocolate according to instructions on packet. Remove your rolled buttercream filling from refrigerator and set it on the blade (width) of a butterknife. Pour chocolate over until covered, slide off of the knife onto a wax-paper-lined cookie sheet and immediately sprinkle with sugar (if using). Allow to harden.
  19. Buttercream should be stored in an airtight container in the refrigerator, but I like the taste/texture best at room temperature so you may set out 15-20 minutes before serving to allow to come to room temperature.

Nutrition Information

Serving 1piece Calories 76kcal (4%) Carbohydrates 13g (4%) Protein 1g (2%) Fat 3g (5%) Saturated Fat 2g (10%) Cholesterol 8mg (3%) Sodium 26mg (1%) Potassium 3mg (0%) Sugar 12g (24%) Vitamin A 97IU (2%) Calcium 3mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 45candies

Amount Per Serving

Calories 76

% Daily Value*

Serving 1piece
Calories 76kcal 4%
Carbohydrates 13g 4%
Protein 1g 2%
Fat 3g 5%
Saturated Fat 2g 10%
Cholesterol 8mg 3%
Sodium 26mg 1%
Potassium 3mg 0%
Sugar 12g 24%
Vitamin A 97IU 2%
Calcium 3mg 0%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.