No Cook Buttercream Easter Eggs Food
BUTTER CREAM EASTER EGG CANDIES
My grandmother used to make these every year at Easter. They taste very similar to the 'Mary Sue' butter cream Easter eggs that they used to sell during Easter-time when I was a kid.
Provided by FoodJunkie
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 5h
Yield 12
Number Of Ingredients 6
Steps:
- Beat butter in a bowl using an electric mixer until smooth and creamy. Mix cream cheese and vanilla into creamed butter until smooth; stir in confectioners' sugar until incorporated. Cover bowl with plastic wrap and refrigerate until mixture is firm, about 2 hours.
- Roll sugar mixture into small egg-shapes; arrange on a baking sheet. Refrigerate until firm, about 2 hours more.
- Line a baking sheet with waxed paper.
- Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip eggs into melted chocolate using a fork or wooden skewer until evenly coated.
- Arrange dipped eggs on the prepared baking sheet; garnish with sprinkles. Allow chocolate to harden, about 30 minutes. Place eggs in paper muffin or candy cups and store in refrigerator.
Nutrition Facts : Calories 568.4 calories, Carbohydrate 94.1 g, Cholesterol 40.9 mg, Fat 23.1 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 13.9 g, Sodium 113.9 mg, Sugar 90 g
LINDA'S BUTTER CREAM EASTER EGGS
These eggs are really "WONDERFUL"... What a great idea to make with the kids for Easter! Try these, you will absolutely LOVE THEM! Please try my other recipes for Easter Eggs! Recipe #220348 and Recipe #220316.
Provided by Lindas Busy Kitchen
Categories Candy
Time 3h
Yield 28-30 serving(s)
Number Of Ingredients 5
Steps:
- Mix the butter and cream cheese together.
- (I put in the microwave for 30-45 secs. to soften).
- Add the confectionary sugar about 1 cup at a time, along with vanilla, and mix well. (I use my hands).
- Place the mixture in the freezer to chill for at least 20 minutes (You want it firm, but not frozen, so check it from time to time).
- Form the mixture into egg shapes with your hands. (It is helpful to put some confectionary sugar on your hands so the eggs don't stick to them).
- When you are done making the eggs, put them in freezer again for at least 25 minutes.
- Melt the chocolate in a a double boiler.
- Dip the bottom of the egg into the chocolate, then place it on a small flat dish. Take a spoon, and spoon some melted chocolate on top, spreading around with a butter knife. (Make sure you don't get it on too thick, or you won't have enough for the whole batch).
- Arrange the chocolate coated eggs on an aluminum foil paper lined tray.
- When done making eggs, put in the freezer for a few minutes to harden eggs.
- Place each egg in a pastel colored paper cupcake cup.
- Store in the refrigerator, covered with aluminum foil.
Nutrition Facts : Calories 287.1, Fat 16.9, SaturatedFat 10.3, Cholesterol 17.6, Sodium 60.6, Carbohydrate 38.9, Fiber 3.4, Sugar 32.2, Protein 3.2
PEANUT BUTTER EASTER EGGS- EASY AND NO CREAM CHEESE
These have no cream cheese so you can safely place these little cuties right in the Easter baskets without worry. You can personalize these for your family and make a bunch of smaller eggs or one or two big ones. You choose the size.
Provided by Realtor by day
Categories Candy
Time 10m
Yield 1-24 candies, 1-24 serving(s)
Number Of Ingredients 5
Steps:
- Cream the butter and peanut butter together. Add the sugar and vanilla, blend thoroughly.
- Shape the "dough" into egg shapes and refrigerate on waxed paper for 30 minutes.
- Melt the chocolate and dip the eggs, covering completely. Let cool on waxed paper.
- Decorate or personalize with names and place in fluted cupcake papers.
More about "no cook buttercream easter eggs food"
HOMEMADE BUTTER CREAM EGGS - BAKER BY NATURE
From bakerbynature.com
Reviews 8Servings 24Cuisine CandyCategory Dessert
- In the bowl of a stand mixer fitted with the paddle attachment, or in large bowl using a handheld electric mixer, beat the butter and cream cheese on medium-speed until completely smooth, scraping down the sides of the bowl as needed; about 2 minutes. Beat in the vanilla extract and salt. Reduce the mixer speed to low and add in the confectioners' sugar, 1 cup at a time, mixing well after each addition, until all of the sugar has been added. Cover the bowl with plastic wrap and chill for at least one hour. Scoop 2 tablespoon sized portions of the mixture onto your prepared baking sheet. Using your hands, form each round into egg shapes. If the mixture is sticking to your hands, try coating them in a little confectioners' sugar. Once all of the eggs have been shaped, place the pan into the freezer for at least an hour.
- In a microwave safe bowl, combine the semi-sweet chocolate and 2 teaspoons of oil. Microwave on low power, in 30 second increments, stirring in between each increment, until completely melted. Set aside to cool for a few moments while you prepare the white chocolate, if using. In a second microwave safe bowl, combine the white chocolate and remaining 1 teaspoon of oil. Microwave on low power, in 30 second increments, stirring in between each increment, until completely melted. Set aside to cool slightly while you dip the eggs in the semi-sweet chocolate.
- Carefully dip each butter cream egg in the melted semi-sweet chocolate. I did this by placing each butter cream egg on a small fork, quickly dipping it into the chocolate, then quickly pulling it back out, allowing the excess chocolate drip back into the bowl before placing the egg back on the parchment paper lined baking sheet. Repeat with all of the butter cream eggs. Drizzle a little white chocolate on top of each egg, then set aside until the chocolate has set; about 2 hours. You can speed this up by placing the eggs in the refrigerator.
EASTER EGG BUTTERCREAM CANDIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 (26)Category DessertCuisine AmericanTotal Time 3 hrs
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar and beat on low for 1 minute. Add the cream, vanilla and almond extracts, then beat on high for 3 minutes or until completely smooth and creamy. Taste, then beat in a pinch of salt if needed. (It’s supposed to be very sweet!) The mixture will be very sticky. Cover the bowl tightly with aluminum foil or plastic wrap and chill in the refrigerator for at least 1 hour and up to 1 day. Chilling makes shaping the buttercream filling a little easier.
- Once chilled, remove the mixture from the refrigerator. Scoop 1 Tablespoon of the buttercream mixture and roll into a ball. Flatten the ball between your palms and use your fingers to thin out one end into an egg shape. The egg should be roughly 1/2 – 3/4 inch thick. Place on the prepared baking sheet. Repeat with remaining buttercream mixture. The buttercream mixture may be a little crumbly, but the warmth of your hands will bring it together. If you find the buttercream mixture becoming too soft to handle, chill in the refrigerator for 15 minutes. Alternatively, you can powder your hands with confectioners’ sugar, which helps prevent the buttercream from sticking to your hands.
- Chill the shaped buttercream eggs in the refrigerator for at least 1 hour and up to 1 day. During the last few minutes of the chilling time, begin melting the chocolate and oil together. You can melt it in a double boiler or the microwave. If using the microwave: place the chocolate and oil in a medium heat-proof bowl. I recommend using a liquid measuring cup because its depth makes dipping really easy. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 6-8 minutes to slightly cool before dipping, otherwise it will melt the buttercream filling.
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