There is something truly magical about the classic Easter Egg Buttercream Candies Recipe that has captured hearts and taste buds alike. These luscious, silky buttercream treats enveloped in rich semi-sweet chocolate are the perfect combination of creamy sweetness and delicate texture that melt in your mouth with every bite. Whether you’re looking to create a show-stopping dessert for your spring celebrations or craving a delightful homemade confection, this recipe offers a joyful and surprisingly simple way to bring that nostalgic holiday sparkle right into your kitchen.
Ingredients You’ll Need
The charm of the Easter Egg Buttercream Candies Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each plays a unique role, from the velvety texture provided by the softened butter to the smooth melt of the chocolate coating that gives those little eggs their irresistible finish.
- Unsalted butter (1/2 cup; 113g): Softened to room temperature, it creates the creamy base of the buttercream filling.
- Confectioners’ sugar (4 cups; 480g): Adds sweetness and stabilizes the buttercream for that perfect melt-in-your-mouth feel.
- Heavy cream or half-and-half (3 Tbsp; 45ml): Provides moisture that keeps the buttercream smooth and luscious.
- Pure vanilla extract (1 1/2 tsp): Brings warmth and depth to the flavor profile.
- Almond extract (1/2 tsp): Offers a subtle, nutty undertone that elevates the overall taste.
- Pinch of salt: Balances the sweetness and enhances the other flavors.
- Semi-sweet chocolate bars (four 4-ounce bars; 450g): Coarsely chopped to melt perfectly for coating the buttercream eggs with rich chocolate.
- Vegetable oil (1 tsp): Helps the chocolate melt smoothly and gives the candy a shiny finish.
How to Make Easter Egg Buttercream Candies Recipe
Step 1: Creaming the Butter and Sugar
Begin by beating the softened butter on medium speed until it turns creamy and light, about two minutes. This step is essential because it introduces air into the butter, contributing to the smooth texture of your buttercream. Next, gradually add the confectioners’ sugar and beat on low to avoid dust clouds while combining. Adding the cream and extracts afterward brightens the flavor and keeps everything luxuriously soft. Finish with a pinch of salt to bring harmony to the sweetness.
Step 2: Chill for Easier Shaping
Cover the sticky buttercream mixture tightly and refrigerate it for at least an hour. This chilling step is key because it firms up the mixture, making it easier to shape into perfect little eggs without it sticking to your hands. If it feels too soft when shaping, just pop it back in the fridge for a short while – patience here ensures beautiful candies.
Step 3: Forming the Buttercream Eggs
Once chilled, scoop about a tablespoon of the mixture and start rolling it into balls. Flatten each ball gently between your palms and pinch one end to form that iconic egg shape. Don’t worry if the edges seem crumbly; the warmth of your hands softens the buttercream beautifully as you shape it. If sticking becomes an issue, you can lightly dust your hands with confectioners’ sugar or chill the balls briefly during the process.
Step 4: Second Chill Before Coating
Place the shaped eggs on parchment-lined baking sheets and refrigerate once again for at least an hour. This crucial step ensures the buttercream centers stay firm and won’t melt prematurely when they are dipped in chocolate.
Step 5: Melting the Chocolate
While the buttercream eggs chill, melt the sliced semi-sweet chocolate with vegetable oil to help it achieve a silky, dipping-friendly texture. Whether you prefer the double boiler method or microwave, take your time to melt the chocolate evenly and allow it to cool slightly so it doesn’t melt the buttercream when dipped.
Step 6: Dipping and Decorating
Submerge each chilled buttercream egg fully into the chocolate, then lift it out with a fork, gently tapping off any excess coating. Use a toothpick or another fork to slide the coated egg onto the parchment. If you have leftover chocolate, warm it slightly and drizzle over the eggs for a pretty decorative touch that adds both visual appeal and a little extra chocolate goodness.
Step 7: Final Set
Pop the dipped candies into the fridge for about 30 minutes until the chocolate hardens completely. This final firming step ensures the candies hold their shape perfectly and makes them ready for serving or gifting.
Step 8: Storage
Layer your Easter Egg Buttercream Candies between sheets of parchment or wax paper and store them in an airtight container in the refrigerator. They keep beautifully for up to two weeks, making them a fantastic make-ahead treat ahead of holiday celebrations.
How to Serve Easter Egg Buttercream Candies Recipe
Garnishes
These candies shine on their own but look extra special when garnished with delicate finishing touches. You can sprinkle colorful edible glitter or finely chopped nuts on top before the chocolate sets for added crunch and sparkle. A light dusting of cocoa powder or powdered sugar enhances their elegant, festive look.
Side Dishes
Pair these candies with a cup of rich coffee, a bright citrus tea, or even a glass of sweet dessert wine. Their sweet, creamy texture balances perfectly with beverages that offer a slight bitterness or acidity, creating a harmonious tasting experience. They also make a lovely companion to fresh spring fruit platters or simple shortbread cookies.
Creative Ways to Present
Presentation is half the fun with Easter-themed candies! Try placing them in a decorative Easter basket lined with pastel-colored tissue paper or arrange them artistically on a pretty cake stand. Wrapping each candy individually in colorful foil or cellophane with ribbons makes charming party favors or gifts that guests will adore.
Make Ahead and Storage
Storing Leftovers
After making this Easter Egg Buttercream Candies Recipe, store any extras in an airtight container in the refrigerator. Layer them carefully with parchment or wax paper to keep each candy from sticking together. They stay fresh and flavorful for up to two weeks, making them perfect for snacking long after Easter.
Freezing
You can freeze these candies for longer storage by placing them in a single layer on a baking sheet until frozen solid, then transferring them to a freezer-safe container or zip-top bag. When properly stored, they keep well for up to three months. Thaw overnight in the refrigerator before serving to maintain their delicate texture.
Reheating
Since these are no-bake buttercream candies, reheating isn’t necessary or recommended. Instead, if they have been refrigerated or frozen, allow them to come to room temperature for a few minutes before enjoying, so the buttery filling is soft and creamy, just like freshly made.
FAQs
Can I use different types of chocolate for coating?
Absolutely! While semi-sweet chocolate is classic and well balanced, you can experiment with milk chocolate for a sweeter option or dark chocolate if you prefer a richer, less sweet coating. Just make sure to add a little vegetable oil to keep the chocolate smooth enough for dipping.
What if my buttercream is too sticky to shape?
If your buttercream feels too sticky, try chilling it for a bit longer in the fridge. You can also lightly dust your hands with confectioners’ sugar to prevent sticking and make shaping easier. The key is a cool, firm mixture to get perfect egg shapes.
How long do these candies last?
Stored properly in an airtight container in the refrigerator, Easter Egg Buttercream Candies last for about two weeks. For extended storage, freezing is a great option, keeping the candies fresh for up to three months.
Can I add food coloring to the buttercream?
Yes! Adding a few drops of gel food coloring to the buttercream before chilling is a fantastic way to customize the eggs for a colorful Easter display. Gel colors work best because they won’t alter the buttercream’s consistency.
Is it necessary to chill the buttercream multiple times?
Chilling the buttercream after mixing and again after shaping is very important. It firms up the buttercream to ensure clean, defined shapes and prevents the buttercream from melting when dipped in chocolate. Skipping these steps can make the process messier and the results less polished.
Final Thoughts
I truly hope this Easter Egg Buttercream Candies Recipe inspires you to bring a little extra sweetness and handmade charm to your holiday celebrations. Making these delicate, luscious candies at home is not only deeply satisfying but also a wonderful way to share joy and tradition with loved ones. So roll up your sleeves, whip up that buttery filling, and enjoy every delightful bite of these elegant Easter treats!
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Easter Egg Buttercream Candies Recipe
- Total Time: 3 hours
- Yield: 20 servings
Description
These Easter Egg Buttercream Candies feature a luscious, creamy buttercream filling coated in rich, semi-sweet chocolate. Perfectly shaped like little eggs, they’re a delightful sweet treat for spring celebrations and holiday gatherings. The recipe balances the smooth sweetness of buttercream with decadent chocolate, making them a festive and indulgent homemade candy.
Ingredients
Buttercream Filling
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream or half-and-half
- 1 and 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- Pinch salt, to taste
Chocolate Coating
- Four 4-ounce semi-sweet chocolate bars (450g), coarsely chopped
- 1 teaspoon vegetable oil
Instructions
- Beat the buttercream mixture: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar and beat on low for 1 minute. Then add the heavy cream, vanilla extract, and almond extract, and beat on high for 3 minutes until smooth and creamy. Taste and add a pinch of salt if needed. The mixture will be sticky. Cover tightly and chill in the refrigerator for at least 1 hour to up to 1 day to make shaping easier.
- Prepare baking sheets: Line 1-2 large baking sheets with parchment paper or silicone baking mats and set aside for the shaped buttercream eggs.
- Shape buttercream eggs: Remove the chilled buttercream from the refrigerator. Scoop 1 tablespoon of the mixture and roll into a ball. Flatten the ball between your palms and then thin out one end into an egg shape about 1/2 to 3/4 inch thick. Place each shaped egg on the prepared baking sheet. If the mixture becomes too soft or sticky, chill for 15 minutes or dust hands with confectioners’ sugar to prevent sticking.
- Chill shaped eggs: Refrigerate the buttercream eggs for at least 1 hour or up to 1 day to firm before dipping in chocolate.
- Melt chocolate coating: Near the end of chilling, melt the chocolate and vegetable oil together. Use a double boiler or microwave in 20-second increments, stirring between each until smooth. Let the melted chocolate cool for 6-8 minutes to prevent melting the buttercream during dipping.
- Dip the buttercream eggs: Remove eggs from refrigerator. Working one at a time, submerge each buttercream egg into the melted chocolate, lift with a fork, and gently tap off excess chocolate. Use a toothpick or second fork to slide the coated egg onto the lined baking sheet.
- Decorate and set: If you have leftover chocolate, drizzle it decoratively over the dipped candies. Reheat chocolate if needed to maintain flow for drizzling.
- Chill to set: Refrigerate the dipped buttercream eggs for 30 minutes or until the chocolate coating is completely set before serving.
- Store properly: Layer the candies between sheets of parchment or wax paper and store in an airtight container in the refrigerator for up to 2 weeks.
Notes
- Chilling the buttercream mixture before shaping helps it firm up, making it easier to form egg shapes.
- If buttercream becomes too soft to handle while shaping, chill again or dust hands with confectioners’ sugar.
- Allow melted chocolate to cool slightly to prevent melting the buttercream during dipping.
- Use a double boiler or microwave carefully to avoid burning the chocolate.
- Store candies refrigerated to maintain chocolate coating and filling freshness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert, Candy
- Method: No-Cook
- Cuisine: American
