Funfetti Buttercreams

Creamy chocolate candies overloaded with sprinkles. So you know they’re awesome.

funfetti buttercreams

Remember these adorable pink and green candy sugar cookies? Well, I made yet another recipe to celebrate Sally’s Candy Addiction’s big release. The book will be here in only a few short weeks! The launch seemed a lifetime away when I finished the manuscript back in March. Oh my gosh, remember that day?? I’m a mess of emotions thinking back on it! And even more of a mess thinking about you holding it and (ahh) making recipes from it.

So many feels. Get it together, lady!

funfetti buttercreams on a blue plate

Anyway. Let me put a little pep in your step because I know the day back to life/school/real life after a long holiday weekend is such a drag. And does this mean summer is over? The unofficial official end of summer? Could today be any more depressing? Can I ask you any more questions?*

To get you goin’ today AND to celebrate the cookbook’s release, I made rainbow filled, buttery, creamy chocolates. Today’s funfetti buttercreams are not a recipe in the book. Rather, these chocolate candies are a colorful spin off of page 54 (oooo and 57). Check them out when you get your copy. Buttercreams rule.

Vanilla buttercreams were always my first choice pick in the chocolate box. Never even let my sisters have a chance. I mean, they’re essentially chocolate covered buttercream so what child can resist? Not sure if you read that just now. CHOCOLATE COVERED BUTTERCREAM. Frosting. Covered in chocolate. My teeth hurt.

The frosting-like filling inside is a shortcut version. Usually these chocolates are filled with fondant, but I prefer a shortcut. The buttercream filling inside these chocolates is thick, so it’s not really meant for spreading on a cake. I make it thick so the candies are easy to roll and dip. Though still a little sticky, the buttercream mixture is easy to work with.

Look at all the rainbow speckles!

shaped funfetti buttercream mixture on a silpat baking mat

Chilling is critical in this recipe. After you prepare the filling, it has to sit in the refrigerator until it’s workable. Much too sticky to roll into balls right after mixing– just like most cookie doughs.

Buttercream Candy Tips

I have two tips for you to create the bestest funfetti buttercreams ever.

First, you can cover the funfetti buttercreams in any kind of chocolate you like– white, milk, semi-sweet, bittersweet. Use your fave. I always choose dark semi-sweet chocolate because the filling itself is quite sweet. White or milk would make the chocolates super sweet, so keep that in mind. Make sure you use pure chocolate, not chocolate chips. Chocolate chips are not ideal for coating. I use Ghirardelli or Bakers; both brands of chocolate are sold in bars in the baking aisle.

Second, if I haven’t drilled it in your head by now– use a dipping tool for dipping! A dipping tool helps create the most attractive truffles. And we all know that pretty food tastes better. Or something like that. Please please please buy these dipping tools. You’ll use them all the time for Sally’s Candy Addiction recipes too.

Ok, one more piece of advice. Please please please have a purpose for making these. Or else you’ll be left with 60 chocolate covered frostings all to yourself that taunt you every time you open the fridge. It’s terrifying.

funfetti buttercreams

So have I brightened up your Tuesday? Or just ruined your diet?

funfetti buttercreams with a bite taken out of one showing the inside

Worth it.

Print
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funfetti buttercreams with a bite taken out of one showing the inside

Funfetti Buttercreams

  • Author: Sally
  • Prep Time: 1 hour
  • Cook Time: 0 minutes
  • Total Time: 2 hours
  • Yield: 60 candies
  • Category: Candy
  • Method: No Bake
  • Cuisine: American

Description

Here’s exactly how to make creamy chocolate candies overloaded with sprinkles. This recipe makes a lot so it’s great for bake-sales, parties, gift-giving, and freezing– see step 7.


Ingredients

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 4 cups (480g) confectioners’ sugar
  • 3 Tablespoons (44ml) heavy cream
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup rainbow sprinkles, plus more for decorating*
  • 20 ounces (567g) semi-sweet chocolate, coarsely chopped*

Instructions

  1. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  2. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed in a large bowl until creamy, about 2 minutes. Add the confectioners’ sugar and beat on low for 1 minute. Add the cream, vanilla and almond extracts, then beat on high for 3 minutes or until completely smooth and creamy. On low speed, beat in the sprinkles until just combined. The mixture will be very sticky. Cover the bowl tightly with aluminum foil or plastic wrap and chill in the refrigerator for at least 1 hour and up to 1 day. Chilling for the short period of time makes forming the buttercream filling a little easier.
  3. Once chilled, remove the mixture from the refrigerator. Scoop 1 teaspoon of the buttercream mixture and roll into a ball. Slightly flatten the ball with your hands and place on the prepared baking sheet. Repeat with remaining buttercream mixture. As you are rolling, if you find the mixture is becoming too soft to handle, chill in the refrigerator for 15 minutes. Alternatively, you can powder your hands with confectioners’ sugar, which will help prevent the buttercream from sticking to your hands.
  4. Chill the buttercreams in the refrigerator for at least 1 hour and up to 1 day. During the last few minutes of the chilling time, begin melting the chocolate. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping.
  5. Remove buttercreams from the refrigerator and dip completely into the chocolate using a dipping tool. I like to use a spoon or fork in addition to this dipping tool to help coat the buttercream when it is submerged in the chocolate. When lifting the buttercream out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off.
  6. Place buttercreams back onto the baking sheet after you dip each one. Decorate the tops with additional sprinkles, if desired. Refrigerate buttercreams for 15 minutes or until chocolate has completely set before serving.
  7. Layer buttercreams between sheets of parchment or wax paper and store in an airtight container in the refrigerator for up to 2 weeks.

Notes

  1. Freezing Instructions: For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator.
  2. Sprinkles: Make sure you do not use nonpareil (the little balls) sprinkles; they will bleed in your filling. You can use them to decorate the tops of the candies though. I always use these rainbow sprinkles. And I love using these sprinkles!
  3. Chocolate: I don’t recommend using chocolate chips for the coating. Use pure chocolate. You can use semi-sweet like I do, or you can use milk chocolate, bittersweet, or white chocolate. I always use Ghirardelli or Bakers; both brands of chocolate are sold in bars in the baking aisle.
  4. Tempered Chocolate: I don’t recommend tempering the chocolate for these buttercreams as they taste best when stored in the refrigerator.
  5. Special Tools: KitchenAid Stand Mixer | Bakers Chocolate Bars | Double Boiler: this one or this oneDipping Tools | Silpat Baking Mat | Baking SheetSprinkles

Keywords: sprinkle buttercreams, buttercream candies

18 Comments

  1. Margie Pfister says:

    Hi Sally–How do you get the swirls on top of your chocolates? Do you use a toothpick or something else? To me they look so professional with the swirls on top. I follow your website while I’m at work and I wasn’t able to view the video because our IT people disallow videos and any kind of social media here at work. I’ll be anxiously awaiting your reply. Margie

    1. Margie– it’s from the spiral dipping tool I use. When I flip the truffle over onto the baking sheet after it’s been dipped, it leaves a little swirl look.

  2. Can the almond extract be considered optional in this recipe? And if not, can it be substituted for orange or mint for a flavor twist?

    1. You can leave it out– or you can sub with your favorite extract of course.

  3. Sally,

    Have you ever tried putting these into shaped candy molds? I was thinking of trying them in heart shaped chocolate molds by adding some melted chocolate and then pressing them into the molds and adding more chocolate on top. Or would it be easier to press them into the molds, let them set and then pop them out and dip in the chocolate? Any suggestions?

    Thanks,

    Jill

    1. Hi Jill! I have not. But what a fun and festive idea– and I’m sure it wouldn’t be an issue. I wish I knew which way would be best. Can you test it out by doing 1 heart each way and chilling? Then figure out which worked best. If you do it, let me know how it goes!

      1. Hi Sally! Just wanted to report back that I tried your buttercreams today and tried putting them straight into the heart molds and freezing for 30 mins. It worked okay, some broke apart so maybe freezing longer would’ve been better. I decided to roll the rest into balls since it was faster and I was making red velvet Oreo truffles with the new limited edition flavor! The buttercreams and truffles are both so yummy!!! Love all your ideas 🙂

  4. Hi Sally-  

    When I make these candies (or any candy that is dipped), I am always left with a decent amount of the melted chocolate.  What do you do with the excess?  Is there a way to preserve it and melt it later for a future recipe?  Or can you double dip the candies?  I hate wasting food!

    Thanks for all your help!

    1. You can DOUBLE dip if you’d like! Of course! For extra chocolate goodness- to do that, just let the first layer of chocolate set completely. Then dip again. Next time you can use less chocolate. Re-melting already melted chocolate isn’t ideal. You can, however, re-temper chocolate that you’ve tempered.

  5. Would it be okay to halve the recipe? I love to share my homemade treats with friends and family, but even with that I’d end up with way too many, I’m dying to try this and I don’t think I have that much powdered sugar in the house! Unless you think smaller proportions would make the filling difficult to mix or something, I’ll plan on starting out with a smaller batch 🙂

    1. Halving this recipe is no problem!

  6. Could these buttercreams be made with any kind of frosting? I have pink-tinted vanilla buttercream in the freezer, along with lemon frosting (which would probably be better dipped in white chocolate?) and some of your chai spice buttercream (that stuff is amazing, by the way!). These candies look so fun, and can be used for so many different things! I think tinting the frosting numerous different colors and then everyone gets a surprise when they bite into it and discover different colors of frosting. Or for a baby shower, you could do pink or blue frosting. Love these 🙂 SO cute, really.

    1. They certainly can be made with any flavor – however I make this filling thicker than a buttercream that I would use to frost a cake! If you can roll your leftover frosting into balls, you can certainly try it!

  7. Jacqui Kniffen says:

    I don’t understand what I did wrong with the recipe. No matter how long their in the refrigerator or freezer, when I try to roll the dough into balls, it all falls apart. No amount of powdered sugar is helping either.

    1. Do they feel too dry? If so add an extra teaspoon of the heavy cream until they come together.

      1. Jacqui Kniffen says:

        Too sticky almost. I can’t get them to hold their shape when I’m trying to roll them into balls. I wonder if the butter was too soft when I started mixing?

  8. Hi Sally,
    I would like to make strawberry buttercreams for my daughter’s teacher for Valentine’s Day. I know that freeze dried strawberries are used to make strawberry frosting. Could you use the freeze dried strawberries to make strawberry buttercream candies?

    1. Hi Gwen, Yes! I have a recipe for strawberry buttercream candies in my cookbook, Sally’s Candy Addiction, and I use freeze dried strawberries to make them.

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