Buttercream Easter Eggs (Or Rounds) |
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ShareEmailShare![]() ![]() ![]() As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here. Let me teach you how to make your own Easter egg buttercream candies. This recipe includes variations for classic vanilla buttercream filling as well as funfetti buttercream filling, coconut buttercream filling, and peanut butter filling. ![]() When I say you are going to be the star of the next holiday that calls for buttercream candies (likely Easter, but let’s be honest, what holiday or even regular day isn’t made better by some candy?), I truly mean it. Whenever I make these homemade butter cream eggs, they disappear in a snap. With creamy filling bursting with flavor and a smooth chocolate coating, each bite of these chocolate Easter eggs will have you feeling like one of those little church ladies, handing out peanut butter eggs and coconut buttercream eggs like a boss. And no, of course not– these are not limited just to an Easter celebration or Easter baskets. Buttercream eggs are welcome at any holiday, and simply swapping out some festive sprinkles on the outside can turn them into a treat fit for any holiday dessert spread. ![]() Intimidated? Don’t be. If you can make buttercream frosting and dip things in chocolate, you are going to master these homemade Easter eggs on the first try. Plus, you’ll be beaming with pride over making them yourself, and your friends and family members will be so impressed by your skills. WHAT ARE BUTTERCREAM EASTER EGGS?Commercial buttercreams are typically filled with similar ingredients to what we’re using in the base for this buttercream Easter eggs recipe, but with added preservatives and stabilizers to make them shelf stable. While the buttercream filling for these eggs and candies are similar to the ones we use for American buttercream frosting we would put on a cake or cupcakes, the ratios are quite different, resulting in a thick and moldable texture that is ideal for shaping into balls or Easter egg shaped candies. ![]() ![]() This delectable inside is then coated in a smooth chocolate coating which then hardens and creates a fun texture that is similar to a peanut butter cup or, a recipe that already exists here on my site, Buckeye candy. INGREDIENTS FOR BUTTERCREAM EGGSAs I mentioned, we’re using the same ingredients I use for all of my basic buttercream frostings, changing it up with extracts to achieve the desired flavor. ![]() ![]() ![]() For the non-peanut butter buttercreams, you will need:• full fat block cream cheese• butter• powdered sugar For the vanilla buttercreams, you will also need, in addition to the list above:• vanilla extract For the funfetti buttercreams, you will also need, in addition to the first list above:• vanilla extract• almond extract• sprinkles (not non-pareils) For the coconut cream buttercreams, you will also need, in addition to the first list above:• sweetened shredded coconut• coconut extract ![]() And for the peanut butter buttercreams, you will need:• creamy peanut butter (not natural)• butter• powdered sugar CHOCOLATE COATINGFor coating the buttercreams in chocolate, you can choose what kind of chocolate you use here. You’ll see I actually used a combination of white chocolate, milk chocolate, semi-sweet chocolate, and dark chocolate in my photos. ![]() Use your preference! You can stick to one kind of chocolate for all of your buttercreams, switch it up with different coatings, or use a contrasting chocolate color to add embellishments onto the outside of each of your buttercreams. Just be sure you are using quality chocolate. You are in charge here! Embellish with more sprinkles, some toasted coconut flakes, chocolate drizzle, or just leave them as is with a beautiful chocolate coating. WHY ARE WE USING CREAM CHEESE FOR BUTTERCREAM FILLINGS?You might be wondering why I use cream cheese for my non-peanut butter buttercream eggs. That’s because cream cheese is sticky, it’s solid, and it adds creaminess that can only come from smooth, spreadable cheese. No, your buttercreams will not taste like cream cheese. In fact, these buttercreams have so much flavor going on between some extracts and other add-ins and, duh, the chocolate coating, that the cream cheese really takes a backseat to everything happening. LET’S LEARN HOW TO MAKE FOUR DIFFERENT EASTER EGG FILLINGSLet’s start with the basics, because without a basic foundation for what we’re doing here, you’ll be lost and I don’t want that to happen. I want these to be your Easter miracle (or Christmas miracle or baby shower miracle or Tuesday afternoon miracle… You get the picture). MAKE THE BUTTERCREAM FILLING(S)You’re going to start out like you’re making regular vanilla buttercream. As I mentioned, we’re using the same exact ingredients, but different ratios to produce a super thick filling. You’ll start with room temperature butter, not even the slightest bit melted, and still slightly cool to the touch. You can read all about what room temperature butter is and why this is so important in my post dedicated to the subject. A good way to prepare yourself for making these candies is to set out the cream cheese and butter about 45-60 minutes before you want to start. ![]() Once the filling is together, it’s imperative that you chill the mixture before you move to shaping into balls or Easter eggs. Without this crucial step, your mixture will be far too soft to handle. It only needs 1 hour to chill, but it can hang out in the fridge up to 3 days if you want to work in batches, get tired, or run out of time. You’ll also be chilling after shaping, so don’t worry if things start to melt with the heat of your hands. See TROUBLESHOOTING below for things that may come up. WHAT EQUIPMENT DO I NEED FOR HOMEMADE BUTTERCREAMS?No special equipment necessary– yay! The fillings whip up in a mixer or bowl with a hand mixer quickly. You’ll spend less than 10 minutes preparing each filling. ![]() Once chilled, use a teaspoon or Tablespoon measure to portion out your filling. I use a teaspoon measure or mini cookie scoop for my small rounds and eggs, and a Tablespoon measure or medium cookie scoop for the large peanut butter ones (you can find links to the exact scoops I use in the recipe card). The choice is up to you, but I much prefer working with the smaller candies. They’re much easier to handle and they’re just so darn cute. HOW TO SHAPE BUTTERCREAM FILLINGS: ROUND BALLS OR EGG SHAPESBefore we talk about the specifics of shaping, I want to make a note: dust your hands and workspace lightly with powdered sugar. These bad boys are STICKY, and dusted hands and surface make this job a million times easier. Plus, adding more sugar to the buttercreams won’t do anything to them but make them easier to handle, as opposed to possibly adding too much flour to rolled out sugar cookie dough which will definitely affect them in the oven. SHAPED ROUNDSFirst, scoop out the buttercream filling and roll it into a ball. Use your hands to slightly flatten each ball, then place on a prepared baking sheet (I like to line with parchment paper or a silicone baking mat). ![]() ![]() ![]() For the egg shapes, flatten a ball between your palms, aiming for about ½” thickness, then use your fingers to thin out one end like the point of an egg. This does not need to be perfect by any means. ![]() Dipping candies into chocolate is simple, but you’ll want to follow a few rules of thumb in order to have the greatest chance of success. ![]() USE REAL CHOCOLATE– this is crucial. Do not use chocolate chips. For the best looking buttercream candies, using baking chocolate will insure you have a smooth coating. This means using the “baking chocolate” found in the baking aisle. No matter which type of chocolate you want to use, you will need this quality bar chocolate. Again, no chocolate chips. I cannot stress this enough! MELT THE CHOCOLATE SLOWLY AND EVENLY– you can use a double boiler or a microwave to melt the chocolate. The key is to stir it often to distribute the heat. Do not underestimate the power of stirring, and try your best to heat the chocolate slowly so that it stays smooth. ![]() ![]() ![]() DIP THE CANDIES– while you can use fancy dipping tools, it’s not necessarily crucial to this process. I find using a fork works perfectly, and since I like to slightly flatten my rounds, they have less of a chance of rolling off of the fork. Dunk the buttercream completely into the chocolate, lift it out, then tap the fork on the edge of the bowl to get rid of the excess chocolate. ADD EMBELLISHMENTS WHILE CHOCOLATE IS STILL WET– if you want to add some sprinkles, shredded coconut, or any other embellishments that would need to stick, do it before the chocolate sets. If you want to add chocolate drizzles, wait until the chocolate is completely set to add more. HAVE FUN WITH IT– as you can see with my little coconut cream eggs, I dipped each end into different chocolate. Get creative and create your own candies and eggs to be your own style! ![]() I would love for these chocolate eggs and cutie rounds to go perfectly for you, but there are some things that may come up! A good rule of thumb is to read through what might go wrong before starting so you know what to expect and to avoid. MY MIXTURE IS CRUMBLY– this is ok! The warmth of your hands will clear up mostly any crumbly pieces. If this still isn’t working, add a drop or two of water, mix again, then test. MY HANDS ARE STICKING TO THE CANDIES– dust your hands in powdered sugar to keep them from sticking to the buttercream mixture. Powdered sugar is your friend here, so don’t be stingy if you feel like you need it to help you make your Easter egg shapes or rounds. ![]() MY CHOCOLATE ISN’T SMOOTH– it’s likely too thick. Add about 1 teaspoon of vegetable oil or vegetable shortening to thin out the chocolate. You can also add coconut oil. If you have stirred the mixture and it’s still too thick, add a tiny bit more vegetable oil or shortening and stir again. MY CHOCOLATE IS HARDENING BEFORE I GET A CHANCE TO DIP– working quickly but carefully is key to making these candy eggs and buttercream rounds. Reheat in the microwave or on your double boiler whenever the chocolate is getting too thick. MY BUTTERCREAM FILLING IS MELTING– first, work quickly. Get in and get out! Don’t let the buttercream hang out in the melted chocolate too long. You also want to make sure the chocolate gets a chance to cool a bit once it’s been removed from the heat source. Remember– don’t underestimate the power of stirring! WHY YOU’LL LOVE THIS FAMILY FAVORITE RECIPEI think what I love most about these buttercreams is that they’re REALLY GOOD. They’re not sickeningly sweet (though they are sweet, don’t get me wrong) and they taste fresh and non-artificial. ![]() ![]() ![]() You can tell they’re made with quality ingredients and I know exactly what’s in them, so they seem less like a conglomeration of sugar and more of a cohesive treat worthy of the time it takes to make them. Push that crappy, tasteless chocolate to the side this year and indulge in homemade buttercreams. You won’t be sorry and you’ll be surprised at how easy they are once you’ve gotten into your groove. ![]() My taste testers always agree: this is the way to do Easter candy and any holiday candy from now on. ALMOST too cute to eat, but hard to put down once you’ve gotten a taste. Tell that Easter bunny he’s off the hook this year. Challenge yourself, and let me see your cutie ‘creams! Looking for more easy candy recipes? Check any of these recipes out next: lemon truffles, Buckeye candy, and cream cheese mints. ![]() ![]() ![]() ![]() All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations. Serving: 1vanilla buttercream candy | Calories: 60kcal | Carbohydrates: 12g | Protein: 0.5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.3g | Trans Fat: 0.05g | Cholesterol: 3mg | Sodium: 20mg | Potassium: 9mg | Sugar: 12g | Vitamin A: 37IU | Calcium: 10mg | Iron: 0.01mg Pin ShareEmailShare |
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