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*
- Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- Layer buttercreams between sheets of parchment or wax paper and store in an airtight container in the refrigerator for up to 2 weeks.
- Freezing Instructions: For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator.
- 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!
- 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.
- Tempered Chocolate: I don’t recommend tempering the chocolate for these buttercreams as they taste best when stored in the refrigerator.
- Special Tools: KitchenAid Stand Mixer | Bakers Chocolate Bars | Double Boiler: this one or this one | Dipping Tools | Silpat Baking Mat | Baking Sheet | Sprinkles
Keywords: sprinkle buttercreams, buttercream candies