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Butter Cream Easter Eggs Recipe

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This recipe for Butter Cream Easter Eggs is from Debra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Egg:
1 ½ cup butter (3 sticks), softened Dash salt
2 lb pkg confectioner’s sugar 1 tsp. vanilla



Dipping Chocolate:
1 – 12 oz pkg. semi-sweet chocolate morsels
10 Tbsp paraffin wax
Directions:
Directions:
Egg:

Cream butter until fluffy. Blend in vanilla and salt. Gradually add sugar, mixing with hands. Mixture will be stiff. Cut mixture into desired number of pieces. Mold with hands into egg shape. Place each egg on wax paper lined cookie sheet. Let stand at room temperature several hours or overnight until a “crust” forms. Dip eggs into “dipping chocolate.” Let chocolate harden before adding additional decorations. Then decorate with your own ornamental frosting.

Dipping Chocolate:

Put chocolate and wax in top of double boiler. Place over hot water. Heat on medium until well blended. With double-pronged kitchen fork, dip eggs in chocolate. Let excess drip for a moment. Carefully place dipped egg on wax paper. Stir chocolate before each dipping. If dip thickens, reheat chocolate over low heat. Let chocolate covered eggs dry thoroughly before adding decorations.

 

 

 

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