Recipe(tried): Butter Cream Eggs for Frances
To: Quantity Cooking at Recipelink.com
From: Judy/Quebec 4-3-2003

I have been making these for many, many years. They are always is demand!Each year it seems that I make more batches than the year before. People have often asked me to make them a batch. Have never made coconut, mint or peanut butter but I would just add peppermint extract and food coloring to make mint ones and do about the same to make coconut ones. Peanut Butter ones, I'm not so sure about. This makes 32 eggs the size of large real eggs.

Butter Cream Easter Eggs

Fondant Dough-
3/4 lb. unsalted butter, softened
1 Tbsp. vanilla
3/4 tsp. salt
1 (15 oz.) can of Sweetened Condensed Milk
3 lb. icing sugar

Cream together the butter, vanilla & salt. Add milk & beat until smooth. Gradually add icing sugar. As mixture becomes stiff, mix with hands. Knead until dough is smooth & not sticky. It will be pliable & shiny when done. (The more you knead the better it is.) Divide into 3 parts. One part should be 3/4 the size of the 2 others. Smallest portion is for the yolks & other 2 are for the whites. Color yolk portion with yellow food coloring (paste kind is best), kneading the dough to get a uniform color. Form into balls the size of large marbles (should be 32 balls). Form the white into 32 balls also about the size of walnuts. Flatten the white a little and place the yolk in center of each one. Roll up each, molding into an egg shape. Try not to handle too much as it will be too soft. Set in freezer on a tray about 3 or more hours. Dip each in chocolate and set on wax paper lined tray to set. Keep them in fridge.

Note; I put each in its own zip-lock and keep them in the freezer. I also only take out 8 or 16 at a time to dip as they stay colder that way for the chocolate. They thaw quickly and are also good very firm. You can make them bigger if you wish. These are just like the cream eggs that you can buy at Easter in the better Candy Stores but everyone says these taste even better. Watch out! They will be in big demand! They can be decorated if you wish but I never bother.

Dipping Chocolate
1 lb. semi-sweet chocolate squares (16 Sq.)
1 oz. paraffin wax

Melt both together in a double boiler (not too hot), stirring occasionally until smooth & shiny. Stir before dipping each egg.