For best results, use high-quality chocolate for a superior taste and shine. Sifting the confectioners' sugar prevents lumps and ensures a smoother butter cream. If the butter cream mixture is too soft to handle, chill it for a longer period. Experiment with different extracts, such as almond or peppermint, for a unique flavor twist. Use food coloring to tint the butter cream for even more festive eggs.
Butter Cream Easter Egg Candies
-
PREP TIME30 mins
-
COOK TIME0 mins
-
TOTAL TIME5 hrs
-
SERVING12 People
-
VIEWS19
Relive cherished childhood memories with these melt-in-your-mouth butter cream Easter eggs. A delightful homemade treat, reminiscent of classic Easter candies.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate94 g
-
Cholesterol41 mg
-
Fiber2 g
-
Protein3 g
-
Saturated Fat14 g
-
Sodium114 mg
-
Sugar90 g
-
Fat23 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, beat the softened butter with an electric mixer until smooth and creamy. (3 minutes)
02
StepAdd the softened cream cheese and vanilla extract. Continue beating until the mixture is light and fluffy. (2 minutes)
03
StepGradually incorporate the sifted confectioners' sugar, mixing on low speed until just combined. Be careful not to overmix. (5 minutes)
04
StepCover the bowl with plastic wrap and refrigerate until the mixture is firm enough to handle, approximately 2 hours.
05
StepOnce chilled, roll the sugar mixture into small egg shapes and arrange them on a baking sheet lined with parchment paper. (20 minutes)
06
StepReturn the egg-shaped candies to the refrigerator for another 2 hours to firm up completely.
07
StepLine a separate baking sheet with waxed paper.
08
StepMelt the semisweet chocolate chips in a double boiler over simmering water. Stir frequently, ensuring the chocolate doesn't burn, until smooth and glossy. (10 minutes)
09
StepUsing a fork or wooden skewer, dip each chilled egg into the melted chocolate, ensuring it's evenly coated. (25 minutes)
10
StepPlace the chocolate-covered eggs on the prepared waxed paper-lined baking sheet and immediately garnish with pastel sprinkles. (5 minutes)
11
StepAllow the chocolate to harden completely at room temperature, about 30 minutes, or in the refrigerator for faster setting.
12
StepPlace the finished eggs in paper muffin liners or candy cups for an elegant presentation. Store in the refrigerator for optimal freshness.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Porter Gibson
Jun 20, 2025I added a pinch of salt to the butter cream to balance the sweetness, and it was perfect!
Arch Morar
May 4, 2025My kids had so much fun helping me make these!
Therese Lockman
Apr 23, 2025These were a hit at our Easter gathering! Everyone loved them.
Hollie Goldner
Apr 17, 2025The recipe was easy to follow, and the eggs tasted just like I remember from childhood.