Buttercream Candies

filed under: Candy · Dessert · Food + Drink on December 26, 2020

Buttercream Candies are treats with a soft and creamy buttercream filling dipped and covered in melted chocolate. If you love chocolate-covered treats, try my Chocolate Covered Cherries!

Buttercream Candies

When it comes to homemade candies, the holidays are a popular time to get some made. But, there is no need to wait until the holidays to make these buttercream candies that are drenched in chocolate. In fact, they are a perfect, bite-sized treat that can satisfy a sweet tooth all year round!

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One Buttercream Candy Bit Into

Chocolate Covered Buttercream Candy

With just a few ingredients, you can get these candies made and ready to enjoy!

Room Temperature Ingredients: Using room temperature butter will help you get the best results when making these candies. Butter is at room temperature at 65°F. Don’t put it in the microwave to soften it; simply cut it up into small pieces and let it sit out if you forgot to take it out of the refrigerator.

Chocolate: Look for baking chocolate to use as the coating on these candies. I prefer semi-sweet chocolate for just enough sweetness. Stay away from chocolate chips; they don’t melt and coat as well.

Buttercream Candy on a Plate from Overhead

Buttercream Filling

The first step in making these buttercream candies is to make the filling. It does have to chill a couple of times, so keep that in mind. In fact, these treats are perfect to prepare ahead of time since the filling can be kept in the refrigerator overnight.

To make the filling, beat the room temperature butter. Next, add the confectioners’ sugar, creaming the butter and sugar together. Again, it is so important to use room temperature butter. If the butter is too cold, the emulsion might break causing a separated buttercream.

After creaming the butter and sugar, mix in the milk, vanilla extract, almond extract, and pinch of salt. Cover the bowl with plastic wrap and let it chill in the refrigerator for at least an hour, up to overnight.

When ready, line a baking sheet with parchment paper and remove the buttercream filling from the refrigerator. Form the filling into 1-tablespoon balls. If the filling is too sticky to work with, add some confectioners’ sugar to your hands. Set the rolled buttercream onto the lined baking sheet and let them chill in the refrigerator for another hour, up to overnight.

Dipping Buttercream Candy into Chocolate

Chocolate Coating

After the balls of buttercream have chilled in the refrigerator, they will be ready to be coated in the melted chocolate. There are a couple of ways you can melt chocolate. You can melt it in the microwave or use the double boiler method.

Melting Chocolate in the Microwave

To melt the chocolate in the microwave, add the chopped chocolate and oil into a microwave-safe bowl. Heat the chocolate in 20-second increments, stirring after every 20 seconds, until melted. Once melted and smooth, let the chocolate sit for about 5 minutes before dipping the buttercream.

Double Boiler Method for Melting Chocolate

Using the double boiler method helps ensure that the chocolate is not burned and the gently melted chocolate will be smooth and shiny. And, you don’t need any fancy kitchen gadgets to use this method. 

To melt the chocolate, fill a pot about halfway full of water. Bring it to a simmer over low heat. Find a heat-safe bowl (glass or stainless steel) that can be set into the pot. Make sure the bottom of the pot is not touching the water. The steam is what will melt the chocolate.

Add the chocolate and oil to the heat-safe bowl. With the heat on low, use a rubber spatula to stir the chocolate until it is melted and smooth. Again, once melted, let the chocolate cool for a few minutes before dipping the buttercream into it.

Sprinkles on Buttercream Candy

How to Make Buttercream Candies

The final step in making these candies is to get the buttercream coated in the melted chocolate. To do this, coat each ball of buttercream with chocolate one at a time. Gently drop the buttercream into the melted chocolate. Make sure the buttercream is completely coated in chocolate.

With a fork, carefully lift the coated buttercream out of the chocolate. Use a toothpick or another fork to slide the candy back onto the parchment-lined baking sheet. Once they are all coated, drizzle any extra chocolate over the candies. Place the buttercream candies in the refrigerator for about half an hour, or until the chocolate has set.

Store the candies in an airtight container in the refrigerator for up to 2 weeks. Freeze them for up to 3 months. If freezing the candies, be sure to label and date the freezer-safe container. When ready to eat, let them thaw in the refrigerator.

Buttercream Candy on a Plate with One Cut Open

Looking for More Sweet Treats?

Hot Chocolate Bombs

Original Fantasy Fudge

Homemade Marshmallows

Candied Pecans

5 from 2 votes
Buttercream Candies
Prep Time
30 mins
Chill
2 hrs 30 mins
Total Time
3 hrs
 

Buttercream Candies are treats with a soft and creamy buttercream filling dipped and covered in melted chocolate.

Course: Dessert, Snack
Cuisine: American
Keyword: Buttercream Candies
Servings: 26 candies
Calories: 134 kcal
Author: Amanda Rettke--iambaker.net
Ingredients
Buttercream Filling
  • ½ cup (1 stick or 113g) unsalted butter, room temperature
  • 4 cups (500g) confectioners' sugar
  • 3 tablespoons milk
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 1 pinch kosher salt
Chocolate Coating
  • 4 bars (4 ounces each) semi-sweet baking chocolate bars, chopped
  • 1 teaspoon vegetable oil
Instructions
Buttercream Filling
  1. In the bowl of a stand mixer with a paddle attachment (or in a large bowl using a handheld mixer), beat the butter until creamy (about 2 minutes).

  2. Add the confectioners' sugar. Beat on low for about a minute. Add the milk, vanilla, almond extract, and pinch of salt. Beat on high until smooth and creamy (about 3 minutes).

  3. Cover the bowl with plastic wrap and place the buttercream mixture in the refrigerator to chill for one hour, up to 24 hours.

  4. When ready, line a baking sheet with parchment paper and remove the chilled buttercream from the refrigerator.

  5. Scoop out the buttercream with a one tablespoon scoop and roll it into a ball. Place it on the parchment-lined baking sheet. Repeat with the remaining buttercream. (If the mixture gets too sticky, add some confectioners' sugar to your hands.)

  6. Place the balls of buttercream in the refrigerator to chill for another hour, up to 24 hours.

Chocolate Coating
  1. In the last few minutes of chilling the buttercream balls, melt the chocolate. Add the chocolate pieces and oil to a microwave-safe bowl. Heat in 20-second increments, stirring after every 20 seconds, until the chocolate is melted and creamy. Let it sit for about 5 minutes to cool before dipping the buttercream balls.

Assembly
  1. Remove the buttercream balls from the refrigerator. Working one at a time, gently drop the balls into the melted chocolate, making sure they are completely covered in chocolate.

  2. Using a fork, lift out the chocolate-covered buttercream. Use a toothpick or another fork to slide the buttercream candy onto the parchment-lined baking sheet.

  3. Drizzle the remaining chocolate over the candies. Place in the refrigerator for about 30 minutes, or until the chocolate has set.

  4. Store candies in the refrigerator in an airtight container for up to 2 weeks.

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Comments

  • Connie T says:

    Wanted to make these but I don’t have any almond extract…. what would be a good substitute? Could a citrus extract (orange or lemon) for example?

    • Amanda Rettke says:

      Yes, you can use any extracts you would like!

  • Hari Krishnan.G says:

    Good yummy recipe

  • Elizabeth Wilkens says:

    Hi there it look so yummy, I am goint to do it. My husband just love annything with chocolate. Thank you so mutch for sharing with us.

  • Odessa Jan says:

    Can I use any flavored gelatin in this recipe for many different flavors like strawberry or peach ?

  • william beckham says:

    I made the buttercream, turned out great, G-kids loved them. If I can make them any one can!! been more fun with a Red head with blue eyes helping!! My Aunt made Stuff like this when I was a kid, She had red hair, loved her,

  • Maryn says:

    Been a fan for years! Guess I really don’t understand what ‘baking chocolate’ is?? If not chocolate chips, is it a plain, chocolate, candy bar? Is it ‘almond bark’? Thanks in advance for the clarification:-)

  • Sabrina says:

    Is the milk necessary? Or can I add water?

    These look delicious just can’t use milk.

    • Elizabeth Keeney says:

      Hi, Sabrina! I work with iambaker and am happy to help with questions. I would not recommend using water. If there is a milk alternative you can use, that would be best. I hope this helps, and have a wonderful day!

  • Mira says:

    If I wanted to make the center Chocolate how would you change the recipe?

    • Elizabeth Keeney says:

      Hi, Mira! I work with iambaker and am happy to help with questions. You could try the candies with our chocolate buttercream recipe as the filling (since the recipe is similar to the buttercream filling). However, we have not tried that, so let us know how they turn out! Have a wonderful day!

  • Laurie Hansen says:

    I been making these for 20 years but I put a half of a cream cheese in mine , and add different kinds of extract , also I have put a cherry in the middle and rap the butter cream around it ,

  • Baz says:

    Look so good,
    Can someone tell me how many carbs are in these.

    Thank you

  • Martha Birch says:

    Great recipes going to make some of this candy