Buttercream Truffles

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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89 Responses
  1. MamaRae85

    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!

  2. katy

    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!

  3. Christine

    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 🙂

  4. Victoria

    I made these this week, and I put them in the freezer like you said. After I dipped them, some of them cracked or the buttercream was oozing out of the chocolate coating. Do you have any suggestions to solve this? I used your recipe for the frosting and it was awesome! Thanks!

    1. shelly

      Well that’s weird! I didn’t have any of mine crack..but I HAVE had truffles crack when I have made Oreo truffles before. I always thought it might be because they were too cold and the coldness cracked the chocolate. The only suggestion I would have is let the truffles sit out for 5 minutes or so before dipping them, long enough to take the outer chill off, but not long enough for them to get room temperature. Did you use the candy melts to dip?

  5. Oh, holy cow!! I read this post a few days ago, and this morning, I suddenly realized that I have a bowl of leftover buttercream (lemon flavored) from the kids’ cookie-fest last week. You are a genius!! I would never have dreamed of doing this on my own, but they rock!! Thank you so much! I can’t wait for everyone else to taste them in a couple of days. 🙂

  6. Beyond FABULOUS!!!!! I have 2 cups of buttercream and a block of chocolate almond bark….WHY HAVE I NEVER THOUGHT OF THIS BEFORE?!?!?!?!?

    And i love the idea of delivering a bowl of frosting because it’s Christmas – hilarious!!

  7. I’m always trying to freeze my frosting and then always end up eating it out of the freezer. (It’s SO GOOD.)

    This is a genius move. I love regifting when it involves covering butter and sugar in chocolate.

  8. Sara

    I think you and I must be kindred spirits. In my baking frenzy today I came to a screeching halt with the thought of Buttercream Truffles. Yes, I think I’ll just have to add these to my last-minute to-make list. 🙂

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Shelly 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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