Linda's Butter Cream Easter Eggs

Treat your loved ones this spring with Linda’s Butter Cream Easter Eggs, a decadent homemade confection that's as delightful to make as it is to eat. These creamy, melt-in-your-mouth candies feature a luscious butter and cream cheese filling sweetened with powdered sugar and flavored with vanilla, and can be customized with optional peanut butter or shredded coconut for extra indulgence. Hand-shaped into festive egg forms, they’re dipped in a glossy semisweet chocolate coating and topped with colorful sprinkles or candies for a truly eye-catching treat. With no baking required and plenty of room for creativity, this recipe is perfect for Easter celebrations or gifting. Ready in just under an hour (with some chill time), these rich, chocolatey eggs are bound to be the highlight of your holiday dessert table.

Nutriscore Rating: 40/100

Prep Time:40 mins

Cook Time:0 mins

Total Time:40 mins

Servings: 24

Ingredients

• 1 cup (softened) Unsalted butter
• 4 ounces (softened) Cream cheese
• 2 teaspoons Vanilla extract
• 6 cups Powdered sugar
• 1 cup Shredded coconut (optional)
• 1 cup Peanut butter (optional)
• 2 cups Semisweet chocolate chips
• 2 tablespoons Coconut oil or vegetable shortening
• 1 cup Colored sprinkles or decorative candies (optional)

Directions

Step 1

In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy using an electric mixer.

Step 2

Add the vanilla extract and gradually mix in the powdered sugar, 1 cup at a time. Beat until the mixture forms a thick, dough-like consistency.

Step 3

If desired, divide the mixture into separate bowls to create different flavors. Add shredded coconut to one batch and peanut butter to another, mixing thoroughly.

Step 4

Shape the buttercream mixture (in its various flavors) into small egg shapes, about 1.5–2 inches in size. Place the eggs on a parchment-lined baking sheet.

Step 5

Refrigerate the shaped eggs for 1 hour or until firm.

Step 6

While the eggs chill, melt the semisweet chocolate chips and coconut oil (or vegetable shortening) in a microwave-safe bowl in 20-second increments, stirring after each interval until smooth and glossy.

Step 7

Using a fork or dipping tool, dip each buttercream egg into the melted chocolate, ensuring it is evenly coated. Let any excess chocolate drip off.

Step 8

Place the coated eggs back onto the parchment-lined baking sheet. Optionally, sprinkle them with colored sprinkles or decorate with candies before the chocolate sets.

Step 9

Refrigerate the eggs again for at least 20 minutes until the chocolate coating is firm.

Step 10

Store the finished Easter eggs in an airtight container in the refrigerator for up to 2 weeks. Serve chilled or at room temperature and enjoy!

Nutrition Facts

Serving size	(2190.5g)

Amount per serving	% Daily Value*
Calories	10550.6

Total Fat 583.4g	0%
Saturated Fat 352.7g	0%
Polyunsaturated Fat 1.7g
Cholesterol 362.5mg	0%
Sodium 1556.2mg	0%
Total Carbohydrate 1350.3g	0%
Dietary Fiber 87.0g	0%
Total Sugars 1207.9g
Protein 118.6g	0%

Vitamin D 0IU	0%
Calcium 647.8mg	0%
Iron 29.6mg	0%
Potassium 4679.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.2%

Protein: 4.3%

Carbs: 48.5%