Easter Bunny Buttercream Board

To Make The Buttercream Frosting:

1. In a medium bowl, beat confectioners’ sugar, butter and vanilla extract on high until light and fluffy (about 5 minutes).
2. Separate the icing into 4 bowls. You’ll need about two tablespoons for black frosting, two tablespoons for white frosting, ¼ cup for pink frosting and then the rest will be for grey frosting.
3. Color the frostings then place each color in its own tipless icing bag. Cut openings in the tips of the icing bags: about 1/2 an inch wide for the pink, grey and white frosting bag tips. Cut a very small opening in the tip of the black frosting bag. The black frosting will be used for fine details so make sure that this opening is very small.

To Create The Buttercream Bunny:

1. On a large rectangle charcuterie board, use gray frosting to pipe the bunny’s face and ears. You’ll want a large grey circle a little lower than the middle of the board then two grey outlined ears towards the top of the board. Fill in the circle with grey frosting but leave the ears just as outlines.
2. Use the pink frosting to fill in the middle of the ears. Also pipe a pink nose in the middle of the bunny’s face.
3. Use the white frosting to make two large eyes above the nose.
4. Use the black frosting to add in pupils, whiskers and a smile. Then use the white to add two teeth and outline those teeth in the black frosting. Optional: pipe black glasses frames on the bunny’s face.