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–+ servings
plate of strawberry cream drops on a white marble counter.

Strawberry Cream Drops

Mimi Council
Fall in love with these homemade Strawberry Cream Drops - a quick, easy, and naturally colorful confection that's perfect for Valentine's Day. You'll love this homemade strawberry buttercream candy with only 5 ingredients!
5 from 1 vote
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Prep Time 10 minutes
Chill Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Makes 15 candies
Calories 213 kcal

Equipment

  • Digital Food Scale
  • Stand Mixer
  • Piping Bag
  • Ateco Tip #808
  • Half Sheet Pan
  • Parchment Paper
  • Heatproof Mixing Bowl

Ingredients
  

  • 113 grams salted butter (softened)
  • 284 grams powdered sugar (sifted)
  • 2 tablespoons strawberry powder
  • 3 tablespoons heavy whipping cream
  • 226 grams mini dark chocolate chips
  • Freeze dried strawberries (optional)

Instructions
 

  • In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, strawberry powder, and heavy whipping cream. Mix on low and then increase speed to high and mix for 1 to 3 minutes or until light and fluffy. Be sure to scrape down the sides of the bowl, and mix again to incorporate completely.
  • Transfer to a piping bag with Ateco tip #808. Pipe 15 dollops onto the prepared baking sheet. Transfer the baking sheet to the freezer for 30 minutes, or until the dollops are hardened completely.
  • Melt the chocolate in a microwave safe bowl in 30 second intervals, stirring between each one, until completely melted. (Or alternatively, using a double boiler over the stovetop).
  • Remove the dollops from the freezer. Drop one dollop into the melted chocolate and remove using a fork like a spoon so the excess chocolate can drip below, and place back on the parchment paper. Top with crushed freeze dried strawberries (optional).
  • Repeat with all the dollops. Place back in the freezer to set, about 10 minutes.
  • Store in the fridge or freezer in an airtight container.

Video

Notes

Tips
  • Make sure your butter is soft. I like to leave it out on the counter to soften naturally.
  • Always sift your powdered sugar to prevent clumps. This will give you the best smooth and creamy filling.
  • If you don’t have Ateco tip #808 you can just cut a hole in your piping bag, it’s basically the same thing since this is a round tip.
  • I use organic mini dark chocolate chips for ease, as it eliminates chopping chocolate. The ones I use are free of stabilizers, making them perfect for melting. Make sure you are not using chocolate chips with stabilizers in them, as those are not made for melting. This includes ingredients like soy lecithin or sunflower lecithin.
  • You can also chop up dark chocolate bar as well.
  • I don’t temper the chocolate in this recipe because these need to be stored in the fridge for the filling. So, the chocolate stays fine in the fridge. You can temper the chocolate if you are gifting them though and you don’t want them to sweat.
High Altitude — Follow the recipe as noted.

Nutrition

Calories: 213kcalCarbohydrates: 29gProtein: 1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22mgSodium: 60mgPotassium: 5mgFiber: 0.4gSugar: 28gVitamin A: 266IUVitamin C: 0.1mgCalcium: 21mgIron: 0.2mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!