Recipe(tried): Buttercream Filled Easter Eggs

Buttercream Filled Easter Eggs
Makes 20 Easter Eggs (approx. 3-1/2 ounces each)

This recipe is from our local newspaper a few years ago. It is delicious but the problem I had with it is that it is too runny and would not hold its shape - I had to stir in tons of corn starch to get it thick enough to shape into eggs. It didn't really hurt but it made them more work.

Buttercream Filling:
1 (300 ml) can sweetened condensed milk
1 cup softened butter
1 tablespoon corn syrup
2 teaspoons salt
2 teaspoons vanilla
11 to 12 cups icing sugar
yellow food colouring
Dipping Chocolate (recipe follows)
Ornamental Icing (recipe follows)

In large bowl, mix together sweetened condensed milk, softened butter, corn syrup, salt and vanilla. Add icing sugar in 3 or 4 batches, stirring well after each addition. Mix well, then knead with hands until mixture holds shape and is smooth and pliable.

Divide mixture into four. Colour one-quarter yellow for yolks; form this 1/4 into 20 small balls (approximately 3/4 ounce each). Set aside.

Form the remaining mixture into 20 larger balls (approximately 2-1/2 ounces each).

Flatten a large ball in palm of hands, place a small yellow ball in centre, then shape white mixture around yellow ball to form an egg shape. Repeat with remaining balls. (Total weight of each egg should be about 3-1/2 ounces).

Place eggs on tray or pan; cover well with plastic wrap so they do not dry out. Chill in refrigerator at least 4 hours until firm.

Prepare Dipping Chocolate.

Use a fondue fork to dip eggs; coat well then gently tap to remove excess chocolate.

Place eggs on waxed paper-lined tray. Place in a cool place for a few minutes until chocloate is firm.

Decorate as desired with Ornamental Icing, being sure to cover mark made by fondue fork.

Wrap eggs in plastic wrap or place in plastic bags and tie with coloured ribbon.

Dipping Chocolate:
2 lbs. semi-sweet chocolate (in square or pieces)
2 oz. paraffin (food-grade)

Place chocolate and paraffin in a bowl over hot, not boiling water. Stir constantly, scraping down sides so chocolate melts evenly. Remove bowl from hot water when melted chocolate reaches 108F. Stir frequently until chocolate cools to 86F, then stir a few minutes longer. (If temperature drops too low, rewarm chocolate by sitting pan in a bowl of warm water to try to maintain the 86F dipping temperature).

Ornamental Icing (makes 2 cups):
1 lb. icing sugar
1/2 teaspoon cream of tartar
3 egg whites
1/2 teaspoon vanilla

Combine ingredients in mixer bowl and beat until very stiff. Tint as desired with food colouring. Keep container covered with a damp cloth while working with icing as it dries quickly.