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Buttercream Frosting Pops

Buttercream Frosting Pops

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Calories:

Ingredients

  • 1/2 cup butter softened, not melted
  • 4 oz cream cheese - softened not melted!
  • 4 cups powered sugar
  • 2/3 cup mini chocolate chips optional, you can leave these out
  • 1 teaspoon McCormick Vanilla Extract
  • 1/2 teaspoon McCormick Peppermint Extract optional - use if you want a mint flavor
  • McCormick Green Food Coloring
  • 1/4 teaspoon salt optional - I prefer it to cut the sweetness a bit
  • 1 bag Chocolate or vanilla coating of your choice Wiltons, Candiquik or LogHouse brands work well
  • Sprinkles for garnish

Instructions

  • In a large mixing bowl, combine your butter and cream cheese until well mixed and fluffy. Add in vanilla and peppermint extract (if using).
  • Add in a few drops of green food coloring until the desired hue is reached. Remember that your color will lighten when you add in powdered sugar.
  • Add in salt (optionaand powdered sugar about 1/2 cup at a time, until you reach your desired consistency. 3 1/2 cups might be enough for some, depending on your butter and cream cheese, while some may need the entire 4 cups (or even a tad more). You want a very thick frosting - much thicker than what you'd frost a cake with, but still able to stir.
  • Add in your chocolate chips.
  • If needed add in a drop or two more food coloring. Stir until well combined.
  • Place mixture in refrigerator for at least two hours.
  • Once chilled use a spoon or small scoop to create balls of frosting, and place them on a baking sheet (that will fit in your freezelined with wax or parchment paper. Depending on the size of your balls (I made mine about 1-1 1/2" in diameteyou should get about 24 balls.
  • Once all the balls have been made, place in the freezer for at least two hours.
  • Prepare your chocolate coating according to package directions. Make sure it's not too hot prior to dipping.
  • Take your frosting balls out of the freezer, just a few at a time, and dip them into the chocolate coating, and then sit them on a sheet of wax paper. Because they are so cold, the chocolate will set quickly, so make sure to immediately to add your sprinkles after dipping each ball.
  • Repeat with remaining frosting balls.
  • Store in refrigerator.
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