Recipe for Buttercream Easter Eggs


    Buttercream Easter Eggs

    8 ounces cream cheese
    1/4 pound butter, creamed
    1 teaspoon vanilla extract
    2 boxes confectioners' sugar
    12 ounces chocolate chips or semi-sweet chocolate melts

    Mix the cream cheese, butter and vanilla together until well blended. Mix in the confectioner's sugar. Place mixture in refrigerator for at least 2 hours.

    Roll the mixture, a small amount at a time into small egg shapes and place in refrigerator again for at least an hour.

    Melt the chocolate in a microwave oven or in a double boiler. Using a large wooden pick, dip each cream egg in melted chocolate to coat, then lay on a wax paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.