These buttercream eggs are great for the Easter holiday, but can be enjoyed any time of year. The richness of the buttercream inside the eggs is balanced well with the semi-sweet chocolate on the outside.
Buttercream Eggs
Servings: 15 – 30
Ingredients
- 1 c Unsalted Butter
- 1½ lb Powdered Sugar
- 1 tbsp Vanilla
- 3 tbsp Heavy Cream
- 3 c Semi-sweet Chocolate Chips
- Vegetable Oil
Instructions
- In a stand mixer, cream the butter, until smooth.
- Mix in powdered sugar about ½ cup at at time, until smooth.
- Mix in vanilla.
- Mix in cream a tbsp at a time. Stop if it starts to look to wet. If it does become too wet, add additional powdered sugar.
- Place the mixture in the fridge for about an hour. This will help it firm up and make forming the eggs easier.
- Take about a tbsp of the mixture and form into an egg shape. Place on a non-stick pan or mat.
- Once all eggs are shaped, place in the freezer for about an hour to help firm up the eggs.
- While the buttercream eggs are in the freezer, melt the chocolate using your preferred method (i.e. double boiler, microwave, etc…). Once melted stir in about ¼ tsp of oil per cup of chocolate to help thin in for coating.
- Once the chocolate is melted and the eggs are firm, dip the eggs into the chocolate to coat, then place back on a non-stick pan or mat.
- Allow the chocolate to cool and firm up.
Notes
- The sizing of the eggs is just a suggestion, feel free to make smaller or larger based on your needs. You may need additional chocolate if you go smaller.
- The type of chocolate you use will affect the taste of the egg. Again, this is a matter of preference, we like the balance the semi-sweet chips give.
- The amount of oil you use in the chocolate will determine how thick or thin the coating will be. Feel free to adjust to your liking, however, be careful not to add too much oil as your chocolate may not become firm on the eggs.
- The eggs will get to room temperature quickly. If you find the eggs start to melt in the chocolate as you are coating, stick them back in the freezer to firm up more. This also applies as you are forming the buttercream eggs, if they start to get too sticky, chill the mixture again before continuing.