Butter Cream Easter Egg Candies

Butter Cream Easter Egg Candies

2
FoodJunkie 1

"My grandmother used to make these every year at Easter. They taste very similar to the 'Mary Sue' butter cream Easter eggs that they used to sell during Easter-time when I was a kid."

Ingredients 5 h {{adjustedServings}} servings 568 cals

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 568 kcal
  • 28%
  • Fat:
  • 23.1 g
  • 35%
  • Carbs:
  • 94.1g
  • 30%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Beat butter in a bowl using an electric mixer until smooth and creamy. Mix cream cheese and vanilla into creamed butter until smooth; stir in confectioners' sugar until incorporated. Cover bowl with plastic wrap and refrigerate until mixture is firm, about 2 hours.
  2. Roll sugar mixture into small egg-shapes; arrange on a baking sheet. Refrigerate until firm, about 2 hours more.
  3. Line a baking sheet with waxed paper.
  4. Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip eggs into melted chocolate using a fork or wooden skewer until evenly coated.
  5. Arrange dipped eggs on the prepared baking sheet; garnish with sprinkles. Allow chocolate to harden, about 30 minutes. Place eggs in paper muffin or candy cups and store in refrigerator.
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Reviews 2

  1. 2 Ratings

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GullyFoyle
4/28/2014

Excellent. I rolled mine out on my counter with extra confectioner sugar. I was able to take my donut hole cutter and cut out little circles. I coated in chocolate. Everyone loved them. I even split half the dough and mixed coconut flavoring in one half. I will be making this recipe again and again. Thank you for sharing.

Carolyn
4/19/2014

I searched and searched for a recipe to make butter cream Easter eggs. These are delicious and easy to make.