Skip the store-bought and make homemade Easter candy this year! These Easter egg buttercream candies combine a thick and creamy buttercream filling with rich dark chocolate. Choose from a variety of flavors or stick with vanilla listed below.
Most foods are improved with a simple dip in chocolate. Pretzels, strawberries, and even biscotti cookies. And buttercream is another we’ll add to the list! Yes, this is a buttercream-like filling covered in chocolate. Do your teeth hurt at the thought of all this sugar? If it makes you feel any better, we’re good friends with our dentist and she loved these. Ha!!
But that’s what candy is all about. It’s sugary, it’s sweet, and it’s perfect around holidays, including Easter. Instead of purchasing store-bought chocolate eggs filled with who-the-heck-knows-what, give these Easter egg buttercream candies a try. You can jazz up the buttercream filling with a variety of flavors or even add shredded coconut. Give them a dunk in chocolate and let each bite completely melt in your mouth.
Trust me, you’re going to be very happy about these.
This buttercream filling is not ideal for frosting a cake. It’s very thick and ideal for molding into shapes such as balls or Easter egg shaped candies.
Pretend like you’re making regular vanilla buttercream. We’re using the same exact ingredients, but different ratios to produce a mega thick filling. Start with room temperature butter and make sure it’s the proper room temperature. Not overly soft, not melted in the slightest, and still cool to touch. Good rule of thumb: let the butter sit out on the counter for 1 hour before beginning the recipe. You also need confectioners’ sugar, heavy cream or half-and-half, and flavorings.
Chilling: The most important part of this homemade Easter candy recipe is chilling. Chill the buttercream filling before shaping into Easter eggs. Otherwise it’s way too soft to mold into shapes. After molding the cold buttercream filling into Easter egg shapes, refrigerate again for at least 1 hour. The colder the buttercream, the easier it is to cover in chocolate.
Each Easter egg candy is 1 Tablespoon (about 1 ounce) of buttercream filling. When the filling is nice and cold, it’s much easier to shape. The filling gets a little crumbly, but the warmth of your hands brings it back together. First, roll the buttercream filling into a ball. Flatten it between your palms so it’s about 1/2 – 3/4 inch thick, then use your fingers to thin out one end for the top. It’s really easy and they certainly don’t need to be perfect.
This recipe yields about 20 Easter egg buttercream candies.
I repeat: Do not use chocolate chips. They’re great for cookies, but since they contain stabilizers, they do not melt into the correct coating consistency.
Your Easter egg buttercream candy is perfectly shaped and cold, but dipping them into chocolate is giving you some problems. Let’s work through them together.
Have fun with these! We have some leftover in the freezer and, admittedly, I love gnawing on them frozen. The filling tastes like ice cream!
Looking for more Easter inspiration? See all 18+ of our favorite Easter brunch recipes. And here are 18+ Easter dessert ideas, including these adorable (and super easy!) jelly bean sugar cookies.
These Easter egg buttercream candies combine a thick and creamy buttercream filling with rich dark chocolate. Choose from a variety of flavors listed in the blog post above or stick with vanilla listed below. See blog post for extra tips on coating the buttercream candies with chocolate.
