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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.

Ingredients

Scale

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

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