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This buttercream candy recipe is simple to make and utterly irresistible. These bite-sized chocolate truffles are perfect for Valentine’s Day, Easter, Mother’s Day, or any celebration — or just because.
I’ve always loved receiving a box of assorted chocolates for Valentine’s Day and uncovering the different fillings. One of my favorites is the classic buttercream candy. If you enjoy homemade confections, these truffles are a fun project: they require only a few pantry ingredients, no candy thermometer, and no oven.
These buttercream truffles are surprisingly easy to make and make a thoughtful homemade gift. Be warned: they’re quite sweet, so I make them small on purpose — the small size keeps each bite perfectly balanced.
Why You’ll Love This Chocolate Buttercream Candy Recipe…
- Made with just a handful of common ingredients — you may even have leftover frosting you can use.
- The filling is wonderfully creamy and satisfying.
- They’re a charming, inexpensive gift when packaged up for friends and family.
What You’ll Need…
- For the filling: unsalted butter, powdered sugar, vanilla, and milk.
- To coat: melted chocolate — semisweet is recommended, though dark chocolate also works well.
How To Make Buttercream Candy From Scratch…
Start by preparing a classic buttercream frosting. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat room-temperature butter and vanilla extract until smooth and creamy. Gradually add the powdered sugar and beat until fully combined. Add whole milk one tablespoon at a time until you reach a spreadable but firm frosting consistency. If the frosting becomes too thin, add a little more powdered sugar.
Chill the frosting in the refrigerator for about an hour so it firms up slightly and is easier to shape. Once chilled, use a tablespoon to scoop small mounds of frosting and gently shape them with your hands. Place them on a parchment-lined plate or baking sheet, then transfer to the freezer for about 30 minutes to firm completely.
When the truffle centers are frozen, dip each mound into melted chocolate, allowing excess chocolate to drip off before returning them to the parchment. The chocolate will set quickly at room temperature, but you can speed the process by chilling the finished truffles in the refrigerator for 10 minutes.
If you already have leftover buttercream from another recipe, chill and shape it for this use to save time and avoid wasting frosting.
📖 Recipe
Buttercream Candy – Gluten Free, Eggless
Ingredients
- 12 tablespoons unsalted butter room temperature
- ½ teaspoon vanilla extract
- 4 cups powdered sugar
- 2-3 tablespoons whole milk
- 10 ounces semisweet chocolate melted
Instructions
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Using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter and vanilla until smooth and creamy. Gradually add the powdered sugar and beat until well combined. Mix in milk one tablespoon at a time until you reach the desired consistency. Cover and chill in the refrigerator for 1 hour, until the frosting firms slightly.
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Remove the frosting from the refrigerator and scoop tablespoon-sized mounds onto a parchment-lined plate. Shape gently if needed, then freeze the mounds for 30 minutes.
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Dip each frozen mound into melted chocolate, letting excess drip off before returning them to the parchment. Repeat until all are coated and allow chocolate to set before serving.
Notes
- The chocolate usually sets quickly at room temperature, but chilling the finished truffles in the refrigerator for about 10 minutes will speed the process.
Did you try my buttercream candy? Leave a comment below or tag me on Instagram @justastastyblog and use #justastastyblog!