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.

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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


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.


  • 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*


  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.


  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


  1. Amy @ Thoroughly Nourished Life says:

    Sally! Frosting as a candy? Why, why, why does Australia not include these in their chocolate boxes?! 
    Well I guess they don’t need to now, because I am going to be making all the vanilla buttercreams, only better because they are SBA Funfetti Buttercreams! We are massive sweet tooths in my family so we are going to make short work of those 60 candies!
    I love your cute little video too! Nice wrist candy 🙂 
    I cannot wait to make these!

    1. Maybe you can start a new wave of buttercream candies down under. I KNOW they’ll be a huge hit!

  2. Funfetti is the best! Even better when there’s chocolate involved. Love your pictures, as always! 

  3. That video is pretty cute. How did they take your hand out of all the parts where you’re dipping and whatnot? Technology ROCKS.
    So do buttercreams. You have totally brightened my day, and I don’t diet. So there you go! 🙂

    1. The magic of video editing software!

  4. I’m with you, those are the best in a box of chocolates (along with the fruit creams, of course…but spare me the nuts, ugh 😉 ). Yours are so cute and I’m sure even MORE delicious!

    1. I can’t get enough of the raspberry creams.

  5. These candies look adorable! I’m really impressed by how you got them to all be so uniform and evenly coated.

    I also love the idea of having frosting as candy. It seems a bit more acceptable than just eating frosting with a spoon. 🙂

    1. I like your take on it. DEF more acceptable when it’s coated in chocolate.

  6. Ashley @ Fit Mitten Kitchen says:

    These look like SO much fun. I just love the process of creating treats like this. 😀 And that video is MAGICAL!!! Oh em gee please make more. That was so lovely <3

  7. Ahhh. I’d love to meet you in person and have you sign my book! But alas, school has started and I just put my baby on the bus. Yes, those are real tears coming down. It’s hard! Oh well. I should make these for her first after school snack ever. Funfetti makes it all better….right?

    1. Funfetti makes anything (ANYthing!) better. I’m sure it will get easier for you. I can’t imagine the mess I’ll be when that day comes for me!

  8. Natasha of natashaskitchen.con says:

    These are awesome!  I think these would be dangerous in my house!

  9. So much fun!!!! Thank you for the recipe. Your photos are wonderful!

  10. 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.

  11. Aaaand now I know what I’m giving all my friends for Christmas! Red, green and white sprinkle chocolate buttercreams (I love sprinkles too, but I also like things to be themed).

    Also, I LOVE those dipping tools. I bought them when you linked to them for your M&M truffles, and now I can’t stop using them! 

    I hope you had a fantastic Labor Day! I was up on the Finger Lakes with my boyfriend and his family. I made your cinnamon chip scones for breakfast one morning (they came out more like coffee cakes, but they were a hit regardless), and (in addition to a dinner of salad, bread and cheese, bourbon chicken and risotto), your dark chocolate raspberry cheesecake bars (also a hit). 

    1. Aren’t the dipping tools AMAZING? I use them all the time. The Finger Lakes are on my travel bucket list. I bet it was incredible. GREAT recipes you chose.

  12. Naomi @Carrot Cake Kitchen says:

    these look amazing! I think I’ll try them with dark chocolate! I can’t wait for your cookbook to come out!

  13. AHH! These are so YOU! This just makes my heart all kinds of happy (hello, sprinkles!). I swear if you coat anything in colorful speckles, it’s an instant mood booster. I’m surprised these weren’t your choice for the cover shot!!! The worst about making larger scaled recipes it only living with two or three people. You can’t even get away with saying you didn’t eat them all!!!

  14. Oh my! These treats look very delicious! I’m definitely going to try them the next chance I get! Maybe replace the rainbow sprinkles with red and green ones for Christmastime! 🙂 

    1. Perfectly festive. I love it.

  15. I have been slowly venturing into the candy making world on my own, making simple truffles or chocolate covered nuts.  I have been deathly afraid to make a Real Candy – the one that has chocolate on the outside and some other delicious goodness inside.  Your directions are very detailed and thorough.  Thank you!  Fanfetti Buttercreams are on this coming week-end. Looking forward to buying Sally’s Candy Addicton

    1. You can absolutely handle these truffles Irina! Practice makes perfect.

  16. Stephanie @ smothered in flour says:

    Carmel filled candies are the way to go in my house hold. I was never a frosting girl so I will have to have a real purpose to eat or else I will have 50 wasted candies since my family not into super sweet treats. This semester I`m in advance decorating and advance baking both intense candy work so I`m just have to make these as practice.

  17. Every year at Christmas I bake goodies for our neighbors, friends and co-workers and it’s a marathon baking session. And these little guys are the perfect type of thing to add to my 2015 line up. I may just have to order the book! 

    1. Ahhh it would be wonderful if you got the book. So much in there to try out!

  18. Okay, you come up with the BEST recipes for my cookie trays at Christmas!  These are definitely going on my trays.  I’m almost scared to get your cookbook.  Haha.  Your video is adorable and after reading the other comments, I learned something new…to flip candy after you dip it and put it on the baking sheet to set.  I have always slid them off and then had to go back and fix….duh me…truly I’m not a dingdong in the kitchen!  I have learned a lot from you – thanks so much!!

    1. No no you’re not a dingdong (totally made me laugh just now)– dipping truffles takes practice! Try these around the holidays with red and green sprinkles (maybe? so cute)!

  19. Shelby @ Go Eat and Repeat says:

    Another beautiful recipe Sally! how could anyone not want to eat these??

  20. Erin @ Miss Scrambled Egg says:

    These are adorable, Sally! They would be perfect for any celebration. 🙂 

  21. Kayle (The Cooking Actress) says:

    yay cookbook, yay adorable video, and yay tasty treats!

  22. These look wonderful and so yummy! I’m so excited for your new book! I can hardly wait! hoping to meet you in Nyc! 

    1. Can’t wait for NYC! Working on finalizing the details for that stop this week.

  23. Kara @ Just A Canary Bird says:

    These look A-M-A-Z-I-N-G!!! It seems like this would be a perfect treat to add to the Christmas candies list! 

  24. 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.

  25. I love Funfetti and these look so Yummy! I can’t wait to try them! 🙂

  26. Hi Sally!
    I just love all your recipies.I wanted to know if your book s available in London,UK?

  27. Oh my goodness….can this not get any better? Icing…rolled in chocolate…with sprinkles? I’m in candy heaven! These look so delectable! Loved the video too, it was really cute!

  28. Lori @ RecipeGirl says:

    What a totally irresistible treat!

  29. The way I look at it is… as long as I workout and run I don’t need to diet. As long as it’s made at home and not eaten out of a box it’s gotta be healthy.. Just ignore the sugar and such. These look ahhhmazing. I’m thinking they may be next on my list.. just made my 3rd batch of chocolate zucchini bread, have dough chilling for tomorrow’s peach blueberry pie, so next week’s snack will be these little gems.  Thanks for all the work you put into your recipes Sally. 

    1. Thanks for a refreshing comment Andrea! Love and agree with it all.

  30. I love love all your recipes, I can’t wait for your new book to arrive in my letterbox. 

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally