Buttercream Candies
Buttercream Candies are treats with a soft and creamy buttercream filling dipped and covered in melted chocolate.
Servings: 26 candies
Calories: 134kcal
Ingredients
Buttercream Filling
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 4 cups (500 g) confectioners' sugar
- 3 tablespoons whole milk, room temperature
- 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
- 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).
- 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).
- Cover the bowl with plastic wrap and place the buttercream mixture in the refrigerator to chill for one hour, up to 24 hours.
- When ready, line a baking sheet with parchment paper and remove the chilled buttercream from the refrigerator.
- 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.)
- Place the balls of buttercream in the refrigerator to chill for another hour, up to 24 hours.
Chocolate Coating
- 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
- 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.
- 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.
- Drizzle the remaining chocolate over the candies. Place in the refrigerator for about 30 minutes, or until the chocolate has set.
- Store candies in the refrigerator in an airtight container for up to 2 weeks.
Nutrition
Calories: 134kcal