i thought this might be a nice place to share our family recipe, passed down through generations, for buttercream easter eggs. mostly because this blog serves as a record for N to have (i print my blog into books for her to keep,) and so that my mom, sister, and i don’t have to frantically call each other every spring asking for recipe details. this is one of the easter rituals that has been passed down for YEARS in my family, so let’s archive it here and share the sweetness!
every easter when my mom was a kid, and when i was a kid, it has been tradition for us to find a large chocolate-covered buttercream easter egg, with our name on it, in the center of our easter baskets. these eggs are like diabetes in a ball – they are SUGARY SWEET through and through. this isn’t like a piece of candy you can bite into and eat. it’s one to slice ever so thinly and eat over time… if you can exercise restraint.
we don’t put the egg in N’s basket as though a bunny brought it. rather, it’s something we make together around easter time and enjoy and share with friends on easter sunday. here’s the secret family recipe… shhhh…
- 1/2 cup melted butter
- 1 tsp vanilla
- 2/3 cup sweetened condensed milk*
- 6 cups or 1 1/2 lb. of powdered sugar
use hands to form mixture into egg-shaped orbs of whatever size you wish. set aside.
for the chocolate coating melt (over a double boiler) a bag of semi-sweet chocolate chips with a tablespoon of vegetable shortening. on my first attempt this year, i tried to use milk chocolate ghirardelli chips first, and it just clumped into a ball instead of melting nice and smooth. had to try again with the old stand-by semi-sweets and it worked fine.
once liquified, spread spoonfuls of this chocolate directly on wax paper to serve as the bottom of the buttercream eggs.
place buttercream orb atop this chocolate, then spoon chocolate over top of the orb until it is coated. you can smooth it out with the back of the spoon.
once it is hardened (you can expedite this by putting it in the fridge) you can decorate the eggs with royal icing or any icing that will harden (not gels.) this year, i got lazy and just used that cake mate brand icing in a tube.
voila! you’re finished. garnish your easter baskets and share with your loved ones and friends and co-workers. the recipe makes PLENTY!
bookmark or pin this for next easter. or you can make these in other shapes for other holidays, i’m sure! let me know what you come up with!
*as you’ve noticed by now, pretty much any “secret family recipe” in my family involves sweetened condensed milk. remember our snow ice cream recipe? perhaps that’s why i’m a vietnamese coffee fiend!