Easter Egg Buttercream Candies Recipe

Introduction

Easter Egg Buttercream Candies are a delightful treat perfect for spring celebrations or any time you want a sweet, creamy indulgence. These bite-sized confections combine rich buttercream with a smooth chocolate shell for a melt-in-your-mouth experience.

Ingredients

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

Instructions

1. Step 1: In a large bowl, beat the softened butter on medium speed with a handheld or stand mixer fitted with a paddle attachment until creamy, about 2 minutes. Add the confectioners’ sugar and beat on low for 1 minute. Then add the heavy cream, vanilla extract, and almond extract. Beat on high for 3 minutes or until the mixture is completely smooth and creamy. Taste and add a pinch of salt if needed. Cover the bowl tightly and chill in the refrigerator for at least 1 hour or up to 1 day to make shaping easier.
2. Step 2: Line one or two large baking sheets with parchment paper or silicone baking mats and set aside.
3. Step 3: Remove the chilled buttercream mixture from the refrigerator. Scoop about 1 tablespoon of the mixture and roll it into a ball. Flatten it gently between your palms and shape one end into an egg shape that is about 1/2 to 3/4 inch thick. Place on the prepared baking sheet and repeat with the remaining buttercream. If the mixture becomes too soft, chill for 15 minutes or dust your hands with confectioners’ sugar to prevent sticking.
4. Step 4: Chill the shaped buttercream eggs in the refrigerator for at least 1 hour or up to 1 day. Near the end of chilling, melt the chocolate and vegetable oil together in a double boiler or microwave. If microwaving, heat in 20-second increments, stirring between each until smooth. Let the chocolate cool for 6-8 minutes before dipping.
5. Step 5: Remove the buttercream eggs from the refrigerator. Dip each egg into the melted chocolate using a fork, lift it out carefully, and tap the fork gently on the side of the bowl to remove excess chocolate. Use a toothpick or second fork to slide the candy off onto the baking sheet.
6. Step 6: If you have leftover chocolate, drizzle it over the candies for decoration. Reheat chocolate if needed and use a squeeze bottle or spoon to drizzle.
7. Step 7: Refrigerate the buttercream eggs for 30 minutes or until the chocolate has fully set before serving.

Tips & Variations

• Use almond or other flavored extracts to customize the buttercream flavor according to your preference.
• Powder your hands with confectioners’ sugar to make shaping easier and prevent sticking.
• For a dairy-free option, substitute butter with a plant-based alternative and use coconut cream instead of heavy cream.
• Experiment with different types of chocolate such as dark, milk, or white chocolate for coating.

Storage

Layer the buttercream eggs between parchment or wax paper sheets and store them in an airtight container in the refrigerator for up to one week. Before serving, allow them to sit at room temperature for 10-15 minutes for the best texture. If refrigerated, candies can be reheated gently in warm chocolate if needed for a smooth outer layer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these candies ahead of time?

Yes, you can prepare the buttercream filling and shape the eggs up to one day in advance, storing them chilled. The coated candies can also be stored in the refrigerator for up to a week.

What type of chocolate works best for coating?

Semi-sweet chocolate is ideal because it provides a nice balance of sweetness and richness. However, you can use milk, dark, or white chocolate depending on your taste preferences.

Easter Egg Buttercream Candies Recipe

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4.9 from 114 reviews

Delightfully creamy Easter Egg Buttercream Candies featuring a smooth buttercream center encased in a rich, semi-sweet chocolate shell. These festive treats combine luscious flavors of vanilla and almond extract with a silky texture, perfect for holiday celebrations or gifting.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes (including chilling time)
• Yield: Approximately 40 buttercream eggs 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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. Prepare Buttercream: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar and beat on low for 1 minute. Add the cream, vanilla, and almond extracts, then beat on high for 3 minutes or until completely smooth and creamy. Taste and beat in a pinch of salt if needed. Cover tightly and chill in the refrigerator for at least 1 hour and up to 1 day to firm up.
2. Prep Work Surface: Line 1-2 large baking sheets with parchment paper or silicone baking mats and set aside.
3. Shape Buttercream Eggs: Once chilled, scoop 1 tablespoon of the buttercream mixture and roll into a ball. Flatten between your palms and thin one end into an egg shape about 1/2 to 3/4 inch thick. Place on the prepared sheet. Repeat with remaining mixture. If too crumbly, warm hands or chill mixture briefly. Dusting hands with confectioners’ sugar can help prevent sticking.
4. Chill Shaped Eggs: Refrigerate the shaped buttercream eggs for at least 1 hour or up to 1 day to firm.
5. Melt Chocolate: Melt chopped chocolate and vegetable oil together in a double boiler or microwave in 20-second increments, stirring until smooth. Let cool for 6-8 minutes before dipping to avoid melting the buttercream.
6. Dip Buttercream Eggs: Working one at a time, submerge each buttercream egg in the melted chocolate, lifting it out gently with a fork. Tap fork on the bowl edge to remove excess chocolate and slide the egg onto the baking sheet using a toothpick or a second fork.
7. Drizzle Leftover Chocolate: If any chocolate remains, reheat and drizzle over the dipped candies for decoration.
8. Set Chocolate: Refrigerate the dipped buttercream eggs for 30 minutes or until the chocolate coating is fully set.
9. Store Properly: Layer the finished buttercream eggs between parchment or wax paper and store them in an airtight container in the refrigerator for up to several days to preserve freshness.

Notes

• Chilling the buttercream is key to easier shaping and to prevent it from melting during dipping.
• If the buttercream becomes too soft while shaping, refrigerate it briefly to firm it up again.
• Using a liquid measuring cup for dipping chocolate helps with easy and even coating.
• Vegetable oil in chocolate thins it for a smoother dip and glossy finish.
• Store finished candies refrigerated to maintain texture and freshness.

Keywords: Easter candies, buttercream candies, chocolate dipped eggs, holiday treats, no-bake sweets