Best Butter Cream Easter Eggs Recipes

Linda's Butter Cream Easter Eggs image

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

Peanut Butter Easter Eggs- Easy and No Cream Cheese image

Provided by Realtor by day

Categories Candy

Time 10m

Yield 1-24 candies, 1-24 serving(s)

Number Of Ingredients 5

1/2 cup butter, softened slightly
1 1/2 cups peanut butter
1 lb confectioners' sugar
1 tablespoon vanilla extract
1 (24 ounce) bag semi-sweet chocolate chips (or milk chocolate chips)

Steps:

Cream the butter and peanut butter together. Add the sugar and vanilla, blend thoroughly.
Shape the "dough" into egg shapes and refrigerate on waxed paper for 30 minutes.
Melt the chocolate and dip the eggs, covering completely. Let cool on waxed paper.
Decorate or personalize with names and place in fluted cupcake papers.

My Family Peanut-Butter-Cream Easter Eggs image

Provided by Lana Bade @Sunflowercooks

Number Of Ingredients 6

1 1/2 cup(s) creamy good brand peanut butter
1 cup(s) unsalted butter at room temperature
4 cup(s) 10 x,confectioner=s sugar
12 ounce(s) good chocolate chips,i use milk chocolate for these
1/2 - of a bar of parafin wax
- double boiler needed for dipping the chocolate

Steps:

Mix well in electric mixer till creamy,the butter,peanut butter and the 10 X sugar
Chill.Form into eggs.
REFRIGERATE UNTIL VERY FIRM
Melt chocolate and wax together in top of double boiler,water not touching the top pot {SIMMER}{Or chocolate will seize up}
Dip each egg and allow to drip off excess.
Place on waxed paper and chill till chocolate hardens
When hardened,store in airtight containers in refrigeratorNO PRESERVATIVES}
These are SO good!ENJOY!