This buttercream candy recipe is super easy and completely irresistible! These little chocolate truffles are perfect for Valentine's Day, Easter, Mother's Day... or just about any occasion.
I've always loved receiving a box of assorted chocolates for Valentine's Day. I know, shocker, right? I'm definitely one of those people that will cut into every single one to check out the different fillings in search of my favorites. And among those favorites is classic buttercream candy.
If you know me by now, you know I love making fun little bite-sized truffles and coating them in chocolate. See: my cookie dough truffles and my pumpkin pie truffles. We're talking homemade candy that calls for just a few ingredients, no candy thermometer, and no need to turn on your oven. What's not to love?
Believe it or not, these buttercream truffles are SO easy to make at home and are such a sweet gift... literally! These truffles are super sweet, so consider yourself warned. But that's what candy is all about. That's why we're making them nice and small. Anything bigger than this would be too overpowering.
Why You'll Love This Chocolate Buttercream Candy Recipe...
- These buttercream truffles only call for a handful of ingredients, all of which you probably have on hand if you are a semi-regular baker. You could even use leftover frosting, if you happen to have some.
- I mean, do I even need to tell you how creamy that filling is? So good.
- This is such a fun gift! It's so easy to package up in cute, inexpensive packaging.
What You'll Need...
- For the filling: butter + powdered sugar + vanilla + milk.
- Cover it in: melted chocolate (I prefer semisweet but dark would be delicious too).
How To Make Buttercream Candy From Scratch...
To make these chocolate buttercream candies, you'll start by making a classic buttercream frosting. This part is super easy, nothing new or complicated!
Simply beat the butter and vanilla together until it's completely smooth and creamy, then gradually mix in the powdered sugar. At the very end, mix in some whole milk. Be sure to do this gradually, one tablespoon at a time -- we're just trying to get the right consistency. If you end up thinning the frosting out with too much milk, add a tiny bit more powdered sugar.
Now you just need to chill the frosting so that it's a bit more stiff and easier to work with. Once it's ready, scoop out tablespoonfuls of frosting and gently shape into mounds with your hands. Arrange on a parchment-lined plate or baking sheet, then place the whole thing into the freezer.
When your truffles are ready, just dip them into the melted chocolate and place back onto the parchment paper! Make sure to tap off the excess chocolate. I've generally found that the chocolate sets pretty quickly and should be close to ready by the time you've gone through and dipped all of your truffles, but I still like to pop them back into the refrigerator for about 10 minutes to set completely.
And like I mentioned above, if you happen to already have some leftover buttercream frosting (like, if you made my vanilla cupcakes?) then feel free to chill it and use it up here! It will save you that whole first step AND you won't have to toss perfectly good frosting 🙂
Buttercream Candy - Gluten Free, Eggless
- 12 tablespoons unsalted butter room temperature
- ½ teaspoon vanilla extract
- 4 cups powdered sugar
- 2-3 tablespoons whole milk
- 10 ounces semisweet chocolate melted
- Using a hand mixer or a stand fixer fitted with the paddle attachment, beat the butter with the vanilla extract until smooth and creamy. Gradually add the powdered sugar and beat until well combined. Mix in milk, one tablespoon at a time, until desired consistency. Cover and chill in the refrigerator for 1 hour, until frosting has stiffened a bit.
- Remove frosting from the refrigerator and use a tablespoon to scoop out little mounds. Arrange on a plate lined with parchment paper. Freeze mounds for 30 minutes.
- Remove from the freezer and dip each mound into melted chocolate. Allow excess chocolate to drip off, then place back on parchment paper. Repeat with each mound of frosting. Allow chocolate to set before serving.
- The chocolate should set fairly quickly but, if you'd like to speed up the process, feel free to chill the finished truffles in the refrigerator for around 10 minutes.
Did you try my buttercream candy? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!