Buttercream Easter Eggs



8 eggs or 1 1/4 pounds

Recipe from

Oxmoor House


1/2 cup butter, softened
3 1/2 cups sifted powdered sugar
2 tablespoons whipping cream
1 tablespoon vanilla extract
1 (12-ounce) package semi-sweet chocolate morsels


Cream butter in a large mixing bowl; gradually add sugar, beating well. Stir in whipping cream and vanilla. Chill mixture overnight. Shape into 3-inch eggs. Chill until firm.

Place chocolate in top of a double boiler; cook over simmering water, stirring until chocolate melts. Remove from heat, leaving chocolate over hot water. Using 2 forks, quickly dip eggs, one at a time, into chocolate mixture. Place on waxed paper-lined baking sheets; refrigerate until firm. Decorate with Royal Frosting, as desired. Store in airtight containers in refrigerator.

Note: Shape mixture into 1-inch eggs to make 2 dozen.