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Easter Egg Buttercream Candies Recipe

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3.8 from 43 reviews

  • Author: Amina
  • Total Time: 3 hours (including chilling time)
  • Yield: 20 servings
  • Diet: Vegetarian

Description

These Easter Egg Buttercream Candies are a rich and creamy homemade treat perfect for the holiday season. Made with a smooth buttercream filling and dipped in silky semi-sweet chocolate, these candies offer a delightful combination of sweet, creamy, and slightly nutty flavors from the almond extract. Chilling the buttercream makes shaping easier, and the final chocolate coating adds a satisfying snap. Ideal for gifting or enjoying as a festive dessert, these candies require some patience during chilling but reward you with a decadent result.

Ingredients

Buttercream Filling

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 4 cups (480g) confectioners’ sugar
  • 3 Tablespoons (45ml) heavy cream or half-and-half
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • Pinch salt, to taste

Chocolate Coating

  • Four 4-ounce semi-sweet chocolate bars (450g), coarsely chopped
  • 1 teaspoon vegetable oil

Instructions

  1. Make the Buttercream: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar and beat on low for 1 minute to combine. Then add the heavy cream, vanilla extract, and almond extract, and beat on high for about 3 minutes until the mixture is completely smooth and creamy. Taste and add a pinch of salt if needed. Cover tightly with foil or plastic wrap and chill in the refrigerator for at least 1 hour or up to 1 day to firm up the buttercream.
  2. Prepare Baking Sheets: Line one or two large baking sheets with parchment paper or silicone baking mats and set them aside for later use.
  3. Shape Buttercream Eggs: Remove the chilled buttercream from the refrigerator. Scoop about 1 tablespoon of the mixture and roll into a ball. Flatten the ball gently between your palms and shape one end into an egg shape, about 1/2 to 3/4 inch thick. Place each shaped egg on the prepared baking sheet. If the buttercream is crumbly, let your hands warm it as you shape, or chill the mixture for 15 minutes if it becomes too soft. You can also dust your hands with confectioners’ sugar to prevent sticking. Repeat with remaining buttercream.
  4. Chill Shaped Eggs: Refrigerate the shaped buttercream eggs for at least 1 hour or up to 1 day to firm them before dipping.
  5. Melt Chocolate: During the final minutes of chilling, melt the coarsely chopped chocolate and vegetable oil together using a double boiler or microwave. If microwaving, heat in 20-second increments, stirring each time until smooth. Let the melted chocolate cool for 6-8 minutes to prevent melting the buttercream when dipping.
  6. Dip Eggs in Chocolate: Working one at a time, submerge each buttercream egg completely in the melted chocolate using a fork. Gently lift it out, tapping the fork against the bowl to remove excess chocolate. Use a toothpick or a second fork to transfer the coated candy onto the prepared baking sheet.
  7. Drizzle Chocolate (Optional): If there’s leftover chocolate, reheat it slightly if needed, and drizzle over the dipped candies with a squeeze bottle or fork for decoration.
  8. Set Chocolate: Refrigerate the dipped buttercream eggs for 30 minutes or until the chocolate coating has completely set.
  9. Store Properly: Layer the buttercream eggs between sheets of parchment or wax paper and store them in an airtight container in the refrigerator for up to 2 weeks.

Notes

  • Chilling the buttercream filling before shaping is essential for easier handling and shaping.
  • If the buttercream becomes too sticky while shaping, refrigerate it briefly or dust your hands with confectioners’ sugar to prevent sticking.
  • The chocolate can be melted using a double boiler or microwave; just be careful not to overheat or burn it.
  • Let the melted chocolate cool slightly before dipping to keep the buttercream from melting inside.
  • Store the finished candies in the refrigerator to keep the buttercream fresh and the chocolate firm.
  • These candies can be made up to a day in advance at different stages to save time on the day they are to be served.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://aminabakes.com/easter-egg-buttercream-candies-recipe/