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Butter Cream Eggs

by Jaime Festa

I thought these were super cute for Easter!  Made them this past year and they turned out great.  They weren't the easiest dessert I ever made; definitely took some patience and got pretty messy [read: sticky!] but were worth it, especially for something delicious and safe.

Original recipe is from @bakerbynature (bakerbynature.com). Love her recipes!  We usually have to substitute egg, and confirm brands of ingredients don't share equipment with some of our allergens.  But as a base, I really enjoy Ashley's recipes.

BUTTER CREAM EGGS

Ingredients:

  • 8 oz full fat cream cheese, VERY soft (I left it out for a couple hours)
  • 5 oz unsalted butter, at room temp
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 32 oz confectioner's (powdered) sugar, sifted (I never sift anything)
  • 24 oz semi-sweet chocolate, chopped (I think I just used chips)
  • 2 tsp canola oil, and a separate 1/2 tsp canola oil

Directions:

  1.  Line a large baking sheet with parchment paper and set aside.

  2. Beat the butter and cream cheese on medium-speed until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Beat in the vanilla extract and salt. Reduce the mixer speed to low and add in the confectioner's sugar, 1 cup at a time, mixing well after each addition, until all of the sugar has been added. Cover the bowl with plastic wrap and chill for at least one hour.

  3. Scoop 2 tablespoon sized portions of the mixture onto your prepared baking sheet. Using your hands, form each round into egg shapes. If the mixture is sticking to your hands, try coating them in a little confectioner's sugar. Once all of the eggs have been shaped, place the pan into the freezer for at least an hour (you really have to leave it in there!).

  4. For the chocolates: in a microwave safe bowl, combine the semi-sweet chocolate and 2 tsp of oil. Microwave on low, in 30 second increments, stirring in between each increment, until completely melted. Set aside to cool for a few minutes.

  5. Carefully dip each butter cream egg in the melted semi-sweet chocolate. It helps to place each butter cream egg on a fork, quickly dipping it into the chocolate, then quickly pulling it back out, allowing the excess chocolate drip back into the bowl before placing the egg back on the parchment paper lined baking sheet. Repeat with all of the butter cream eggs.

  6. Set aside until the chocolate has set (about 2 hours). You can speed this up by placing the eggs in the refrigerator.

Notes:

  • We make this peanut free, tree nut free, and sesame free as well by confirming all ingredients adhere to our comfort level regarding shared equipment.
  • Please note we have no affiliation with Baker by Nature.  This is not a paid advertisement for this brand.  Just a food-allergy family who enjoys these recipes and doesn't mind sharing how we modify to make allergy-free for us!
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