★★★★★

Buttercream Truffles

Buttercream Truffles came out of the need to use up extra frosting. Now they are the perfect treat to make anytime!

Buttercream Truffles came out of the need to use up extra frosting. Now they are the perfect treat to make anytime!

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Do you ever find yourself frosting a cake and licking the spoon? The beater? The bowl?

Ha! Me neither. Just kidding. I totally am obsessed with frosting. Buttercream frosting to be exact. When I hear people say, “Oh my gosh this frosting is too sweet” my mind just can’t comprehend those words.

Isn’t frosting supposed to be sweet? Isn’t that the point of frosting? To add the sweet touch to a cake or cupcake?

Buttercream Truffles came out of the need to use up extra frosting. Now they are the perfect treat to make anytime!

If you love frosting as much as I do, then you are going to LOVE these truffles. See, the idea came one day when I had made a cake, and as much frosting as you can put on a cake, sometimes there is frosting left in the bowl. I can’t help it, it’s hard to judge how much I will need. Some cakes require more (especially if making a layer cake and putting frosting between the layers).

So….here I am with a bowl of leftover frosting. I can’t decide what to use it for at that moment, so I covered it with plastic wrap and put it in the refrigerator.

Buttercream Truffles came out of the need to use up extra frosting. Now they are the perfect treat to make anytime!

In typical Aimee fashion, I of course had to go swipe my fingers through it for some taste testing throughout the day. And that’s when it hit me. Frosting when refrigerated sets up pretty firm. Why not roll the frosting into balls and make truffles? 

BEST DECISION EVER (and think of all the flavor possibilities!!!)

Buttercream Truffles came out of the need to use up extra frosting. Now they are the perfect treat to make anytime!

How to make Buttercream Truffles

Whether using leftover frosting or making these buttercream truffles as the recipe is written, you’ll want to refrigerate the frosting for it to set up firm (takes about an hour). But, you can also let it set overnight if you don’t have “time” to make truffles!

Once chilled, use a 1 Tbsp scoop to drop truffles onto a parchment paper lined baking sheet. FREEZE truffles for about 30 minutes. The freezing helps them firm up so they don’t “melt” when you dip them in the chocolate.

Use finger tips to shape frozen truffles into a ball. Then use a toothpick to dip truffle into melted chocolate. Again, USE GOOD CHOCOLATE. I love the bags of Ghirardelli Melting Wafers. Not only do they melt smooth, but they taste delicious too. Be sure to add your sprinkles immediately, before the chocolate hardens.

Store truffles in airtight container in refrigerator for up to a week. Or freeze for longer storage!

Give my chocolate buttercream frosting a try as the perfect filling for truffles!

 

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Yield: 42 truffles

Buttercream Truffles

Prep Time 30 minutes
Chill Time 1 hour 30 minutes
Total Time 2 hours

Buttercream Truffles came out of the need to use up extra frosting. Now they are the perfect treat to make anytime!

Ingredients

  • ¾ cup unsalted butter, softened
  • 2 tsp pure vanilla extract
  • 4 cups powdered sugar
  • 2-3 Tbsp milk
  • 12oz Ghiraradelli dark chocolate melting wafers, melted
  • Sprinkles, for garnish

Instructions

  1. In a large mixing bowl, beat butter, vanilla and powdered sugar until smooth. Add in milk and beat an additional 2-3 minutes until fluffy. Cover and refrigerate for about an hour (or more!).
  2. Scoop 1 Tbsp balls onto a parchment paper lined baking sheet. Freeze balls for about 30 minutes.
  3. Once firm, remove balls from freezer, and use your fingertips to shape smooth.
  4. Melt chocolate wafers according to package directions. Using a toothpick, dip each truffle into the melted chocolate, tapping on the side of the bowl to remove the excess. Drop onto parchment paper and add sprinkles immediately. Repeat for remaining truffles.

Nutrition Information:

Yield:

42

Serving Size:

1 truffle

Amount Per Serving: Calories: 120 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 10mg Sodium: 7mg Carbohydrates: 16g Fiber: 1g Sugar: 14g Protein: 1g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice

Buttercream Truffles came out of the need to use up extra frosting. Now they are the perfect treat to make anytime!

Recipe originally published October 17, 2016

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on March 4, 2019

Comments & Reviews

    1. Yes! Just be aware that sometimes as it comes to room temperature the chocolate may crack (but still tastes amazing)

  1. These blow away the truffles sold in the Chicago confectionery company. Beating the buttercream well eliminates any sugary graininess. I added a teaspoon of lemon extract to balance the sweetness. Make these soon!

  2. Sooo happy I saw this on IG. I have leftover chocolate buttercream and a huge amount of green, vanilla flavored buttercream.
    I thought maybe making cake pops, but it sounds so sad to destroy a cake just for that.
    This is the perfect way to use them. ☺

  3. I had leftover Peanut Butter icing from a reese cake order I had, and stumbled across this! Let’s just say, best idea ever! I usually throw out any remaining icing if I dont have an immediate use for it. Now I can make these that everyone drools over! It’s almost like a buckeye with the peanut butter icing but better!

  4. I’m working on my annual Christmas truffles. Like you said, the flavors are only limited by you imagination. I tend to make mine like mixed drinks (using real alcohol, of course). Some of the “drinks” I’ve made are pina colada, old fashion, Bordeaux and chocolate, egg nog with rum, and this year my new try is going to be tequila sunrise. I think in total I might have 35 to 50 flavor possibilities and I keep adding to them.

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