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Easy Buttercreams Candies are rich, creamy homemade chocolates filled with a smooth vanilla buttercream center and coated in a silky chocolate shell.
Made with simple ingredients like butter, cream cheese, powdered sugar, and vanilla, these nostalgic candies are perfect for holidays, cookie trays, edible gifts, or anytime you want a classic sweet treat.
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of contents
How To Make Buttercreams
We love these adorable easy candies in our house – they taste like a big bite of chilly buttercream icing, with a perfect chocolate shell that melts in your mouth with sweet buttery icing flavor that tastes just like sweets grandma used to make.
Buttercreams candies can be frozen for up to four months – pop one out next time you need a sweet treat, they naturally defrost quickly.
Chocolate Dipped Buttercream Candy Ingredients
To Make This Recipe, You’ll Need:
- Unsalted Butter – Adds a rich and creamy flavor to the candies and also helps to bind the ingredients together.
- Cream Cheese – Brings a tangy and slightly tart flavor to the candies and helps to balance out the sweetness of the powdered sugar.
- Salt – Enhances the other flavors in the candies and provides balance to the sweetness.
- Vanilla Extract – Adds a sweet and fragrant flavor to the candies and helps to enhance the other flavors.
- Powdered Sugar – Provides sweetness and helps to thicken the mixture into a dough-like consistency that can be molded into candies.
- Chocolate Melting Wafers – Provides a rich and chocolatey coating for the candies, adding a contrasting texture and flavor to the sweet and creamy buttercream filling.
- Sprinkles (optional) – Adds a decorative touch to the candies and also provides a slight crunch and additional sweetness.
Steps to Make Buttercream Candies
Once you’ve gathered your ingredients, we will use the following process:
Cream
In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter, cream cheese, vanilla, and salt until smooth. Add in the sugar a cup at a time mixing between each addition until smooth. Cover the bowl and place in the refrigerator to chill for 1 hour.
Roll and Chill
After chilling, use a medium cookie scoop to measure out even balls of the buttercream mixture and place them on the prepared baking pan. Refrigerate for 2 more hours.
Coat
Melt the melting wafers ( I usually do this in two rounds to keep the chocolate fresh) in a glass. Dip the buttercreams in the chocolate with a spiral dipping tool, toothpick, or fork until fully coated and place back on the baking sheet.
Sprinkle
Add sprinkles after every few you dip because they will begin to harden and won’t stick after a couple of minutes. Allow the buttercreams to sit at room temperature for about 15 minutes, chill for an additional 30 minutes to harden.
Tips and Tricks to Perfect Buttercreams
Prep Ingredients. Gather buttercreams ingredients before creaming together frosting – once you get started, you want to get each step done quickly to prevent anything melting. Since we will be letting the candies set before dipping in chocolate candy, don’t worry about getting chocolate together until candies have set and are ready to be dipped.
Cream Butter, Cream Cheese, and Sugar. For easier creaming, use room temperature ingredients – but do not let cream cheese and butter become melted, or your candies will be oily and could separate giving you a weird texture.
Chill. Let mixture refrigerate before rolling out with cookie scooper (or your hands). If candy mixture is too soft, you will have blobs instead of perfect candy balls. Let candies chill again after forming into candy truffle shape so they can dip and retain a perfect shape.
Dip. Melt chocolate and dip candies into chocolate. You can use a toothpick, fork, or a dipping tool. Be sure to let set for a moment to let chocolate set – if you immediately place in refrigerator, the chocolate will whiten. Use time chocolate is setting to add sprinkles!
Chill to Set. Let buttercreams set in the refrigerator after dipping in chocolate to firm them and keep their perfect shape! These buttercreams are easy, but there are a few tricks to make them perfect, pretty, and out of this world delicious every time.
Roll Them Out. You can roll the buttercreams into balls, but I prefer to press the scoop up against the edge of the bowl to create a flat surface and let them be a half circle.
Temper Your Chocolate. The chocolate needs to sit at room temperature for a few minutes after dipping because if you put them in the refrigerator too soon then the chocolate will start to get a white color to it.
Use A Glass To Dip. I like to use a wide mouth drinking glass to melt the chocolate because it makes the chocolate deeper which makes it easier to dip the buttercreams.
Other Delicious Treats You’ll Love
If you adore this candy as much as I do, please check out some of our other favorite easy and delicious treats, candies, and desserts!
All are simple with common ingredients – and are loaded with flavor your family will love!
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Easy Buttercreams Candies Recipe
Ingredients
- ½ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
- 4 cup chocolate melting wafers
- Sprinkles, optional
Instructions
- In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter, cream cheese, vanilla, and salt until smooth.
- Add in the sugar a cup at a time mixing between each addition until smooth.
- Cover the bowl and place in the refrigerator to chill for 1 hour.
- After chilling, use a medium cookie scoop to measure out even balls of the buttercream mixture and place them on the prepared baking pan.
- Refrigerate for 2 more hours.
- Melt the melting wafers ( I usually do this in two rounds to keep the chocolate fresh) in a glass.
- Dip the buttercreams in the chocolate with a spiral dipping tool, toothpick, or fork until fully coated and place back on the baking sheet. Add sprinkles after every few you dip because they will begin to harden and won’t stick after a couple of minutes.
- Allow the buttercreams to sit at room temperature for about 15 minutes then transfer back to the refrigerator to chill for an additional 30 minutes to harden.
- Enjoy or store in the refrigerator in an airtight container.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Are you able to use different extracts/emulsions/oils for flavor variety?
Yes just add as much of your chosen extract as you do the vanilla extract in this recipe. For strong ones (peppermint, almond, banana), start with ½–1 tsp and taste.
Hi, this sounds delicious. Is there away to make the buttercream chocolate? Russell Stover’s has a chocolate buttercream candy that is amazing. I’m trying to recreate it.
If you add some melted chocolate to the filling, you can make them chocolate inside and out.