Buttercream Truffles Recipe

Buttercream Truffles came out of the need to use up extra frosting. Now they are the perfect treat to make anytime!

Do you ever find yourself frosting a cake and licking the spoon? The beater? The bowl?

Ha! Me neither. Just kidding. I totally am obsessed with frosting. Buttercream frosting to be exact. When I hear people say, “Oh my gosh this frosting is too sweet” my mind just can’t comprehend those words.

Isn’t frosting supposed to be sweet? Isn’t that the point of frosting? To add the sweet touch to a cake or cupcake?

If you love frosting as much as I do, then you are going to LOVE these truffles. See, the idea came one day when I had made a cake, and as much frosting as you can put on a cake, sometimes there is frosting left in the bowl. I can’t help it, it’s hard to judge how much I will need. Some cakes require more (especially if making a layer cake and putting frosting between the layers).

So….here I am with a bowl of leftover frosting. I can’t decide what to use it for at that moment, so I covered it with plastic wrap and put it in the refrigerator.

Ingredients :

• 3/4 cup Unsàlted Butter, softened
• 2 teàspoons Pure Vànillà Extràct
• 4 cups Powdered Sugàr
• 2-3 tàblespoons Milk
• 12 ounces Ghiràrdelli Chocolàte Melting Wàfers, (dàrk chocolàte)
• Sprinkles, for gàrnish

Directions :

1. In à làrge mixing bowl, beàt butter, vànillà ànd powdered sugàr until smooth.
2. Àdd in milk ànd beàt àn àdditionàl 2-3 minutes until fluffy.
3. Cover ànd refrigeràte for àbout àn hour (or more!).
4. Scoop 1 tablespoon balls onto a parchment paper lined baking sheet. Freeze balls for about 30 minutes.
5. ............
6. ...............

get full recipes : shugarysweets.com

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