GRANDMA'S BUTTER CREAM EASTER EGGS
½ cup butter, softened
1 (8 ounce) package cream cheese, softened
2 teaspoon vanilla
2 (16 ounce) packages powdered sugar
1 (12 ounce) bag milk or dark chocolate chips
Beat butter in a mixing bowl with an electric mixer until smooth and creamy. Mix in cream cheese and vanilla until smooth; stir in confectioners' sugar until incorporated. Cover the bowl with plastic wrap and refrigerate until mixture is firm, about 2 hours.
Using a teaspoon, shape the chilled sugar mixture into small egg shapes and arrange on a baking sheet. Place in the freezer for 30 minutes.
Line a baking sheet with waxed or parchment paper.
Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently. e from heat and let cool a few minutes. Stir it to help the cooling process.
Dip chilled eggs into melted chocolate using a fork until evenly coated. Arrange dipped eggs on the prepared baking sheet; if desired, decorate with colored sprinkles, or piped frosting or drizzle with additional milk or white chocolate. Set aside for chocolate to harden, about 30 minutes. Place eggs in pastel colored paper muffin liners or candy cups. Store in the refrigerator.
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