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.
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
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.
Teaspoon scoop: I prefer using the #110 cookie scoop that I use for my mini cookies for the teaspoon size buttercreams.
Tablespoon scoop: I prefer using this #50 cookie scoop that I use for my standard size cookies for the larger Tablespoon size eggs.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.