You haven't had a REAL buttercream egg until you've tried this vintage Buttercream Eggs recipe. With just 5 basic ingredients, this homemade Easter candy is far superior to any manufactured version you can buy. Super sweet, thick and creamy, these chocolate dipped eggs are perfectly decadent and highly irresistible (plus each one is unique, special, and made with love)!
So I will be the first to admit that kitchen shortcuts and premade, store-bought prepared items are great, especially around the holidays.
But Easter candy? That was always a trip to the store (or 2 or 3) to fill my kids' Easter baskets. That was, until I found this easy buttercream Easter eggs recipe in my Nana's recipe box.
That's not to say I still don't buy Peeps and jelly beans. After all, how else would I make my Birds Nest Cookies?
But when it comes to Easter chocolate, this wonderful recipe is all I need. These buttercream eggs will melt in your mouth, and they're surprisingly quite easy to make.
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👪Why you'll love it
| Undeniable, authentic taste- These Buttercream Easter eggs are top notch and well worth the effort because of the beautiful and truly decadent end results! Makes a great gift- Nothing says "thank you very much" like a tin of homemade Buttercream Eggs! Kids can help- Have kids around? They can help you form the eggs. Kids also love to decorate these with sprinkles. All the eggs seen in this post were decorated by my son. He was happy to help because he got a very special, chocolaty treat at the end (take a guess what it was....). |
🥘Ingredients
For a full list of ingredients and measurements, see the printable recipe card below
- Butter- use salted and name brand for best taste and quality
- Pure vanilla extract- use pure over imitation for superior taste
- Sweetened condensed milk- this is not the same as evaporated, so look at the labels carefully
- Confectioners' sugar- we'll be using a lot of this; you'll want to buy the two pound bag
- Unsweetened premium baking bars- because of the super sweet filling, you really don't need sweetened chocolate. Stick to premium baking bar brands, like Ghirardelli and Baker's--and absolutely 100% do not use chocolate chips, which are not intended for melting due to their waxy coating
🔪Instructions
For a more detailed set of instructions, see the printable recipe card below.
- In a large mixing bowl, cream room temperature butter until light and fluffy. Add vanilla and condensed milk; beat until blended.
- Add powdered sugar, 2 cups at a time, blending well after each addition.
- On parchment paper, knead mixture to a smooth fondant consistency.
- Use a small cookie scoop (about 1 T.) per egg; roll between hands to form a smooth egg shape.
- Place eggs on rimmed cookie sheet lined with parchment paper. Refrigerate for 2-3 hours.
- When ready to coat, melt chocolate at 50% power in microwave in 30 second intervals until mostly melted; then stir to smooth. Slightly cool before next step.
- Drop firmed buttercream eggs into chocolate, one at a time. Use a fork to roll and coat the eggs (do not puncture).
- Use the fork to lift the eggs out of the chocolate and onto a rimmed cookie sheet lined with new parchment paper.
- Decorate immediately; then refrigerate eggs for 1 more hour to set.
Hint: When mixing the buttercream mixture, use sturdy attachments for your mixer. If you don't have these, use a sturdy wooden spoon instead.
🥣Substitutions
Chocolate: You can use semisweet or bittersweet chocolate instead of unsweetened. You could also use pastel colored melting wafers (pink, yellow, blue), provided that they're not too sweet.
📖Variations
Coconut Cream Eggs- Moist, sweetened coconut (in your desired amount) may be added to the fondant mixture to create coconut eggs (you may want to shred the coconut further by placing it in a food processor first)
Peanut butter yolks- Make a small yolk out of 1 teaspoon of smooth peanut butter and wrap it in a layer of fondant. Then shape into eggs and coat as directed.
Lemon buttercreams- Add 1 teaspoon of lemon extract to the fondant filling.
Orange buttercreams- Add 1 teaspoon of orange extract to the fondant filling.
🍽Equipment
- Measuring cups
- Measuring spoon
- Large mixing bowl
- Hand mixer or stand mixer with sturdy attachments for thick dough, or a wooden spoon
- Rubber spatula
- Mixing spoon
- Large, rimmed cookie sheets
- Parchment paper
- Melon ball or cookie scoop
- Microwave-safe bowl
🍶Storage
Store in an airtight container and keep refrigerated. Use parchment paper in between layers so the eggs don't stick together. Enjoy within 5-7 days.
You can also freeze buttercream eggs in freezer safe packaging for up to 3 months. Wrap eggs individually in wax or parchment paper and then place several in a freezer bag. Defrost overnight in the fridge.
💭Top tip
Chilling the eggs in the fridge before dipping them in the chocolate allows them to be coated much easier.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite Easter desserts to serve with Buttercream Eggs:
📋Recipe
Buttercream Eggs
Ingredients
- 1 stick butter softened to room temperature--this takes about an hour
- 1 teaspoon pure vanilla extract
- ⅔ cup sweetened condensed milk please note this is not the whole can
- 6 cups confectioners' sugar
- 12 ounces unsweetened chocolate premium baking bars, such as Ghirardelli or Baker's
Instructions
- In a large mixing bowl, use a mixer to cream room temperature butter until light and fluffy. Add vanilla and condensed milk; beat until blended.
- Add powdered sugar, 2 cups at a time, blending well after each addition.
- Transfer mixture to parchment paper; knead to a smooth fondant consistency.
- Use a small cookie scoop (about 1 T.) per egg; roll between hands and pinch at one end to form a smooth egg shape.
- Place eggs on rimmed cookie sheet lined with parchment paper. Refrigerate for 2-3 hours.
- When ready to coat, melt chocolate at 50% power in microwave in 30 second intervals until mostly melted; then stir to smooth. Slightly cool before next step.
- Drop firmed buttercream eggs into chocolate, one at a time. Use a fork to roll and coat the eggs (but do not puncture eggs with fork).
- Use the fork to gently lift the eggs out of the chocolate (without piercing them) and onto a rimmed cookie sheet lined with new parchment paper.
- Decorate immediately if desired; then refrigerate eggs for 1 more hour to set.
- Store eggs in an airtight container and keep refrigerated. Use parchment paper in between layers so the eggs don't stick together. Enjoy within 5-7 days. You can also freeze buttercream eggs in freezer safe packaging for up to 3 months. Wrap eggs individually in wax or parchment paper and then place several in a freezer bag. Defrost overnight in the fridge.
- For flavor variations, see the above post.
Notes
- When mixing the buttercream mixture, use sturdy attachments for your mixer. If you don't have these, use a sturdy wooden spoon instead.
- Chilling the eggs in the fridge before dipping them in the chocolate allows them to be coated much easier.
- If the chocolate starts to solidify, return it to the microwave to melt slightly.
Karli M. says
Where has this recipe been all my life??? These were amazing!
Kitchen Ready Betty says
So glad you liked them! Make them in different shapes for different holidays so you can keep enjoying them throughout the year!