Introduction

Buttercream Easter Eggs are a delightful treat perfect for spring celebrations. These creamy, chocolate-coated delights come in several flavors like vanilla, funfetti, coconut, and peanut butter, making them a festive and customizable dessert. Whether shaped as eggs or rounds, they are sure to impress and satisfy any sweet tooth.

A close-up image shows a plate filled with assorted round chocolates with smooth and textured coatings. At the front, one chocolate is cut in half, revealing a soft, white filling inside a dark brown shell. Surrounding it are chocolates coated in dark chocolate with some decorated with white chocolate swirls, and others covered in white chocolate topped with colorful round and rod-shaped sprinkles. All chocolates rest on a white plate over a white marbled surface, creating a clean and bright setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ounces (113g) full fat block cream cheese, softened to room temperature
¼ cup (57g) unsalted butter, softened to room temperature

4 cups (480g) powdered sugar
½ teaspoon vanilla extract

½ teaspoon almond extract (for funfetti)
¼ cup (50g) sprinkles (not non-pareils, for funfetti)

1 tablespoon (14g) unsalted butter, softened (for coconut cream eggs)
¾ cup (54g) sweetened shredded coconut
¼ teaspoon coconut extract

¾ cup (180g) creamy peanut butter
1 and ½ cups (180g) powdered sugar (for peanut butter eggs)
8 ounces (227g) quality chocolate, chopped (for coating)

Additional sprinkles or toasted shredded coconut for decoration (optional)

Instructions

Step 1: Prepare the vanilla buttercream filling by beating cream cheese and butter on medium-high speed until smooth. Add powdered sugar and vanilla extract, then beat until smooth. Cover and chill in the refrigerator for at least 1 hour or up to 1 day.
Step 2: Line a baking sheet with parchment paper or a silicone mat. Using a teaspoon measure, shape the chilled filling into round balls, then flatten slightly into discs. Dust hands and surface with powdered sugar to prevent sticking. Place on the baking sheet and refrigerate for at least 2 hours before coating.

Step 3: For funfetti buttercreams, follow the vanilla buttercream steps but add almond extract and sprinkles to the mixture before chilling.
Step 4: For coconut cream eggs, beat cream cheese and butter until smooth. Add powdered sugar, then shredded coconut and coconut extract. Chill, then shape into egg shapes using a teaspoon measure. Refrigerate for at least 2 hours before coating.
Step 5: For peanut butter eggs, combine peanut butter and butter and beat until combined. Add powdered sugar and beat until smooth. Chill, then shape into egg shapes using a tablespoon measure. Refrigerate for at least 3 hours before coating.

Step 6: Melt the chopped chocolate in a microwave-safe bowl, heating on medium power in 30-second intervals and stirring until smooth.
Step 7: Dip each buttercream or egg fully into the melted chocolate using a fork. Let excess chocolate drip off, then place back on the baking sheet. Add sprinkles or toasted coconut while the chocolate is still wet if desired.
Step 8: Refrigerate dipped buttercreams or eggs for at least 30 minutes until the chocolate is set before serving or further decorating.

Tips & Variations

Dust your hands and work surface with powdered sugar to prevent the sticky filling from adhering while shaping.
Use good-quality chocolate for a smoother coating and better flavor.
Experiment with different extracts such as mint or orange to customize your buttercream flavors.

For a nut-free option, skip the peanut butter eggs and try the coconut or vanilla variations instead.
Chill the formed buttercreams thoroughly before dipping to help them hold their shape.

Storage

Store the finished buttercream eggs or rounds in an airtight container in the refrigerator for up to 3 weeks. Allow to come to room temperature for a few minutes before serving for the best texture. If needed, you can gently re-chill before dipping in chocolate or serving.

How to Serve

A close-up of a woman's hand holding a half-eaten round treat covered in white frosting with colorful round sprinkles on top; inside, the treat shows a soft, light-colored creamy texture with faint bits of blue and green. In the background, there is a white plate with a gold trim holding several other truffles in different coatings - some dark brown with white drizzle, and one white with multi-colored sprinkles. The surface below is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these buttercream eggs ahead of time?

Yes, the buttercream fillings can be prepared and chilled up to one day in advance. After shaping and dipping in chocolate, the finished treats will keep well refrigerated for up to three weeks.

What can I use if I don’t have a stand mixer?

A handheld mixer works perfectly to combine the ingredients smoothly. If you don’t have either, you can beat vigorously by hand with a sturdy whisk, though it may take a bit more time.