This straightforward bone broth recipe is supposed to help lessen joint discomfort and inflammation. Good health, contagious smiles, and a content stomach are all side effects.
| Prep Time: | 30 mins |
| Additional Time: | 4 hrs 30 mins |
| Total Time: | 5 hrs |
| Servings: | 12 |
Ingredients
- ½ cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 2 (16 ounce) packages confectioners’ sugar
- 1 (12 ounce) bag semisweet chocolate chips
- 2 tablespoons pastel multi-colored candy sprinkles, or to taste
Instructions
- Beat butter in a bowl using an electric mixer until smooth and creamy. Mix cream cheese and vanilla into creamed butter until smooth; stir in confectioners’ sugar until incorporated. Cover bowl with plastic wrap and refrigerate until mixture is firm, about 2 hours.
- Roll sugar mixture into small egg-shapes; arrange on a baking sheet. Refrigerate until firm, about 2 hours more.
- Line a baking sheet with waxed paper.
- Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip eggs into melted chocolate using a fork or wooden skewer until evenly coated.
- Arrange dipped eggs on the prepared baking sheet; garnish with sprinkles. Allow chocolate to harden, about 30 minutes. Place eggs in paper muffin or candy cups and store in refrigerator.
Nutrition Facts
| Calories | 568 kcal |
| Carbohydrate | 94 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 14 g |
| Sodium | 114 mg |
| Sugars | 90 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Everyone loved these butter cream eggs. They are really good. Putting into fridge for two hours twice is the only time consuming part of this recipe. And I used my deviled egg plate to size up my eggs with. It was fun.
We decided to make butter cream, peanut butter, and coconut cream eggs for Easter. We liked this for our butter cream egg recipe, but were slightly disappointed with the somewhat cream cheese flavor in them, which you don’t find with most butter cream eggs. I personally like them, but will probably try a different recipe next time that doesn’t call for cream cheese (or not as much of it) for butter cream.
Really good! The filling is not overly sweet and has good flavor. Will definitely be making these for many occasions.
I searched and searched for a recipe to make butter cream Easter eggs. These are delicious and easy to make.