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Chocolate coated Buttercream candies on a counter top, and one is showing the buttercream filling in the middle.

Buttercream Candies

These Buttercream Candies are soft, sweet, and totally melt-in-your-mouth delicious. The filling is smooth and like a thick buttercream frosting dipped in a rich chocolate shell. You'll love making your own homemade candies, with no fancy tools required, for all the holidays!
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Course: Dessert
Cuisine: American
Keyword: buttercream candies, Buttercream Frosting, Candies, candy, chocolate candies, homemade chocolates
Prep Time: 30 minutes
Chilling Time: 2 hours
Total Time: 2 hours 30 minutes

Ingredients

For Buttercream Filling:

  • 1/2 cup unsalted butter (room temperature)
  • 4 cups powdered sugar
  • 3 TBS heavy cream
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 pinch salt

For Dipping:

  • 16 oz chocolate bars
  • 1 tsp vegetable oil

Instructions

For Buttercream Filling:

  • Beat the butter in the bowl of a stand mixer for a couple of minutes until it is creamy. 1/2 cup unsalted butter
  • Add in the powdered sugar, 1/2 cup at a time. Beat until totally combined. 4 cups powdered sugar
  • Add in the cream, vanilla extract, almond extract and salt and mix until combined. Mix on high for about 3 minutes until creamy. 3 TBS heavy cream, 2 tsp vanilla extract, 1/2 tsp almond extract, 1 pinch salt
  • Cover the bowl with plastic wrap and place it in the fridge to chill for at least 1 hour (up to 3 days).
  • Scoop the buttercream filling into 1 Tablespoon sized portions and roll them into smooth balls.
  • Place each onto a parchment paper lined cookie sheet. Place the pan back in the fridge to chill for another hour.

For Dipping:

  • Chop the chocolate into small pieces. 16 oz chocolate bars
  • Add the chocolate and vegetable oil to the top of a double boiler with 1 inch of water in the bottom. Heat on medium low on the stove top, stirring regularly until the chocolate is melted and smooth. 1 tsp vegetable oil
  • Drop one buttercream at a time into the melted chocolate, covering completely in chocolate with a spoon if needed.
  • Using a fork lift the candy out of the chocolate. Tap the fork on the side of the bowl to help the excess chocolate drip back into the bowl.
  • Use a toothpick or another fork to slide the buttercream candy back onto the baking sheet.
  • Top with sprinkles, or let chocolates set for about 20 minutes and drizzle tops with additional melted chocolate if desired.
  • Place pan in the fridge for chill for 30 minutes, or until chocolate is set, then enjoy.
  • Store in the fridge in an airtight container for up to 2 weeks.