Buttercream Eggs
These homemade buttercream eggs will melt in your mouth, and they're surprisingly quite easy to make.Unlike similar recipes, there's no cream cheese or heavy cream in the filling. The creamy taste instead comes from a stick of butter and a can of sweetened condensed milk. Mixed with lots of powdered sugar and pure vanilla extract, the taste is undeniably creamy and perfectly decadent
Equipment
- measuring cups and measuring spoons
- large mixing bowl
- electric mixer with sturdy attachments for thick dough, or a wooden spoon
- rubber scraping spatula
- mixing spoon
- large, rimmed cookie sheets
- parchment paper
- melon baller or cookie scoop
- microwaveable bowl
- fork
Ingredients
- 1 stick butter softened to room temperature
- 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, bittersweet, or semisweet chocolate premium baking bars, such as Ghirardelli or Baker's
Instructions
- In a large bowl, use an electric 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; 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.
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 makes it much easier to coat them.
You can 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.
Tried this recipe?Let us know how it was!