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Buttercream Easter Eggs
1/2 cup ongezouten boter op kamertemp

1 theelepel. Vanille-extract

1 pound box poedersuiker

12 ounce bag chocoladeschaafsel
  • Omschrijving recept: Snoepjes; Amerikaand
  • Bron: Jan

Bereiding

Cream butter and vanilla in a mixing bowl. Sift the sugar and add 1/3 of the sugar at a time beating well after each addition until the consistency of pie crust dough. May take a little more or less of the box of sugar.

Make balls the size of walnuts and roll between hands to make egg shapes.

Melt chocolate in the top of a double boiler or in the microwave until smooth.

Dip the candy in the chocolate and place on waxed paper to set up.

Notities

Here are a few of our favorites for Easter: When dipping eggs into the chocolate, it is easier to use a fork, just dip and allow the excess to drip off before placing on waxed paper to harden. Paraffin wax adds shine to the chocolate and can be melted with the chocolate or not.