Every year my mom would make homemade chocolate covered butter cream eggs for my family to enjoy in our Easter baskets. I can remember it taking her a long time to make these, and she broke mixer after mixer when making these eggs. She also sold them by the hundreds with the great reputation she received for how good they are. With today’s technology I have found a very quick and easy method to making these delicious homemade Butter Cream Easter Eggs! I especially love making this sweet and delicious treat with my grandkids and showing them a recipe that has been passed down through the generations! These delicious eggs can be made in no time. When I was in a candy making class I learned that dark chocolate works best with butter cream eggs. The bitter dark chocolate compliments the sweet butter cream center.
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WHAT BETTER WAY TO ENJOY CREAM EGGS THEN MY MAKING THEM YOURSELF WITH YOUR LITTLE ONES! HERE IS WHAT WE USED TO MAKE THEM:
This recipe makes about 5 or 6 1/4 lb eggs.
- 1/2 of an 8oz. package of cream cheese, softened
- 1/2 of a stick of butter, softened (1/8 Ibs)
- 3/4 teaspoon of good vanilla
- 1 Ib confectioners sugar (4 cups)
- about 1/2 Ib of your favorite dark chocolate wafers to melt (we used Merckens)
Chocolate Covered Butter Cream Eggs – Step 1
If you have a food processor that will work best. If not, a mixer will work fine. First cream the butter and cream cheese. Add the vanilla and sugar and pulse until well mixed. Place the mixture in the freezer for about 15 minutes. Quickly take the mixture and form shapes desired. Put shapes onto a cookie sheet covered in wax paper. Place in fridge for about 3 hours.
Chocolate Covered Butter Cream Eggs – Step 2
Then melt the dark chocolate wafers to the correct consistency. You don’t want the chocolate too hot when you are ready to dip the eggs. Cover and Store in a cool room.
You now have some delicious butter cream eggs covered in chocolate! Enjoy these sweet treats this Easter!