Imagine biting into a decadent, creamy egg-shaped confection that's so delicious, it makes store-bought treats look pale in comparison. These homemade butter cream eggs are not just a dessert; they're a culinary masterpiece that will transport you to a world of pure indulgence. Whether you're a baking enthusiast or a chocolate lover looking to impress, this recipe is your golden ticket to creating mouthwatering, professional-quality treats right in your own kitchen!
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: American
Serves: 12 eggs
Ingredients
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup chocolate chips, for coating
Instructions
- Prepare your workspace by ensuring all ingredients are at room temperature. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, cream the softened unsalted butter using an electric mixer until smooth and fluffy, about 2-3 minutes.
- Gradually add powdered sugar to the butter, mixing on low speed to prevent sugar from flying out of the bowl. Continue mixing until fully incorporated.
- Pour in heavy cream, vanilla extract, and salt. Mix on medium speed until the mixture becomes smooth and creamy, with a consistent texture.
- Using clean hands, shape the butter cream mixture into egg-like forms, approximately 2 inches long. Place each formed egg on the prepared parchment-lined baking sheet.
- Place the shaped eggs in the refrigerator for 15-20 minutes to firm up, which will make them easier to coat with chocolate.
- Melt chocolate chips in a microwave-safe bowl, stirring every 30 seconds until completely smooth and glossy.
- Remove eggs from refrigerator and carefully dip each one into the melted chocolate, using a fork to ensure complete coverage. Tap off excess chocolate and return to the parchment sheet.
- Allow chocolate-covered eggs to set at room temperature or place in refrigerator for faster setting, about 10-15 minutes.
- Once set, your homemade butter cream eggs are ready to serve. Store in an airtight container in the refrigerator for up to 5 days.
Tips
- Temperature is Key: Ensure all ingredients are at room temperature for the smoothest, most consistent butter cream mixture.
- Powdered Sugar Technique: Add powdered sugar gradually and mix on low speed to prevent a messy sugar explosion in your kitchen.
- Chilling is Crucial: Refrigerate the shaped eggs before chocolate coating to help them maintain their form and make dipping easier.
- Chocolate Melting Hack: Use 30-second intervals when melting chocolate and stir between each to prevent burning.
- Coating Perfection: Use a fork when dipping eggs in chocolate to allow excess chocolate to drip off, creating a smooth, even coating.
- Storage Tip: These delightful eggs can be stored in an airtight container in the refrigerator for up to 5 days - if they last that long!Pro tip: For an extra touch of elegance, try drizzling contrasting melted chocolate over the finished eggs or sprinkling some sea salt for a gourmet twist.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 1g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 40mg
