Easter is a time for pastel colors, blooming flowers, and sweet treats! And what's more delightful than biting into a homemade Buttercream Easter Egg, with its creamy center and colorful decorations? These aren't just candies; they're edible works of art that bring a smile to everyone's face. Today, I'm sharing my recipe for Homemade Buttercream Easter Eggs, so you can create these sweet treasures in your own kitchen!
These buttercream candies are actually an easy candy to shape for any season or celebration. Shape into a heart for Valentines Day, or a star for July 4 (I could go on).
So although these are an Easter candy, it could be made for any time of year.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More treat recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Easy Buttercream Easter Eggs: Homemade Treats that Sparkle
- 💬 Comments
What makes this recipe so yummy
- Although reading the cooking time you think - wow, that's going to take a long time - it's a lot of inactive time. You're pretty much only looking at about 30 minutes of work.
- Inexpensive ingredients and few of them that you can pick up down the baking aisle.
- For an Easter celebration you can add these chocolate eggs to an Easter basket, they would look so extra cute in an attractive box.
- If you like Cadbury mini eggs - they taste just like that.
Groceries you'll need: Ingredients
- Unsalted Butter
- Powdered Sugar
- Heavy Cream
- Vanilla Extract
- Almond Extract (or coconut)
- Salt
- Almond Bark
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Mix the butter with the powdered sugar, vanilla, almond, salt and cream in a large bowl. Cover and refrigerate.
- Step 2: Spoon onto a cookie sheet lined with wax paper (or parchment paper). Shape into easter egg shapes.
- Step 3: Refrigerate again.
- Step 4: Microwave the almond bark to a dipping consistency.
- Step 5: Start dipping the buttercream easter eggs into the almond bark.
- Step 6: Lay out onto a cookie sheet and refrigerate again.
- Step 7: Remove and decorate per your preference. Check the recipe card below for ideas.
Hint: When shaping the eggs, hold hands under cold water for about a minute (to get them cold). Then coat in powdered sugar. This will help avoid the buttercream sticking to your hands (because of the warmth of your hands).
Recipe variations and substitute ideas
- Melted Chocolate - use real chocolate instead of almond bark. I get it, much better tasting, but almond bark is so easy to work with. Either dark chocolate or semi-sweet (chocolate chips). Using milk chocolate will make it all too sweet.
- Cream Cheese - is often used in the filling.
- Toasted Coconut Flakes - could be used to decorate.
- Creamy Peanut Butter - add peanut butter to the filling for peanut butter eggs.
- Freeze Dried Strawberries - can taste wonderful inside the buttercream.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Not much equipment is needed. Mixing bowls and cookie sheets is pretty much all that is needed. I used a hand mixer, but you could use an electric mixer or stand mixer.
I have some affiliate links in the recipe card below.
More treat recipes I think you'll love
How to store leftovers
Store these buttercream Easter eggs in an airtight container in the refrigerator for up to one week. If you leave them out the buttercream will become really soft and melty.
Mel's kitchen notes
Decant some of the chocolate into a squeeze bottle to get pretty with the drizzling! If you have time, leave the shaped eggs overnight in the refrigerator, then dip them the next day.
If you’ve tried this Buttercream Easter Eggs Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Easy Buttercream Easter Eggs: Homemade Treats that Sparkle
Equipment
Ingredients
- ½ Cup Unsalted Butter softened
- 4 Cups Powdered Sugar
- ¼ Cup Heavy Whipping Cream
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Almond Extract or coconut
- ¼ teaspoon Salt
- 10 Ounces Almond Bark White or dark
Instructions
- In a large mixing bowl add the butter, powdered sugar, cream, vanilla, almond extract and salt. Using a hand mixer mix until a thick batter has been created.½ Cup Unsalted Butter, 4 Cups Powdered Sugar, ¼ Cup Heavy Whipping Cream, 1 teaspoon Vanilla Extract, ¼ teaspoon Almond Extract, ¼ teaspoon Salt
- Cover this bowl with plastic wrap and refrigerate for 60 minutes (at least).
- Line a cookie sheet with wax paper, then using a tablespoon measure scoop out some of the buttercream filling. Roll it into a ball then flatten and shape into an egg shape. Place down on the cookie sheet.
- Repeat with the remaining filling.
- Again, place in the refrigerator for a minimum of 1 hour.
- Once the buttercream eggs have firmed in the refrigerator prepare the coating. Add the almond bark to a small mixing bowl and microwave for 1-2 minutes. Keep checking and stirring until you get the right consistency. If you need to thin it out a little, add a teaspoon or two of shortening.10 Ounces Almond Bark
- Take the buttercream out of the refrigerator, and working quickly dip each egg into the melted almond bark. Allow the excess to run off the fork before placing down. Try to work quickly as the buttercream will soften quickly.
- Refrigerate again, for 30 minutes then using a sharp knife trim the edges where the coating has run off a little.
- Decorate as desired. If you're adding sprinkles, make sure to add them right after you've dipped the eggs, when the coating is still wet. If you're drizzling more coating, you'll need the first layer to harden first.
Notes
Nutrition
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