These Buttercream Truffles taste like a birthday party in your mouth – just without the cake! Balls of creamy frosting enrobed in dark chocolate and covered with rainbow sprinkles!
I am a big fan of easy, crowd-pleasing desserts that take minimal effort yet look like a million bucks… and this is one of those recipes!
With Easter coming up, and any (and every!) occasion thereafter, these truffles would be perfect for Easter baskets, get-togethers, birthday parties, and holiday cookie trays. They’re just festive, fun, and a cinch to make. Plus, you could easily enlist the kids to help since their little hands would be perfect to help roll the sticky frosting balls.
Or maybe not, because I have never baked with kids and maybe it’s actually horrible to bake with children? Unclear.
But what I DO know is that if you love frosting, these Buttercream Truffles are a must make. They taste just like birthday cake without the cake part. While I am a wholehearted cake lover (it’s probably my favorite dessert – yes, of all desserts!) and not the biggest frosting fan, I even enjoyed these. But fair warning: they are quite sweet. But then again, did you really need a disclaimer that these were sweet? I mean, they are balls of literal frosting. 🙂
Buttercream Frosting Truffles
These Buttercream Truffles start with, you guessed it, buttercream frosting! Very, very similar to one we’d use to frost a cake except with a touch more confectioners’ sugar than normal so they’re a little bit stiffer which makes for a better truffle. Your basic ingredients are: unsalted butter (the base of any and all self-respecting buttercream), vanilla extract (for flavor, but see my notes below for flavor options!), a pinch of salt (to help balance the sweetness), confectioners’ sugar (for stability and sweetness), and heavy whipping cream or milk (to help thin out the frosting and provide creaminess). We’ll whip this together until it is stiff yet creamy and fluffy, then chill it. Once chilled, we’ll roll it into balls and freeze the balls until firm. Then, we’ll dip it into chocolate! I used dark chocolate to help offset some of that sweetness, but milk would be fabulous, too.
Flavor Add-Ins
While these Buttercream Truffles are amazing as-is with the classic flavors of traditional American buttercream, think outside the box! You could add…
- Other extracts, such as orange, lemon, coconut, or mint
- Citrus zests such as orange, lemon, or lime
- Pulverized freeze-dried fruit powder (like freeze-dried strawberries or raspberries)
- Finely shredded coconut or finely chopped nuts
- Miniature chocolate chips
- Or, mix the rainbow sprinkles into the frosting!
Creamy, ultra sweet, super fun and tasty, these Buttercream Truffles taste like a birthday party in your mouth!
Buttercream Truffles
Ingredients
- 3/4 cup (1 & 1/2 sticks) unsalted butter, softened to room temperature
- 1 Tbsp vanilla extract
- Pinch salt
- 4 cups confectioners' sugar
- 4 Tbsp heavy whipping cream or whole milk
- 2 pkg dark chocolate candy coating/melting wafers such as Ghirardelli
- Rainbow sprinkles, for garnish
Instructions
- Line a rimmed baking sheet with parchment paper or foil; set aside.
- In the bowl of a stand mixer, cream together the butter and vanilla extract (or any other extract if using) and beat with the paddle attachment until creamy and smooth, about 1 minute. Add in 2 cups of the confectioners' sugar, the pinch of salt and 2 Tbsp of the heavy cream and mix on low speed until fluffy. Scrape down the bottom and sides of the bowl and add in the remaining 2 cups confectioners' sugar and 2 Tbsp heavy whipping cream and mix until stiff yet creamy and fluffy. Refrigerate for 1 hour to chill.
- Using a Tablespoon-size cookie dough scoop, scoop out Tablespoon-size balls of frosting and place onto the lined baking sheet. Freeze for at least 30 minutes or until solid and firm. Once firm, melt the dark chocolate candy coating according to package directions, or until smooth.
- Place a frosting truffle into the melted dark chocolate and toss to coat with a fork. Allow excess to drip off of the fork and return the coated truffle to the lined baking sheet; immediately top with sprinkles. Repeat with remaining truffles. Allow chocolate coating to set (should set very fast since the truffles are cold) before packaging or serving. Can be stored in the fridge about 1 week or freezer about 1 month.
Notes
You’re going to love these super sweet and creamy truffles!
Have a super sweet day!
xo, Hayley
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