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!


  • 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


  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:



Serving Size:

1 truffle

Amount Per Serving: Calories: 120Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 7mgCarbohydrates: 16gFiber: 1gSugar: 14gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice

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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

**This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy for more info**

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. Oh absolutely! I’ve done peppermint, rum (with a pinch of nutmeg…tastes like eggnog), lemon, and almond extract!

  1. As an aside, your manicure is really pretty. I love to see pretty fingernails in pictures where women hold things. Too many times you come across chipped nail polish and wonder where it went… into the recipe? Gross. 😉 Anyway, nice recipe and I may try it this Christmas.

  2. Is there an ingredient left out? Milk maybe? Frosting has more than powdered sugar and butter. Or maybe the directions are incorrect? Combining the butter and powdered sugar just yielded a powder and not a creamy mixture. Perhaps it should read add powdered sugar to creamed butter a little at a time? This recipe did not work for me.

  3. Hi Aimee,
    This recipe looks very delicious and easy to follow. You made it like an artist. I will try it soon. Thank for share it here!

  4. These look great! Do you think I could use a chocolate buttercream frosting inside? I always loved the See’s Chocolate Buttercream Truffles but I’ve shied away from buying them after we started eating less processed foods. siiiiigh I do miss those…. 🙂

    I know these would be lovely for Christmas gifts

  5. I’m a big frosting fan.  I eat it by the spoon full.  This looks yummy!  I’ll have to give it a try!

    1. Hi if I leave these in the freezer over night will they bread get hard or should I leave them in the fridge ?

  6. These sound amazing!!! I will have to make them next time I have leftover buttercream!! Yum!

  7. What a great idea! Thanks so much for sharing! These would be awesome gifts during the holidays for friends, neighbors, just anyone. 🙂 I agree about using Ghiradelli chocolate.


  8. Always in the mood for truffles and sweet buttercream frosting! Also, I agree that those Ghirardelli Melting Wafers are the best!

  9. Extra frosting doesn’t usually last long enough around me to be able to make it into truffles.  Guess a whole new batch of frosting will have to be made to do these fun truffles!  And people who think frosting is too sweet are crazy!  I’m with you on the love of frosting and all things sweet!!!!

    1. I’m not really sure what I meant by “extra frosting.” How that happened was a Christmas miracle 🙂

  10. Oh dear, I would get myself into a lot of trouble with these in the house. You can’t go wrong with buttercream dipped in chocolate!

  11. Love the all the flavor combinations you could make with these! Perfect for the upcoming holidays!

  12. I LOVE LOVE LOVE frosting – at least before I went on my sugar-fast I did – now I only dream of it – as soon as I’m off it, I so have to try these Buttercream truffles!

  13. You can never have too many truffle recipes and these buttercream truffles look amazing! I can definitely see myself making these often over the next few months, especially during the holiday season.

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