Easter Egg Buttercream Candies - Cooking With Nadine

Try This

Post Top Ad

Post Top Ad

Sunday, April 14, 2019

Easter Egg Buttercream Candies

These Easter egg buttercream candies combine a thick and creamy buttercream filling with rich dark chocolate. Choose from a variety of flavors listed in the blog post above or stick with vanilla listed below. See blog post for extra tips on coating the buttercream candies in chocolate.



Ingredients

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 4 cups (480g) confectioners’ sugar
  • 3 Tablespoons (45ml) heavy cream or half-and-half
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • pinch salt, to taste
  • four 4-ounce semi-sweet chocolate bars (450g), coarsely chopped*
  • 1 teaspoon vegetable oil

Instructions

  1. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar and beat on low for 1 minute. Add the cream, vanilla and almond extracts, then beat on high for 3 minutes or until completely smooth and creamy. Taste, then beat in a pinch of salt if needed. (It’s supposed to be very sweet!) The mixture will be very sticky. Cover the bowl tightly with aluminum foil or plastic wrap and chill in the refrigerator for at least 1 hour and up to 1 day. Chilling makes shaping the buttercream filling a little easier.
  2. Line 1-2 large baking sheets with parchment paper or silicone baking mats. Set aside.
  3. Once chilled, remove the mixture from the refrigerator. Scoop 1 Tablespoon of the buttercream mixture and roll into a ball. Flatten the ball between your palms and use your fingers to thin out one end into an egg shape. The egg should be roughly 1/2 – 3/4 inch thick. Place on the prepared baking sheet. Repeat with remaining buttercream mixture. The buttercream mixture may be a little crumbly, but the warmth of your hands will bring it together. If you find the buttercream mixture becoming too soft to handle, chill in the refrigerator for 15 minutes. Alternatively, you can powder your hands with confectioners’ sugar, which helps prevent the buttercream from sticking to your hands.
  4. For full instructions : sallysbakingaddiction.com

Post Top Ad