How To Make Funfetti Buttercreams
A smooth and fluffy mix of sugar and cream, chocolate coating, and rainbow sprinkles make for these delightful funfetti buttercreams.
- ½cupunsalted butter,softened to room temperature
- 4cupsconfectioners’ sugar
- 3tbspheavy cream
- 2tsppure vanilla extract
- ½tspalmond extract
- ½cuprainbow sprinkles,plus more for decorating
- 20ozsemisweet chocolate,coarsely chopped
Line 2 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 for about 2 minutes on medium speed in a large bowl until creamy.
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.
At 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 a 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 hands and place it on the prepared baking sheet.
Repeat with the remaining buttercream mixture. If the mixture is becoming too soft to handle, chill in the refrigerator for 15 minutes.
Alternatively, powder hands with confectioners’ sugar to help prevent the buttercream from sticking.
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 in a double boiler or the microwave*.
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.
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 dipping 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.
If using the microwave: place the chocolate in a medium heat-proof bowl. A liquid measuring cup makes it easier for dipping. Melt in 30-second increments in the microwave, stirring after each increment until completely melted and smooth.
- Calories: 99.58kcal
- Fat: 4.65g
- Saturated Fat: 2.82g
- Trans Fat: 0.06g
- Monounsaturated Fat: 1.42g
- Polyunsaturated Fat: 0.16g
- Carbohydrates: 15.73g
- Fiber: 0.56g
- Sugar: 14.68g
- Protein: 0.43g
- Cholesterol: 5.09mg
- Sodium: 1.72mg
- Calcium: 4.08mg
- Potassium: 35.96mg
- Iron: 0.30mg
- Vitamin A: 16.02µg
- Vitamin C: 0.00mg
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