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Buttercream Truffles

These Buttercream Frosting Truffles taste like a birthday party in your mouth - just without the cake! For serious frosting lovers only, these truffles are made with American buttercream for a sinfully sweet and ultra indulgent no-bake treat!
Prep Time1 hr 45 mins
Total Time1 hr 45 mins
Course: Candy, Dessert, No Bake Desserts, No-Bake Treats
Cuisine: American, Dessert
Servings: 24 truffles


  • 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


  • 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.


If using other extracts, add them in when you'd add in the vanilla extract.
If using citrus zests, add them in with the vanilla extract.
If using freeze-dried fruit powder, add them in with the confectioners' sugar.
If using finely shredded coconut, miniature chocolate chips, finely diced nuts or sprinkles, add them in with the last batch of confectioners' sugar.