Butter Cream Easter Eggs

1. 1

   Combine the butter and cream cheese until smooth. Add in the vanilla and sugar and stir until smooth.

2. 2

   Cover your bowl and refrigerate for at least 3 hours or overnight to let the flavors mingle. When ready to shape the eggs, grab about 3 tablespoonfuls at a time and shape into the traditional 1/2 egg shape. You could also make a huge one if you want. The filling will be cold and become more malleable in your warm hands.

3. 3

   Set shaped eggs on a parchment-paper-lined baking sheet and place back in the fridge for 10 minutes or so to get cold again.

4. 4

   For milk chocolate, use chocolate chips; for dark chocolate, I use Hershey's Special Dark-the large bars. Break up the chocolate and melt in the microwave for 45 seconds, stir, then another melt again for 30 seconds or more depending on your microwave. A big chocolate bar does about 5 eggs.

5. 5

   This recipe will make about 20 eggs.

6. 6

   For coconut cream eggs, add in 3/4 cup of coconut to the ingredients above.

* Per serving · 4 servings · Values may vary.

No additional tips available.