Have some extra buttercream you don’t know what to do with? Here’s your answer: Buttercream Truffles!
Here’s what happened…
I made buttercream.
I had leftover buttercream.
I decided that I needed to remove the buttercream from my house for fear I would do a swan dive into the bowl.
Whatever is a girl to do?
I considered tying a bow on the bowl and taking it over to my neighbors…I mean, it IS Christmas.
And really isn’t a big vat of frosting the gift that keeps on giving?
But just a bowl of frosting, while delicious and functional, would be re-gifting. And while I am not above re-gifting, I try not to make it so obvious.
So, I got a little creative.
I dressed my buttercream up.
NO, I am not talking about cute packaging.
I am literally talking about putting an outfit on my frosting.
A chocolate outfit.
Buttercream Truffles.
You dig?
I had about 2 cups of leftover frosting that I trufflized (that’s SO a word).
Here’s the recipe for Buttercream.
I refrigerated the extra frosting overnight, but I imagine a few hours would be plenty. Just long enough that the frosting gets hard…
When the frosting is completely chilled, roll into teaspoon sized balls. You don’t want to make them too much bigger than teaspoon sized because there’s a lot of sweetness going on here.
Once they’re rolled, place in the freezer for at least 30 minutes.
They need to be very cold because you don’t want the frosting to melt when you dip them in the chocolate.
Next melt 10 oz of chocolate. I used chocolate candy disks. I added about 2 teaspoons of vegetable shortening to the disks to thin the chocolate a bit. You don’t have to, but it helps get a smooth finish.
Dip the frosting balls into the melted chocolate quickly, and tap off the excess chocolate. I use a fork and I tap, tap and then tap some more.
Just know that since the frosting is frozen the chocolate coating will set rather quickly. If you want to decorate the truffles with sprinkles, you need to add them now, so the chocolate doesn’t set.
That’s it. Little bites of dressed up frosting.
Really, is there anything better?
Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?
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This is GENIUS! I have so much buttercream frosting leftover from my recitals it’s ridiculous! I will totally use this and utilize at the next Recital!!! Thank you!
These look too good!
Would the finished truffles need to be refrigerated?
You certainly can, but never have!
we did this with left over peanut butter frosting
Thanks for this great idea… I’m going to use white chocolate to “dress” my chocolate buttercream balls. YUM!
If you would like to take these truffles to another level; after dipping the truffles in melted chocolate, roll them in salted, chopped peanuts. I like Planter’s lightly salted peanuts. I can’t stop eating them, and it’s especially bad because my husband doesn’t like them and they sit in the frig asking to be eaten!!!!!!
Great idea!!
Just made a ghost cake last night and ended up with tons of frosting left over. This is a great idea and I will be using it!
WOW! Do I keep these in the fridge until it’s time to put them on my cookie platters for giving out to everyone?
You don’t have to, but it certainly won’t hurt 🙂
WOW. You had me at buttercream. Buttercream dipped in chocolate is even better.
I can’t believe I just found this! I have half of a mixing bowl of the most delicious icing I’ve ever made, and no plans (or desire. I KNOW!) to make yet another cake. This is the perfect way to use it, and gift others with the deliciousness that is my icing!
Three words….peanut butter buttercream.
OMG, so ridiculously good.
These look so amazing and delicious! You did a great job! This was one of my faves for truffle recipes out there, so I featured it on my site!
http://thelatestfind.blogspot.com/2012/01/sweets-eats-contdchocolate-craze.html
Keep up the good and yummy work! =)
Brilliant!
our family has a tradition of making a candy called “creams” for holiday gettogethers.
it’s straight-up buttercream frosting (butter, powdered sugar, vanilla, and cream), topped with a walnut half and drizzled with UNsweetened baking chocolate – this cuts the sweetness.
it took me 25 years to realize that we were just eating little balls of frosting. delicious balls of frosting.
my point is, try the truffles dipped in (or drizzled with) unsweetened chocolate… so good!
Those sound awesome!!
Oh… my… that sounds amazing! I just happen to have some peanut butter buttercream in the fridge that would be absolutely divine shrouded in a layer of chocolate. I’m going to have to get right on that 🙂