Butter Cream Easter Eggs Recipe

Butter Cream Easter Eggs Recipe

Butter Cream Easter Eggs

  • 1 pkg. (8 oz.) cream cheese, softened
  • 1/4 lb. butter, softened
  • 1 tsp. vanilla
  • 2 lbs. confectioners' sugar
  • 12 oz. dark chocolate melts, dark chocolate coating or semi-sweet chocolate chips

Preparation -
Mix the cream cheese, butter and vanilla together until well blended. Add the confectioners' sugar and mix well. Place the mixture in the refrigerator to chill for at least 2 hours. Using the palms of your hands, roll the mixture, a small amount at a time, into small egg shapes. Refrigerate again for at least 1 hour. Melt the chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each cream egg in melted chocolate to coat, then lay on a waxed paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.

Chocolate candy making made easy...

The Deluxe Chocolatiere is an Dual electric Chocolate melting pot. It gently melts the chocolate to the perfect temperature then keeps it melted and soft. It comes with a spatula, six candy molds, a large heart-shaped mold for filling with ice cream, fruit, cream, etc., ten wooden skewers for chocolate fondue, ten plastic forks for fruit, one spiral for truffle dipping, one flat chocolate making fork for handling square chocolates, one deluxe recipe book, ten foil sheets, 10 cellophane sheets, 20 ties and 20 cards.

You Should Also Read:
The Home Cooking Recipe Index and Site Map
The Home Cooking Cookbook Corner
More Easter Candy Recipes

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