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.
In typical Aimee fashion, I of course had to go swipe my fingers through it for some taste testing throughout the day. And that’s when it hit me. Frosting when refrigerated sets up pretty firm. Why not roll the frosting into balls and make truffles?
BEST DECISION EVER (and think of all the flavor possibilities!!!)
A few quick tips:
· Whether using leftover frosting or making these buttercream truffles as the recipe is written, you’ll want to refrigerate the frosting for it to set up firm (takes about an hour). But, you can also let it set overnight if you don’t have “time” to make truffles!
· Once chilled, use a 1 tablespoon scoop to drop truffles onto a parchment paper lined baking sheet. FREEZE truffles for about 30 minutes. The freezing helps them firm up so they don’t “melt” when you dip them in the chocolate.
· Use finger tips to shape frozen truffles into a ball. Then use a toothpick to dip truffle into melted chocolate. Again, USE GOOD CHOCOLATE. I love the bags of Ghirardelli Melting Wafers. Not only do they melt smooth, but they taste delicious too. Be sure to add your sprinkles immediately, before the chocolate hardens.
· Store truffles in airtight container in refrigerator for up to a week. Or freeze for longer storage!
Check out some of my other favorite truffle and candy recipes!
- 3/4 cup unsalted butter, softened
- 2 teaspoons pure vanilla extract
- 4 cups powdered sugar
- 12 ounces ghirardelli chocolate melting wafers, (dark chocolate)
- sprinkles, for garnish
- In a large mixing bowl, beat butter, vanilla and powdered sugar until smooth.
- Beat an additional 2-3 minutes until fluffy.
- Cover and refrigerate for about an hour (or more!).
- Scoop 1 tablespoon balls onto a parchment paper lined baking sheet. Freeze balls for about 30 minutes.
- Once firm, remove balls from freezer, and use your fingertips to shape smooth.
- Melt chocolate wafers according to package directions.
- Using a toothpick, dip each truffle into the melted chocolate, tapping on the side of the bowl to remove the excess.
- Drop onto parchment paper and add sprinkles immediately. Repeat for remaining truffles.
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