Easter Eggs - Buttercream and peanut butter
This year you can make your very own homemade chocolate covered Peanut butter or Butter cream Easter Eggs, Follow the simple directions below and let your creativity shine. This is a great activity to do with kids and will probably keep them very busy.
Butter cream Easter Eggs
- 1 pkg. (8 oz.) cream cheese, softened
- 1/4 lb. butter, softened
- 1 tsp. vanilla
- 2 lbs. confectioners’ sugar
- 12 (1ounce) semi-sweet chocolate
Preparation -
Mix the cream cheese, butter and vanilla together until well blended. Add the confectioners’ sugar and mix well. Place the mixture in the refrigerator to chill for at least 2 hours. Using the palms of your hands, roll the mixture, a small amount at a time, into small egg shapes. Refrigerate again for at least 1 hour. Melt the chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each cream egg in melted chocolate to coat, then lay egg on a waxed paper lined tray and allow the chocolate to harden. Place the Easter eggs in paper candy cups. Decorate with home made icing below.
Peanut butter Easter Eggs
- 1 (16 ounce) package confectioners’ sugar
- 1 cup creamy peanut butter
- 1/4 cup butter
- 1 tablespoon milk
- 8 (1 ounce) squares semi-sweet chocolate
- 1 tablespoon shortening
In a mixing bowl, combine confectioners’ sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound Easter eggs or make a bunch of smaller Easter eggs. Freeze for 1 hour.
While the Easter eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Using a large toothpick, dip each egg into melted chocolate to cover then lay on waxed paper and allow time the chocolate to harden. When the Easter eggs are cooled and set, decorate the Easter eggs using the icing recipe below.
Icing for Decorating Butter Cream or Peanut Butter Easter Eggs
- 2 egg whites, at room temperature
- 2 1/4 cups confectioners sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla
- assorted food coloring
Using an electric mixer, beat together egg whites, sugar, cream of tartar and vanilla.
Beat for 5 minutes or until stiff.
Fill a pastry bag with icing; You can find pastry bags and decorating tips in grocery
store. While decorating, cover any icing left in the bowl with a damp cloth or wax
paper to prevent a crust from forming on top of icing.
Color remaining icing with one or more bright color(s); make flower shapes, directly over egg or onto wax paper (let them dry before transferring onto egg, making themstick using an ice cube).
This icing, which becomes really hard and keeps its shape, is perfect to shape into
flowers, leaves and even write names – Be creative!