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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 occasion when you want a sweet, homemade treat.
I’ve always loved receiving a box of assorted chocolates for Valentine’s Day — who doesn’t? I enjoy cutting into each piece to discover different fillings, and one of my favorite classic fillings is buttercream. These homemade buttercream truffles are creamy, rich, and easy to assemble.
If you enjoy making small, no-bake confections, you’ll love these. They require only a few common ingredients, no candy thermometer, and no oven. You can even use leftover frosting from another recipe if you have any on hand. The result is a decadent, sweet candy best served in small portions so each bite stays balanced.
Why You’ll Love This Chocolate Buttercream Candy Recipe…
- Only a handful of ingredients, many of which you likely already have in your pantry.
- The filling is silky and creamy — classic buttercream in truffle form.
- They make a lovely, easy-to-package gift for friends or family.
What You’ll Need…
- For the filling: unsalted butter, powdered sugar, vanilla, and whole milk.
- To coat: melted semisweet chocolate (dark chocolate works well too).
How To Make Buttercream Candy From Scratch…
Start by making a simple buttercream frosting. Beat room-temperature butter with vanilla until smooth and creamy. Gradually add the powdered sugar and continue beating until fully combined. Add whole milk one tablespoon at a time until the frosting reaches a scoopable consistency. If the frosting becomes too thin, add a little more powdered sugar to thicken it.
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 the mounds on a parchment-lined plate or baking sheet and transfer them to the freezer for about 30 minutes to firm completely.
When the mounds are solid, dip each one into melted chocolate, letting any excess drip off before placing the truffle back on parchment. The chocolate coating sets fairly quickly; to be certain they are fully set, chill the finished truffles in the refrigerator for 10 minutes.
If you already have leftover buttercream from another recipe, chill it and use it to make these truffles — it saves time and prevents wasting good frosting.
📖 Recipe
Buttercream Candy – Gluten Free, Eggless
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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 with the paddle attachment, beat the butter and vanilla until smooth and creamy. Gradually add the powdered sugar and beat until combined. Add milk one tablespoon at a time until the frosting reaches the desired consistency. Cover and chill in the refrigerator for 1 hour so the frosting firms up slightly.
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Remove the chilled frosting and scoop tablespoon-sized mounds onto a parchment-lined plate. Freeze the mounds for 30 minutes until firm.
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Dip each frozen mound into melted chocolate, letting excess drip off, then return the truffle to the parchment. Repeat with remaining mounds and allow the chocolate to set before serving. Chill for about 10 minutes to speed up setting if desired.
Notes
- The chocolate sets quickly, but you can chill the finished truffles in the refrigerator for about 10 minutes to ensure they are fully firm.
Did you try my buttercream candy? Leave a comment below or tag me on Instagram #justastastyblog to share your creations!