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Easter Egg Buttercream Candies

Easter Egg Buttercream Candies

I decided to surprise my kids and make these Easter egg buttercream candies from a recipe I found on Sally’s Baking Addiction. The candies have a thick, creamy, and super sweet buttercream filling and are dipped in dark chocolate. The candies were a bit difficult to make because the buttercream melts quickly especially when trying to get an egg shape. They also took quite a bit of time in the refrigerator between steps but they were fun to make. I dipped them with a fork this time but I think pouring chocolate over them while they sit on a wire rack on a baking sheet would be much easier. These cute Easter egg candies are rich, decadent, and so delicious and they put a BIG smile on my kids’ faces.

Easter Egg Buttercream Candies

How to Make Easter Egg Buttercream Candies

In a large bowl, beat the butter with a mixer until creamy, 1-2 minutes. Add the powdered sugar and salt then beat on low for 1 minute. Add the cream, vanilla extract, and almond extract then beat on high for 3 minutes, or until creamy and smooth – it will be thick.

Cover the bowl tightly with plastic wrap or tin foil then refrigerate for 1 hour.

Line a baking sheet with parchment paper. Once the buttercream is chilled, sprinkle your hands with powdered sugar then scoop 1 tablespoon of buttercream and roll into a ball. Flatten the ball between your palms and use your fingers to thin out one end into an egg shape). The egg should be 1/2-3/4 inch thick. Place on the prepared baking sheet. Repeat with the remaining buttercream mixture. Side Note: The buttercream mixture may be crumbly, but the warmth of your hands will bring it together. If it becomes too soft to hand, chill in the refrigerator for 10-15 minutes. Also, continually dusting your hands with powdered sugar helps prevent the buttercream from sticking to your hands. 

Place the baking tray in the refrigerator to chill for 1 hour.

Easter Egg Buttercream Candies

Once the buttercream eggs have chilled for an hour, melt the chocolate wafers with the coconut oil in a bowl in the microwave, heating for a 30-second increment, then stirring, and repeating by 15-second increments until nearly melted. Stir until completely smooth and fully melted. Don’t overcook!

Wait for 5 minutes to slightly cool before dipping, otherwise, it will melt the buttercream filling. If you can, place two wire racks in a baking sheet and pour some chocolate over each buttercream egg. Otherwise, place a buttercream egg on a fork, dip the egg into the melted chocolate to cover completely. Gently shake off excess chocolate then place on the lined baking sheet and repeat with the remaining buttercream eggs.

Drizzled melted dark chocolate or white chocolate over the candies to decorate, if desired.

Place into the refrigerator to chill for 30 minutes prior to serving. Store in sealed containers layered between parchment paper in the refrigerator for up to 2 weeks. Enjoy.

Easter Egg Buttercream Candies

Easter Egg Buttercream Candies

Easter Egg Buttercream Candies

Prep Time: 3 hours
Course: Dessert
Cuisine: American
Keyword: Easter
Servings: 20 candies
Author: Pam - For the Love of Cooking / Sally's Baking Addiction

Ingredients

  • 1/2 cup unsalted butter, softened to room temperature
  • 4 cups powdered sugar, sifted
  • Pinch of salt
  • 3 tbsp heavy cream
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 16 oz dark chocolate melting wafers
  • 1 tsp coconut oil

Instructions

  • In a large bowl, beat the butter with a mixer until creamy, 1-2 minutes. 
  • Add the powdered sugar and salt then beat on low for 1 minute. 
  • Add the cream, vanilla extract, and almond extract then beat on high for 3 minutes, or until creamy and smooth - it will be thick. 
  • Cover the bowl tightly with plastic wrap or tin foil then refrigerate for 1 hour.
  • Line a baking sheet with parchment paper. 
  • Once the buttercream is chilled, sprinkle your hands with powdered sugar then scoop 1 tablespoon of buttercream and roll into a ball. Flatten the ball between your palms and use your fingers to thin out one end into an egg shape). The egg should be 1/2-3/4 inch thick. 
  • Place on the prepared baking sheet. Repeat with the remaining buttercream mixture. 
    Side Note: The buttercream mixture may be crumbly, but the warmth of your hands will bring it together. If it becomes too soft to hand, chill in the refrigerator for 10-15 minutes. Also, continually dusting your hands with powdered sugar helps prevent the buttercream from sticking to your hands. 
  • Place the baking tray in the refrigerator to chill for 1 hour. 
  • Once the buttercream eggs have chilled for an hour, melt the chocolate wafers with the coconut oil in a bowl in the microwave, heating for a 30-second increment, then stirring, and repeating by 15-second increments until nearly melted. Stir until completely smooth and fully melted. Don’t overcook!
  • Wait for 5 minutes to slightly cool before dipping, otherwise, it will melt the buttercream filling. 
  • If you can, place two wire racks in a baking sheet and pour some chocolate over each buttercream egg. Otherwise, place a buttercream egg on a fork, dip the egg into the melted chocolate to cover completely. Gently shake off excess chocolate then place on the lined baking sheet and repeat with the remaining buttercream eggs.
  • Drizzled melted dark chocolate or white chocolate over the candies to decorate, if desired.
  • Place into the refrigerator to chill for 30 minutes prior to serving. 
  • Store in sealed containers layered between parchment paper in the refrigerator for up to 2 weeks. Enjoy. 
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4 Comments

  1. I’m always so afraid to try to work with chocolate like this…but these are so cute!!