Easy Buttercream Chocolate Easter Eggs Candy Recipe

This easy homemade buttercream Easter eggs recipe is a perfect blend of sweet butter and sugar made with just six ingredients: butter, sugar, cream, vanilla, chocolate and coconut oil (or vegetable shortening.) They’re perfect for a tasty, no-bake Easter dessert! Add them to Easter baskets. It’s a gluten-free recipe. 

This Homemade buttercream Easter eggs recipe is as easy as they are a classic sweet treat. Try my tasty and easy Peanut Butter Easter Eggs too!

Save money this Easter and make them yourself. Your family members will love them.

 

Disclosure: This post contains Amazon affiliate links which means, if you make a purchase, I’ll receive a small commission but, the price you pay is the same. 

Buttercream Easter Eggs Recipe

As Easter approaches, it’s time to indulge in the sweet traditions that add to the excitement of this special holiday. Among the array of sweet treats adorning dessert tables and Easter baskets, Easter egg buttercream candies stand out as a timeless and homemade favorite. 

These delectable delights, with their creamy centers and chocolate coatings, evoke a sense of excitement and celebration. In this blog post, we’ll explore how to create homemade butter cream eggs that are sure to delight even the Easter bunny.

Real Chocolate

For this recipe, I use semisweet chocolate chips, but you can use milk chocolate chips (or white chocolate chips) if that’s to your liking. I always have chocolate chips in my pantry for pancakes and  chocolate chip cookies but, you can use baking chocolate bars if that’s what you prefer.

You can use bittersweet chocolate or a mixture of semisweet chocolate if you prefer. You can use milk chocolate or white chocolate. If you choose to use white chocolate, it can be harder to melt so, be sure to use coconut oil to aid it in melting. It also doesn’t reheat as easily if you let it harden.

White Chocolate 

White chocolate is a little more sensitive to work with. You must work fast because it will harden quickly and when you re-melt it, the consistency changes a bit.

Find bakers chocolate in the baking aisle at the grocery store which, is where the chocolate chips are too.

The coconut oil (or vegetable shortening, such as Crisco) gives the chocolate a nice smooth, shiny sheen. If you’re making white chocolate candy eggs, it will help with the consistency of melting it. However, you don’t need a lot of it.

Coconut Buttercream Eggs

Variations

• Feel free to add 1/4 cup of sweetened coconut flakes to the buttercream mixture if you want coconut buttercream eggs. 
• If desired, mix in a drop or two of food coloring to add a festive touch to the buttercream.
• For variety, divide the buttercream into separate bowls and add food coloring to each portion, mixing until evenly colored.

Ingredients

Makes 32 chocolate candy eggs.

Buttercream Filling

• 1/2 cup salted butter, softened 
• 3 1/2 cups confectioners’ sugar (powdered sugar)
• 1 tsp vanilla extract
• 3 tbsp heavy cream
• festive spring sprinkles or sugar decorations (optional)

Chocolate Coating

• 12 ounces semisweet chocolate chips (semisweet or milk chocolate chips)
• 1 tsp coconut oil (or vegetable shortening) 

Instructions

*The printable recipe is in the recipe card at the bottom of this post.

Buttercream Filling

First, in a large bowl (using your paddle attachment for stand mixers), cream (beat on high speed) the room temperature butter until it’s smooth and creamy.

Then, gradually add the confectioners’ sugar, one cup at a time, mixing on medium speed well after each addition and scrape the side of the bowl as necessary.

Next, add the vanilla extract and heavy cream, and beat until the mixture is light and fluffy. 

Then, shape the filling into a ball and wrap in plastic wrap. Put in your refrigerator for 30 minutes to chill so it’s easier to handle. Otherwise, when it encounters the warmth of your hands, it’ll melt when it’s dipped in the warm chocolate and not hold it’s egg shape.

Shape and Refrigerate the Easter Eggs

Meanwhile, line a baking sheet with parchment paper or wax paper.

Then, take a spoonful of the buttercream mixture and shape them into an egg shape using your hands. It’s easiest to roll them and then round the ends. Place the shaped eggs onto the paper-lined baking sheet (with wax paper or parchment paper.)

Next, place the baking sheet with the shaped buttercream eggs in the refrigerator for about 30 minutes to 1 hour, or until they are firm and chilled.

Coat the Eggs in Chocolate

Then, if you’re going to decorate the eggs, get your decorations ready because you have to add them to the eggs while the chocolate is still wet so they adhere to them.

Next, in a small and deep microwave-safe bowl, add chocolate chips and vegetable shortening or coconut oil. Set the microwave on full power for about 40-50 seconds to the melt chocolate chips. Stir until smooth and melted. 

Alternatively, you may melt chocolate in a double broiler on your stove-top stove which is what I did. Some cookware comes with one. It’s good for making custard as well.

What’s a double broiler?

A double broiler is a separate metal pan you put on top of a pan in which it fits and boil the water in the bottom pan. The steam melts the chocolate so there is no direct heat on the chocolate, which will burn it over time.

Then, remove the chilled buttercream eggs from the refrigerator.

Then, using a toothpick or wooden kabob skewer, carefully and gently dip each egg into the melted chocolate until fully coated, allowing any excess chocolate drip to fall off back into the bowl.

Next, place the chocolate-coated eggs back onto the paper-lined baking sheet and quickly decorate if desired.

Decorate and Chill

Then, while the chocolate coating is still wet, decorate the Easter eggs with pastel colored sugar decorations, drizzles of melted chocolate, or other decorative toppings as preferred.

Next, once decorated, place the baking sheet with the chocolate-coated eggs in the refrigerator to allow the chocolate to set and the buttercream filling to firm up completely, usually for about 1-2 hours.

Serve and Enjoy

Then, once the chocolate coating has set, cover with plastic wrap and store them in the refrigerator until you’re ready to box them. Box them in a single layer separated by wax paper. 

Your homemade buttercream Easter eggs are ready to be enjoyed!

Serve them as delightful treats for Easter gatherings, gift them in decorative baskets, or simply indulge in their creamy, buttery sweetness as a festive treat.

Buttercream Egg Storage

Store the buttercream eggs in an airtight container until you’re ready to give them away or eat them for your own personal consumption, of course. Freeze them up to 6 months. 

Making homemade butter cream eggs is a delightful way to celebrate and share the joy and sweetness of the Easter season. With just a few simple ingredients and a bit of creativity, you can create irresistible treats that capture the fun of the holiday. 

Whether you’re crafting them with children, gifting them to friends and family, or savoring them yourself, these buttercream Easter eggs are sure to bring smiles! Plus, it’s a great recipe for sharing!

Whether you’re crafting them with children, gifting them to friends and family, or savoring them yourself, these buttercream Easter eggs are sure to bring smiles! Plus, it’s a great recipe for sharing.

Happy Easter and happy indulging!

You may also like:

Peanut Butter Easter Eggs

Easy Baileys Dark Chocolate Truffles

Robin’s Egg Cupcakes

See more Easter recipes.

 

I took this recipe to Weekend Potluck.