Buttercream Easter Eggs (Or Rounds)

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Let me teach you how to make your own Easter egg buttercream candies. This recipe includes variations for classic vanilla buttercream filling as well as funfetti buttercream filling, coconut buttercream filling, and peanut butter filling.

When I say you are going to be the star of the next holiday that calls for buttercream candies (likely Easter, but let’s be honest, what holiday or even regular day isn’t made better by some candy?), I truly mean it.

Whenever I make these homemade butter cream eggs, they disappear in a snap. With creamy filling bursting with flavor and a smooth chocolate coating, each bite of these chocolate Easter eggs will have you feeling like one of those little church ladies, handing out peanut butter eggs and coconut buttercream eggs like a boss.

And no, of course not– these are not limited just to an Easter celebration or Easter baskets. Buttercream eggs are welcome at any holiday, and simply swapping out some festive sprinkles on the outside can turn them into a treat fit for any holiday dessert spread.

Intimidated? Don’t be. If you can make buttercream frosting and dip things in chocolate, you are going to master these homemade Easter eggs on the first try. Plus, you’ll be beaming with pride over making them yourself, and your friends and family members will be so impressed by your skills.

While the buttercream filling for these eggs and candies are similar to the ones we use for American buttercream frosting we would put on a cake or cupcakes, the ratios are quite different, resulting in a thick and moldable texture that is ideal for shaping into balls or Easter egg shaped candies.

This delectable inside is then coated in a smooth chocolate coating which then hardens and creates a fun texture that is similar to a peanut butter cup or, a recipe that already exists here on my site, Buckeye candy.

INGREDIENTS FOR BUTTERCREAM EGGS

As I mentioned, we’re using the same ingredients I use for all of my basic buttercream frostings, changing it up with extracts to achieve the desired flavor.

For the vanilla buttercreams, you will also need, in addition to the list above:
• vanilla extract

For the funfetti buttercreams, you will also need, in addition to the first list above:
• vanilla extract
• almond extract
• sprinkles (not non-pareils)

For the coconut cream buttercreams, you will also need, in addition to the first list above:
• sweetened shredded coconut
• coconut extract

And for the peanut butter buttercreams, you will need:
• creamy peanut butter (not natural)
• butter
• powdered sugar

CHOCOLATE COATING

For coating the buttercreams in chocolate, you can choose what kind of chocolate you use here. You’ll see I actually used a combination of white chocolate, milk chocolate, semi-sweet chocolate, and dark chocolate in my photos.

Use your preference! You can stick to one kind of chocolate for all of your buttercreams, switch it up with different coatings, or use a contrasting chocolate color to add embellishments onto the outside of each of your buttercreams.

Just be sure you are using quality chocolate.

You are in charge here! Embellish with more sprinkles, some toasted coconut flakes, chocolate drizzle, or just leave them as is with a beautiful chocolate coating.

No, your buttercreams will not taste like cream cheese. In fact, these buttercreams have so much flavor going on between some extracts and other add-ins and, duh, the chocolate coating, that the cream cheese really takes a backseat to everything happening. 

You’ll start with room temperature butter, not even the slightest bit melted, and still slightly cool to the touch. You can read all about what room temperature butter is and why this is so important in my post dedicated to the subject.

A good way to prepare yourself for making these candies is to set out the cream cheese and butter about 45-60 minutes before you want to start.

Once the filling is together, it’s imperative that you chill the mixture before you move to shaping into balls or Easter eggs. Without this crucial step, your mixture will be far too soft to handle. It only needs 1 hour to chill, but it can hang out in the fridge up to 3 days if you want to work in batches, get tired, or run out of time.

You’ll also be chilling after shaping, so don’t worry if things start to melt with the heat of your hands. See TROUBLESHOOTING below for things that may come up.

The fillings whip up in a mixer or bowl with a hand mixer quickly. You’ll spend less than 10 minutes preparing each filling.

Once chilled, use a teaspoon or Tablespoon measure to portion out your filling. I use a teaspoon measure or mini cookie scoop for my small rounds and eggs, and a Tablespoon measure or medium cookie scoop for the large peanut butter ones (you can find links to the exact scoops I use in the recipe card).

The choice is up to you, but I much prefer working with the smaller candies. They’re much easier to handle and they’re just so darn cute. 

Plus, adding more sugar to the buttercreams won’t do anything to them but make them easier to handle, as opposed to possibly adding too much flour to rolled out sugar cookie dough which will definitely affect them in the oven. 

SHAPED ROUNDS

First, scoop out the buttercream filling and roll it into a ball. Use your hands to slightly flatten each ball, then place on a prepared baking sheet (I like to line with parchment paper or a silicone baking mat).

HOW TO DIP BUTTERCREAM CANDIES INTO CHOCOLATE

Dipping candies into chocolate is simple, but you’ll want to follow a few rules of thumb in order to have the greatest chance of success.

USE REAL CHOCOLATE– this is crucial. Do not use chocolate chips. For the best looking buttercream candies, using baking chocolate will insure you have a smooth coating. This means using the “baking chocolate” found in the baking aisle. No matter which type of chocolate you want to use, you will need this quality bar chocolate. Again, no chocolate chips. I cannot stress this enough!

MELT THE CHOCOLATE SLOWLY AND EVENLY– you can use a double boiler or a microwave to melt the chocolate. The key is to stir it often to distribute the heat. Do not underestimate the power of stirring, and try your best to heat the chocolate slowly so that it stays smooth.

DIP THE CANDIES– while you can use fancy dipping tools, it’s not necessarily crucial to this process. I find using a fork works perfectly, and since I like to slightly flatten my rounds, they have less of a chance of rolling off of the fork. Dunk the buttercream completely into the chocolate, lift it out, then tap the fork on the edge of the bowl to get rid of the excess chocolate.

ADD EMBELLISHMENTS WHILE CHOCOLATE IS STILL WET– if you want to add some sprinkles, shredded coconut, or any other embellishments that would need to stick, do it before the chocolate sets. If you want to add chocolate drizzles, wait until the chocolate is completely set to add more.

HAVE FUN WITH IT– as you can see with my little coconut cream eggs, I dipped each end into different chocolate. Get creative and create your own candies and eggs to be your own style!

MY MIXTURE IS CRUMBLY– this is ok! The warmth of your hands will clear up mostly any crumbly pieces. If this still isn’t working, add a drop or two of water, mix again, then test.

MY HANDS ARE STICKING TO THE CANDIES– dust your hands in powdered sugar to keep them from sticking to the buttercream mixture. Powdered sugar is your friend here, so don’t be stingy if you feel like you need it to help you make your Easter egg shapes or rounds.

MY CHOCOLATE ISN’T SMOOTH– it’s likely too thick. Add about 1 teaspoon of vegetable oil or vegetable shortening to thin out the chocolate. You can also add coconut oil. If you have stirred the mixture and it’s still too thick, add a tiny bit more vegetable oil or shortening and stir again.

MY CHOCOLATE IS HARDENING BEFORE I GET A CHANCE TO DIP– working quickly but carefully is key to making these candy eggs and buttercream rounds. Reheat in the microwave or on your double boiler whenever the chocolate is getting too thick.

MY BUTTERCREAM FILLING IS MELTING– first, work quickly. Get in and get out! Don’t let the buttercream hang out in the melted chocolate too long. You also want to make sure the chocolate gets a chance to cool a bit once it’s been removed from the heat source. Remember– don’t underestimate the power of stirring!

You can tell they’re made with quality ingredients and I know exactly what’s in them, so they seem less like a conglomeration of sugar and more of a cohesive treat worthy of the time it takes to make them.

Push that crappy, tasteless chocolate to the side this year and indulge in homemade buttercreams. You won’t be sorry and you’ll be surprised at how easy they are once you’ve gotten into your groove. 

My taste testers always agree: this is the way to do Easter candy and any holiday candy from now on. ALMOST too cute to eat, but hard to put down once you’ve gotten a taste. Tell that Easter bunny he’s off the hook this year.

Challenge yourself, and let me see your cutie ‘creams!

Looking for more easy candy recipes? Check any of these recipes out next: lemon truffles, Buckeye candy, and cream cheese mints.

5 from 6 votes

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Buttercream Easter Eggs (Or Rounds)

Let me teach you how to make your own Easter egg buttercream candies. This recipe includes variations for classic vanilla buttercream filling as well as funfetti buttercream filling, coconut buttercream filling, and peanut butter filling.

Prep Time30 minutes mins

Chilling Time3 hours hrs

Total Time3 hours hrs 30 minutes mins

Recipe Author Lynn April

Servings: 40 candies

Ingredients

VANILLA BUTTERCREAM FILLING (MAKES 40-45 SMALL BUTTERCREAMS)

• ▢ 4 ounces (113g) full fat block cream cheese softened to room temperature
• ▢ ¼ cup (57g) unsalted butter softened to room temperature
• ▢ 4 cups (480g) powdered sugar
• ▢ ½ teaspoon vanilla extract

FUNFETTI FILLING (MAKES 40-45 SMALL BUTTERCREAMS)

• ▢ 4 ounces (113g) full fat block cream cheese softened to room temperature
• ▢ ¼ cup (57g) unsalted butter softened to room temperature
• ▢ 4 cups (480g) powdered sugar
• ▢ ½ teaspoon vanilla extract
• ▢ ½ teaspoon almond extract
• ▢ ¼ cup (50g) sprinkles not non-pareils

COCONUT CREAM FILLING (MAKES 32-36 SMALL EGGS)

• ▢ 4 ounces (113g) block cream cheese softened to room temperature
• ▢ 1 Tablespoon (14g) unsalted butter softened to room temperature
• ▢ 3 cups (360g) powdered sugar
• ▢ ¾ cup (54g) sweetened shredded coconut
• ▢ ¼ teaspoon coconut extract

PEANUT BUTTER FILLING (MAKES 14-16 LARGE EGGS)

• ▢ ¾ cup (180g) creamy peanut butter
• ▢ ¼ cup (57g) unsalted butter softened to room temperature
• ▢ 1 and ½ cups (180g) powdered sugar

COATING

• ▢ 8 ounces (227g) quality chocolate¹ chopped (per 36 small pieces)
• ▢ additional sprinkles if desired
• ▢ toasted shredded coconut if desired

Need to keep track of your ingredients?Check out my Printable Ingredient List!

Instructions

VANILLA BUTTERCREAMS

• In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until smooth. Add powdered sugar and vanilla extract and beat again until smooth. Cover the filling and chill in the refrigerator at least 1 hour and up to 1 day before rolling/shaping.
• When filling is ready, line a large baking sheet with parchment or wax paper or a silicone baking mat. Using a teaspoon² measure, form filling into round balls using your hands. Slightly flatten each ball so that it forms a thick disc. Filling will be sticky, so dusting your hands and workspace with powdered sugar is helpful.
• Place formed buttercreams onto prepared baking sheet. Place the baking sheet in the refrigerator at least 2 hours before coating in chocolate.

FUNFETTI BUTTERCREAMS

• In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until smooth. Add powdered sugar and vanilla and almond extracts and beat again until smooth.
• Turn the mixer to low, add the sprinkles, and beat until everything is combined. Cover the filling and chill in the refrigerator at least 1 hour and up to 1 day before rolling/shaping.
• When filling is ready, line a large baking sheet with parchment or wax paper or a silicone baking mat. Using a teaspoon² measure, form filling into round balls using your hands. Slightly flatten each ball so that it forms a thick disc. Filling will be sticky, so dusting your hands and workspace with powdered sugar is helpful.
• Place formed buttercreams onto prepared baking sheet. Place the baking sheet in the refrigerator at least 2 hours before coating in chocolate.

COCONUT CREAM EGGS

• In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until smooth. Add powdered sugar and beat again until smooth.
• Turn the mixer to low, add the flaked coconut and coconut extract, and beat until everything is combined. Cover the filling and chill in the refrigerator at least 1 hour and up to 1 day before rolling/shaping.
• When filling is ready, line a large baking sheet with parchment or wax paper or a silicone baking mat. Using a teaspoon² measure, form filling into egg shapes with your hands. Filling will be sticky, so dusting your hands and workspace with powdered sugar is helpful.
• Place formed coconut eggs onto prepared baking sheet. Place the baking sheet in the refrigerator at least 2 hours before coating in chocolate.

PEANUT BUTTER EGGS

• In a medium sized bowl, combine peanut butter and butter and beat on medium-high speed until combined. Add the powdered sugar and beat again until smooth. Cover the filling and chill in the refrigerator at least 1 hour and up to 1 day before rolling/shaping.
• When filling is ready, line a large baking sheet with parchment or wax paper or a silicone baking mat. Using a Tablespoon³ measure, form filling into egg shapes with your hands. Filling will be sticky, so dusting your hands and workspace with powdered sugar is helpful.
• Place formed peanut butter eggs onto prepared baking sheet. Place the baking sheet in the refrigerator at least 3 hours before coating in chocolate.

COAT IN CHOCOLATE

• Place chopped chocolate into a microwave safe bowl. Heat on MEDIUM power in 30 second increments, stirring after each heating, until all of the chocolate is melted and smooth.
• Dip each buttercream or egg completely into the chocolate using a fork. Lift the buttercream or egg out of the chocolate and tap the fork gently on the side of the bowl to allow excess chocolate to drip off. Place dipped buttercream or egg back onto the baking sheet. If you are using sprinkles, add them while the chocolate is still wet. Refrigerate dipped buttercreams or eggs at least 30 minutes or until chocolate has completely set before serving or decorating with chocolate drizzle.
• Store buttercreams or eggs in the refrigerator, covered, up to 3 weeks.

Notes

1. Quality chocolate: it is imperative to use quality, chopped chocolate for dipping. Chocolate chips will not melt properly and will not create a smooth mixture. 
2. Teaspoon scoop: I prefer using the #110 cookie scoop that I use for my mini cookies for the teaspoon size buttercreams. 
3. Tablespoon scoop: I prefer using this #50 cookie scoop that I use for my standard size cookies for the larger Tablespoon size eggs. 

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1vanilla buttercream candy | Calories: 60kcal | Carbohydrates: 12g | Protein: 0.5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.3g | Trans Fat: 0.05g | Cholesterol: 3mg | Sodium: 20mg | Potassium: 9mg | Sugar: 12g | Vitamin A: 37IU | Calcium: 10mg | Iron: 0.01mg