How to Make Butter Cream Eggs

This butter cream eggs recipe is the best that I've used! The eggs turn out so creamy in the center, and they are really simple to make!

Butter Cream Eggs

The cream in the middle is thick after you refrigerate it, so you can have a little fun with it...try rolling it out and using cookie cutters to make shapes before coating it in chocolate. Forming letter shapes looks really cute, too. Or you can just stick with the traditional egg shape, which can be sized anywhere from very small to large.

Buttercream Egg Recipe


  • 1 package (8 oz.) cream cheese, softened
  • 1/4 lb. butter, softened
  • 1 teaspoon vanilla
  • 2 lbs. confectioners' sugar
  • 12 oz. almond bark or other melting chocolate


1. Mix the cream cheese butter and vanilla together until well blended (Note: you may want to slightly soften the cream cheese and butter in the microwave to make it easier to stir). Add the confectioners' sugar and mix well (I use a mixer for this step, but it can be done by hand). Refrigerate for at least two hours.

Chocolate Butter Cream Eggs

2. Using the palms of your hands, roll the mixture into eggs shapes and place them on a wax paper lined cookie sheet. Refrigerate again for at least one hour.

Chocolate Eggs

3. Melt the chocolate in a double boiler or microwave, making sure to stir every 15-30 seconds. If you overcook the chocolate, it will get lumpy, and you cannot correct that once it happens.

4. Using a toothpick, dip each egg in the melted chocolate to coat it, then lay it on a waxed paper lined tray and allow the chocolate to harden. Store the eggs in the refrigerator.

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