Butter Cream Easter Eggs

Combine the butter and cream cheese until smooth. Add in the vanilla and sugar and stir until smooth.

Cover your bowl and refrigerate for at least 3 hours or overnight to let the flavors mingle. When ready to shape the eggs, grab about 3 tablespoonfuls at a time and shape into the traditional 1/2 egg shape. You could also make a huge one if you want. The filling will be cold and become more malleable in your warm hands.

Set shaped eggs on a parchment-paper-lined baking sheet and place back in the fridge for 10 minutes or so to get cold again.

For milk chocolate, use chocolate chips; for dark chocolate, I use Hershey’s Special Dark—the large bars. Break up the chocolate and melt in the microwave for 45 seconds, stir, then another melt again for 30 seconds or more depending on your microwave. A big chocolate bar does about 5 eggs.

This recipe will make about 20 eggs.

For coconut cream eggs, add in 3/4 cup of coconut to the ingredients above.