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5 from 4 votes

Buttercream Candies

Buttercream Candies are treats with a soft and creamy buttercream filling dipped and covered in melted chocolate.
Prep Time30 mins
Chill2 hrs 30 mins
Total Time3 hrs
Course: Dessert, Snack
Cuisine: American
Keyword: Buttercream Candies
Servings: 26 candies
Calories: 134kcal
Author: Amanda Rettke--iambaker.net


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


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.


  • 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.


Calories: 134kcal