Hello Cake Central!
I have a problem that I am betting one of you, if not more, can help me with. It is trying to make Chocolate Truffles. But not just any kind....I am trying to replicate the Milk Chocolate Buttercream "Bon Bon" that is made by See's Candies here on the West Coast.
It is a "simple" buttercream covered with a Milk Chocolate coating. MY problem is making a buttercream Frosting/filling that is thick enough for me to roll, even after refrigerating or freezing. It also needs to be Very Chocolatey and Very Buttery. Can I take a Good chocolate buttercream frosting, and then add MORE confectioner's sugar to make it stiff? But then would that make the frosting Lose the buttery flavor? Do I then add Butter flavor Extract?
I want to take whatever BC I end up with and try to shape it into a Log, refrigerate it, then slice into pices to then dip in Milk Chocolate.
Can Anybody out there help me???????
sure leave out most of the liquid
Thank you K8memphis. But I don't understand. Isn't the liquid in BC frosting the flavoring? Or are you talking about making a ganache with cream and omitting some of that cream?
if you want a stiff stiff buttercream then you reduce the liquid which is what softens it right? sure the liquid adds to the flavor so you have to find your balance there -- plus you can freeze your product before making the truffles which will 'reactivate' the butter too