Butter Cream Easter Egg Candies Recipes

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LINDA'S BUTTER CREAM EASTER EGGS



Linda's Butter Cream Easter Eggs image

These eggs are really "WONDERFUL"... What a great idea to make with the kids for Easter! Try these, you will absolutely LOVE THEM! Please try my other recipes for Easter Eggs! Recipe #220348 and Recipe #220316.

Provided by Lindas Busy Kitchen

Categories     Candy

Time 3h

Yield 28-30 serving(s)

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
1/4 lb butter, softened
1 teaspoon vanilla
2 lbs confectioners' sugar
20 -23 ounces semisweet chocolate or 20 -23 ounces milk chocolate chips

Steps:

  • Mix the butter and cream cheese together.
  • (I put in the microwave for 30-45 secs. to soften).
  • Add the confectionary sugar about 1 cup at a time, along with vanilla, and mix well. (I use my hands).
  • Place the mixture in the freezer to chill for at least 20 minutes (You want it firm, but not frozen, so check it from time to time).
  • Form the mixture into egg shapes with your hands. (It is helpful to put some confectionary sugar on your hands so the eggs don't stick to them).
  • When you are done making the eggs, put them in freezer again for at least 25 minutes.
  • Melt the chocolate in a a double boiler.
  • Dip the bottom of the egg into the chocolate, then place it on a small flat dish. Take a spoon, and spoon some melted chocolate on top, spreading around with a butter knife. (Make sure you don't get it on too thick, or you won't have enough for the whole batch).
  • Arrange the chocolate coated eggs on an aluminum foil paper lined tray.
  • When done making eggs, put in the freezer for a few minutes to harden eggs.
  • Place each egg in a pastel colored paper cupcake cup.
  • Store in the refrigerator, covered with aluminum foil.

Nutrition Facts : Calories 287.1, Fat 16.9, SaturatedFat 10.3, Cholesterol 17.6, Sodium 60.6, Carbohydrate 38.9, Fiber 3.4, Sugar 32.2, Protein 3.2

BUTTER CREAM EASTER EGG CANDIES



Butter Cream Easter Egg Candies image

My grandmother used to make these every year at Easter. They taste very similar to the 'Mary Sue' butter cream Easter eggs that they used to sell during Easter-time when I was a kid.

Provided by FoodJunkie

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Time 5h

Yield 12

Number Of Ingredients 6

½ cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
2 (16 ounce) packages confectioners' sugar
1 (12 ounce) bag semisweet chocolate chips
2 tablespoons pastel multi-colored candy sprinkles, or to taste

Steps:

  • Beat butter in a bowl using an electric mixer until smooth and creamy. Mix cream cheese and vanilla into creamed butter until smooth; stir in confectioners' sugar until incorporated. Cover bowl with plastic wrap and refrigerate until mixture is firm, about 2 hours.
  • Roll sugar mixture into small egg-shapes; arrange on a baking sheet. Refrigerate until firm, about 2 hours more.
  • Line a baking sheet with waxed paper.
  • Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip eggs into melted chocolate using a fork or wooden skewer until evenly coated.
  • Arrange dipped eggs on the prepared baking sheet; garnish with sprinkles. Allow chocolate to harden, about 30 minutes. Place eggs in paper muffin or candy cups and store in refrigerator.

Nutrition Facts : Calories 568.4 calories, Carbohydrate 94.1 g, Cholesterol 40.9 mg, Fat 23.1 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 13.9 g, Sodium 113.9 mg, Sugar 90 g

BUTTERCREAM CANDIES



Buttercream Candies image

Buttercream Candies are treats with a soft and creamy buttercream filling dipped and covered in melted chocolate.

Provided by Amanda Rettke--iambaker.net

Categories     Dessert     Snack

Time 3h

Number Of Ingredients 8

½ cup (1 stick / 113 g) unsalted butter, (room temperature)
4 cups (500 g) confectioners' sugar
3 tablespoons whole milk, (room temperature)
2 teaspoons vanilla extract
½ teaspoon almond extract
1 pinch kosher salt
4 bars (4 ounces each) semi-sweet baking chocolate bars, (chopped)
1 teaspoon vegetable oil

Steps:

  • In the bowl of a stand mixer with a paddle attachment (or in a large bowl using a handheld mixer), beat the butter until creamy (about 2 minutes).
  • Add the confectioners' sugar. Beat on low for about a minute. Add the milk, vanilla, almond extract, and pinch of salt. Beat on high until smooth and creamy (about 3 minutes).
  • Cover the bowl with plastic wrap and place the buttercream mixture in the refrigerator to chill for one hour, up to 24 hours.
  • When ready, line a baking sheet with parchment paper and remove the chilled buttercream from the refrigerator.
  • Scoop out the buttercream with a one tablespoon scoop and roll it into a ball. Place it on the parchment-lined baking sheet. Repeat with the remaining buttercream. (If the mixture gets too sticky, add some confectioners' sugar to your hands.)
  • Place the balls of buttercream in the refrigerator to chill for another hour, up to 24 hours.
  • In the last few minutes of chilling the buttercream balls, melt the chocolate. Add the chocolate pieces and oil to a microwave-safe bowl. Heat in 20-second increments, stirring after every 20 seconds, until the chocolate is melted and creamy. Let it sit for about 5 minutes to cool before dipping the buttercream balls.
  • Remove the buttercream balls from the refrigerator. Working one at a time, gently drop the balls into the melted chocolate, making sure they are completely covered in chocolate.
  • Using a fork, lift out the chocolate-covered buttercream. Use a toothpick or another fork to slide the buttercream candy onto the parchment-lined baking sheet.
  • Drizzle the remaining chocolate over the candies. Place in the refrigerator for about 30 minutes, or until the chocolate has set.
  • Store candies in the refrigerator in an airtight container for up to 2 weeks.

Nutrition Facts : Calories 134 kcal, ServingSize 1 serving

"NO COOK" BUTTERCREAM EASTER EGGS



A classic Easter candy recipe! These sweet, creamy eggs feature a soft buttercream center enrobed in tempered chocolate and decorated with sprinkles.

Provided by becky

Categories     Chocolate

Time 1h15m

Number Of Ingredients 9

225 grams unsalted butter, softened (1 cup / 2 sticks)
1 Tablespoon vanilla extract
1/4 teaspoon salt
900 grams icing sugar* (2 pounds, or about 7-7.5 cups), plus more as needed
3 Tablespoons whole milk, plus more as needed
Flavor oil or extract, to taste**
Gel food coloring (optional)
Good-quality chocolate couverture, for tempering and enrobing
Sprinkles, sanding sugar, or additional melted chocolate, for decorating

Steps:

  • Line a large baking tray with parchment or a silicone mat, and set aside until ready to use.
  • In a large mixing bowl or the bowl of a stand mixer, whip softened butter until light and fluffy. Whip in vanilla extract and salt.
  • Gradually add icing sugar and milk, alternating between the two until all sugar is worked into the mixture and a soft dough has formed. If necessary, add a bit more icing sugar or milk-the dough should not be too sticky, or too stiff.
  • Add your choice of flavor and color. If desired, you can separate the dough into several smaller bowls, rather than making only one flavor. You can also skip the flavoring and make classic vanilla buttercream eggs.
  • Using your hands, shape the dough into balls and place on parchment-lined tray. Transfer to the refrigerator to chill while you melt and temper your chocolate.
  • When chocolate is ready, remove buttercream centers from the fridge. Working quickly, use an enrobing fork to dip each center in the tempered chocolate and transfer to prepared tray. Decorate each egg with sprinkles or sanding sugar, or pipe with additional chocolate.
  • Allow chocolate to set before transferring eggs to an airtight container. Layer eggs between parchment or wax paper. Store container in the refrigerator, or in a cool/dark place at room temperature, for up to two weeks.

BUTTER CREAM EASTER EGG CANDIES



Butter Cream Easter Egg Candies image

My grandmother used to make these every year at Easter. They taste very similar to the 'Mary Sue' butter cream Easter eggs that they used to sell during Easter-time when I was a kid.

Provided by FoodJunkie

Categories     Chocolate Candy

Time 5h

Yield 12

Number Of Ingredients 6

½ cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
2 (16 ounce) packages confectioners' sugar
1 (12 ounce) bag semisweet chocolate chips
2 tablespoons pastel multi-colored candy sprinkles, or to taste

Steps:

  • Beat butter in a bowl using an electric mixer until smooth and creamy. Mix cream cheese and vanilla into creamed butter until smooth; stir in confectioners' sugar until incorporated. Cover bowl with plastic wrap and refrigerate until mixture is firm, about 2 hours.
  • Roll sugar mixture into small egg-shapes; arrange on a baking sheet. Refrigerate until firm, about 2 hours more.
  • Line a baking sheet with waxed paper.
  • Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip eggs into melted chocolate using a fork or wooden skewer until evenly coated.
  • Arrange dipped eggs on the prepared baking sheet; garnish with sprinkles. Allow chocolate to harden, about 30 minutes. Place eggs in paper muffin or candy cups and store in refrigerator.

Nutrition Facts : Calories 568.4 calories, Carbohydrate 94.1 g, Cholesterol 40.9 mg, Fat 23.1 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 13.9 g, Sodium 113.9 mg, Sugar 90 g

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  • In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar and beat on low for 1 minute. Add the cream, vanilla and almond extracts, then beat on high for 3 minutes or until completely smooth and creamy. Taste, then beat in a pinch of salt if needed. (It’s supposed to be very sweet!) The mixture will be very sticky. Cover the bowl tightly with aluminum foil or plastic wrap and chill in the refrigerator for at least 1 hour and up to 1 day. Chilling makes shaping the buttercream filling a little easier.
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