Buttercream Easter Eggs
These delicious little Easter treats are easy to make yet heavenly. Little buttercream Easter eggs are candies of buttercream, shaped like little egg bricks then dipped in almond bark.
Equipment
Ingredients
- ½ Cup Unsalted Butter softened
- 4 Cups Powdered Sugar
- ¼ Cup Heavy Cream
- 1 teaspoon Vanilla Extract
- ¼ teaspoon almond extract or coconut
- ¼ teaspoon Salt
- 10 oz 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.
- 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.
- 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
When photographing this recipe I made a batch of these buttercream Easter eggs using almond extract and dark (chocolate) colored almond bark. I made another batch using coconut extract instead and used the white almond bark (for a coconut buttercream filling). Both were equally delicious.
When rolling and handling the buttercream you should coat hands in powdered sugar to help prevent sticking.
If you find your almond bark when melted is not quite thin enough, use a little coconut oil or shortening to thin it out.
Nutrition
Serving: 1g | Calories: 178kcal | Carbohydrates: 20g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 12mg | Sodium: 79mg | Fiber: 1g | Sugar: 18g
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