Buttercream eggs, also known as fondant eggs (although they really are neither) are very easy to make. Just four ingredients (plus nuts if you add them) and chocolate chips for coating them, and you are on your way to sugar heaven!
As I stated in my last post, my mom used to make these when I was a kid, and this must have been a well-used recipe in the 70’s and 80’s as I had many customers exclaim that their mother or grandmother used to make these for them every Easter. I don’t know where my mom got the recipe, but it’s one that will always be in my arsenal.
The recipe I have doesn’t have many instructions, so it is good they are so easy to make! I started by melting a stick of butter and then I let it cool completely. You put two pounds (yes, I said pounds) of powdered sugar in that largest bowl you have, and then drizzle the melted butter, sweetened condensed milk (we have Santini Organic at the Co-op) and a tablespoon of vanilla and then mix it all together – I tend to start with a wooden spoon and then use my hands once the bulk of the powdered sugar is mixed in. If you are adding nuts (I used organic roasted almonds) you mix those in and voilà – you are almost done.
Form the dough into egg shapes using your hands – the dough is very pliable and should do this easily. I like to let them harden in the fridge for at least a couple of hours (or overnight) so the melted chocolate doesn’t make them too smooshy. I melted two bags of Tropical Source semi-sweet chocolate chips (dairy and gluten-free) in a large bowl over a barely simmering pot of water, and then removed it from the heat. The dipping method that worked best for me was to place the egg on a fork and then lowering the fork into the bowl so the egg was resting on the chocolate. Then I spooned chocolate over the egg and smoothed it out. I lifted the fork out and let the excess chocolate drip back into the bowl and carefully transferred the egg to a parchment lined baking sheet. If you made Royal Icing flowers, this is the point you need to place them on the egg, otherwise the chocolate will harden and they won’t stick.
That’s it – aside from letting the chocolate harden, which you can do on the counter or in the fridge. Once they are made, they should be good for about a week or so (kept in the fridge and wrapped up tight – especially if you have cut into it, although I think they are best at room temperature so I leave them out for a little while before I eat them), if you can keep them around for that long!
(recipe for Royal Icing drop flowers can be found here or in the PDF at the end of the post)
- 2 lb powdered sugar
- 1 stick melted and cooled salted butter or margarine (8T)
- 1T vanilla
- 1 14oz can sweetened condensed milk
- 2c chopped nuts (optional)
- 12-18 oz chocolate chips for topping
- Mix all ingredients together in a large bowl.
- Form about 10 eggs and place on a parchment lined baking sheet.
- Refrigerate for a couple of hours (or covered, overnight) for best results.
- Take eggs out and melt chocolate in a double boiler.
- Either dip the eggs in the chocolate (using either turkey nails or a wide-tined fork in the bottom to hold the egg) and place them on the baking sheet (be sure to let the excess chocolate drip off) or place a spoonful of chocolate on the baking sheet and place egg on top—then spoon another couple spoonfuls of chocolate over it and spread until even.
- Place your icing flowers on the eggs while the chocolate is still soft.
- Let eggs sit until chocolate hardens (you can refrigerate them).
- Use leftover Royal Icing to write the name of the recipient on the eggs before serving.
(I also used the leftover chocolate – I put little blobs on some parchment paper and put a Royal Icing flower in the middle for tasty little candies.)
Buttercream Eggs with Royal Icing Flowers PDF