Recipe By FoodJunkie
Published Mar 27th
Prep 30m Cook - Additional 4h 30m Ready In 5h
Servings 12 servings Calories 568.4

My grandmother used to make these every year at Easter. They taste very similar to the ‘Mary Sue’ butter cream Easter eggs that they used to sell during Easter-time when I was a kid.

Recipe 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

Cooking Directions

  1. 1 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.
  2. 2 Roll sugar mixture into small egg-shapes; arrange on a baking sheet. Refrigerate until firm, about 2 hours more.
  3. 3 Line a baking sheet with waxed paper.
  4. 4 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.
  5. 5 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 568.4
  • Carbohydrate 94.1 g
  • Cholesterol 40.9 mg
  • Fat 23.1 g
  • Fiber 1.7 g
  • Protein 2.7 g
  • Saturated Fat 13.9 g
  • Sodium 113.9 mg
  • Sugar 90 g


  1. 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.
  2. 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 - Read more ...
  3. Really good! The filling is not overly sweet and has good flavor. Will definitely be making these for many occasions.
  4. Excellent. I rolled mine out on my counter with extra confectioner sugar. I was able to take my donut hole cutter and cut out little circles. I coated in chocolate. Everyone loved them. I even split half the dough and mixed coconut flavoring in one half. I will be making this recipe again and again. - Read more ...
  5. I searched and searched for a recipe to make butter cream Easter eggs. These are delicious and easy to make.

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