Easter Egg Buttercream Candies

Name: Easter Egg Buttercream Candies
Prep time: 3 h
Total time: 3 h
Yield: 20 candies
Ingredients: ½ cup unsalted butter, softened to room temperature; 4 cups powdered sugar, sifted; pinch of salt; 3 tbsp heavy cream; 1½ tsp vanilla extract; ½ tsp almond extract; 16 oz dark chocolate melting wafers; 1 tsp coconut oil

User Reviews

5.0

3 reviews

Excellent

Prep Time
3 hrs
Total Time
3 hrs
Servings
20 candies
Course
Dessert
Cuisine
American

Easter Egg Buttercream Candies

Jonathan Blevins

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

½ cup unsalted butter, softened to room temperature
4 cups powdered sugar, sifted
pinch of salt
3 tbsp heavy cream
1½ tsp vanilla extract
½ tsp almond extract
16 oz dark chocolate melting wafers
1 tsp coconut oil

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Instructions

In a large bowl, beat the butter with a hand 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 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 it 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 ½-¾ 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 handle, chill it 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 cool slightly before dipping, otherwise, it will melt the buttercream filling.
If you can, place two wire racks on a baking sheet and pour some chocolate over each buttercream egg. Otherwise, place a buttercream egg on a fork and 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.
Drizzle melted dark chocolate or white chocolate over the candies to decorate, if desired.
Place into the refrigerator to chill for 30 minutes before serving.
Store in sealed containers layered between parchment paper in the refrigerator for up to 2 weeks. Enjoy.