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Buttercream Easter Eggs and Rounds Recipe

★★★★★

4.6 from 137 reviews
  • Author: Mariam
  • Total Time: 4 hours (includes chilling times)
  • Yield: About 36 small buttercream eggs or rounds 1x

Description

Delight your Easter celebrations with these rich and creamy Buttercream Easter Eggs and Rounds. Combining luscious cream cheese, butter, powdered sugar, and a variety of flavorings like vanilla, almond, coconut, and peanut butter, these no-bake treats are shaped into festive eggs or rounds and coated in smooth melted chocolate. Each version offers a unique twist—classic vanilla, colorful funfetti sprinkles, tropical coconut, and indulgent peanut butter—perfect for gifting or enjoying as a sweet holiday treat.

Ingredients

Scale

Vanilla Buttercreams

  • 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

Funfetti Buttercreams

  • 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
  • ¼ cup (50g) sprinkles (not non-pareils)

Coconut Cream Eggs

  • 4 ounces (113g) block cream cheese, softened to room temperature
  • 1 tablespoon (14g) unsalted butter, softened to room temperature
  • 3 cups (360g) powdered sugar
  • ¾ cup (54g) sweetened shredded coconut
  • ¼ teaspoon coconut extract

Peanut Butter Eggs

  • ¾ cup (180g) creamy peanut butter
  • ¼ cup (57g) unsalted butter, softened to room temperature
  • 1½ cups (180g) powdered sugar

Chocolate Coating and Decoration

  • 8 ounces (227g) quality chocolate, chopped (per 36 small pieces)
  • Additional sprinkles (optional)
  • Toasted shredded coconut (optional)

Instructions

  1. Prepare Vanilla Buttercream Filling: In a large bowl, beat 4 ounces softened cream cheese and ¼ cup butter on medium-high speed until smooth. Add 4 cups powdered sugar and ½ teaspoon vanilla extract and beat until fully combined and smooth. Cover and refrigerate at least 1 hour up to 1 day.
  2. Shape Vanilla Buttercream: Line a baking sheet with parchment, wax paper, or silicone mat. Using a teaspoon, form filling into round balls with hands, slightly flatten into discs. Dust hands and workspace with powdered sugar to reduce stickiness.
  3. Chill Vanilla Buttercream: Place formed discs on prepared sheet and refrigerate at least 2 hours before chocolate coating.
  4. Prepare Funfetti Buttercream Filling: Beat 4 ounces cream cheese and ¼ cup butter until smooth. Add 4 cups powdered sugar, ½ teaspoon vanilla extract, and ½ teaspoon almond extract. Beat until smooth, then at low speed, add ¼ cup sprinkles and combine. Cover and chill 1 hour to 1 day.
  5. Shape Funfetti Buttercream: Form into round balls and flatten slightly as with vanilla version. Refrigerate on baking sheet at least 2 hours before chocolate coating.
  6. Prepare Coconut Cream Filling: Beat 4 ounces cream cheese and 1 tablespoon butter until smooth. Add 3 cups powdered sugar and beat again until smooth. At low speed, fold in ¾ cup shredded coconut and ¼ teaspoon coconut extract. Cover and refrigerate 1 hour to 1 day.
  7. Shape Coconut Cream Eggs: Form filling into egg shapes using teaspoon measures, dusting hands and workspace with powdered sugar to prevent sticking. Place on baking sheet and refrigerate at least 2 hours before coating.
  8. Prepare Peanut Butter Filling: In a medium bowl, beat ¾ cup peanut butter and ¼ cup butter until combined. Add 1½ cups powdered sugar and beat until smooth. Cover and refrigerate 1 hour to 1 day.
  9. Shape Peanut Butter Eggs: Using a tablespoon measure, shape filling into egg forms, dusting hands with powdered sugar as needed. Place on prepared baking sheet and refrigerate at least 3 hours before coating.
  10. Melt Chocolate: Place chopped 8 ounces chocolate into microwave-safe bowl. Heat on medium power in 30-second intervals, stirring in between until fully melted and smooth.
  11. Coat Buttercreams and Eggs: Using a fork, dip each buttercream or egg completely in melted chocolate. Tap off excess chocolate gently on the bowl’s edge and return to baking sheet. While chocolate is wet, sprinkle optional decorations like sprinkles or toasted coconut.
  12. Set Chocolate: Refrigerate dipped treats at least 30 minutes or until chocolate is fully set before serving or further decorating.
  13. Storage: Store finished buttercreams or eggs covered in the refrigerator for up to 3 weeks.

Notes

  • Dusting hands and work surfaces with powdered sugar makes shaping the sticky buttercream filling easier.
  • You can chill the filling from 1 hour up to 1 day before shaping to suit your schedule.
  • Use quality chocolate for coating to achieve a smooth, shiny finish and better flavor.
  • Allow chocolate to completely set in the refrigerator before serving or decorating further.
  • Optional decorations include sprinkles and toasted shredded coconut to add texture and color.
  • Buttercream Easter eggs keep up to 3 weeks refrigerated when stored properly.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes (melting and coating chocolate)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: Buttercream Easter Eggs, No-Bake Easter Treats, Cream Cheese Buttercream, Chocolate Coated Easter Eggs, Festive Holiday Sweets

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Find it online: https://aromaofgrandma.com/buttercream-easter-eggs-and-rounds-recipe/