Frozen Coconut Buttercream Candies with Royal Icing
These frozen candies are enchanting confections featuring a smooth blue candy shell encasing a rich coconut buttercream center, inspired by winter-themed desserts. What makes them special is the contrast between the crisp, snappy candy coating and the creamy, coconutty filling that melts on your tongue. The buttercream provides a rich sweetness balanced by subtle vanilla and coconut flavors, while the candy shell adds textural interest. These are perfect for anyone wanting to create show-stopping homemade treats without professional pastry skills. Serve them at holiday parties, winter gatherings, or as elegant gifts. This version stands apart by using a two-part candy shell technique that creates professional-looking molded candies with a decorative royal icing topper, enhancing simple ingredients into memorable desserts that require minimal baking knowledge but deliver impressive results.
Ingredients
Instructions
- 1
Heat white candy melts using a candy melt pot or microwave at 50% power in 30-second intervals, stirring between each, until completely smooth.
- 2
Add blue coloring paste to melted candy melts until desired color is achieved; add coconut oil if mixture becomes too thick.
- 3
Pour melted candy into rectangular cavities of mold, rotating mold side to side to coat all sides with a thin layer.
- 4
Tap mold gently on countertop to remove air bubbles and freeze for 30 minutes.
- 5
Cream butter with electric mixer in medium bowl; slowly add powdered sugar on slow speed.
- 6
Mix in vanilla extract and milk until combined, then fold in shredded coconut.
- 7
Remove mold from freezer and fill circular cavities with coconut buttercream, leaving room for top layer.
- 8
Pour thin layer of blue candy melts over filling to enclose, wipe excess, and freeze for 30 minutes.
- 9
Remove candies from mold and attach royal icing toppers with a drop of blue candy melt.
- 10
Freeze for 15 minutes before serving.
Tips
Microwave candy melts in short 15-second intervals after initial 30-second bursts to prevent overheating, which causes seizing and loss of workability. Patience ensures smooth, glossy results.
Create an even, thin candy shell by rotating the mold continuously and using a spoon to distribute melts evenly. Excess pooling makes candies thick and harder to pop from mold.
Keep all components cool: room-temperature butter for buttercream, frozen shells before filling, and frozen candies before serving. Temperature control prevents melting and maintains structure.
Good to Know
Refrigerate in airtight container for up to 7 days; freeze for up to 3 months. Keep separated by parchment to prevent sticking.
Prepare buttercream filling up to 2 days ahead. Assemble candies and freeze up to 1 week before serving.
Serve directly from freezer; candies melt quickly at room temperature. Best enjoyed within 5 minutes of removal from freezer.
Common Mistakes
Overheat candy melts to avoid seizing, which makes mixture grainy and unusable.
Apply thick candy shells to avoid difficulty removing candies from mold and creating heavy, unbalanced treats.
Skip tapping mold on countertop to avoid trapped air bubbles creating holes in candy shell.
Use softened or warm butter to avoid grainy buttercream texture that won't blend smoothly.
Substitutions
Dairy-Free Swaps
General Alternatives
melts
FAQ
Can I make these with different colored shells?
Yes, divide melted white candy melts into portions and add different coloring pastes to each before coating mold. Work quickly since candy hardens fast. This allows rainbow or multi-color candies using the same method.
What if I don't have a Wilton Stack-N-Melt Candy Mold?
Use any silicone candy mold with deep cavities. Two-part molds work best; if using traditional molds, create shells in one section, fill with buttercream, and top with another candy layer manually.
How long do these candies keep?
Frozen candies last up to 3 months in an airtight freezer container. Refrigerated, they keep 7 days. Remove from freezer just before serving since they melt quickly at room temperature due to buttercream filling.