Easter Egg Buttercream Candies

Skip the store-bought and make homemade Easter candy this year! These Easter egg buttercream candies combine a thick and creamy buttercream filling with rich dark chocolate. Choose from a variety of flavors or stick with vanilla listed below.

Easter buttercream chocolate eggs

Most foods are improved with a simple dip in chocolate. Pretzels, strawberries, and even biscotti cookies. And buttercream is another we’ll add to the list! Yes, this is a buttercream-like filling covered in chocolate. Do your teeth hurt at the thought of all this sugar? If it makes you feel any better, we’re good friends with our dentist and she loved these. Ha!!

But that’s what candy is all about. It’s sugary, it’s sweet, and it’s perfect around holidays, including Easter. Instead of purchasing store-bought chocolate eggs filled with who-the-heck-knows-what, give these Easter egg buttercream candies a try. You can jazz up the buttercream filling with a variety of flavors or even add shredded coconut. Give them a dunk in chocolate and let each bite completely melt in your mouth.

Trust me, you’re going to be very happy about these.

stack of buttercream chocolate eggs

What Are Buttercream Candies?

Let’s chat a little more about this buttercream filling business. Do you know the vanilla buttercreams found in chocolate boxes? They’re absolutely delicious, remarkably creamy, and typically filled with fondant. I prefer a shortcut approach using butter and confectioners’ sugar. As a bonus, this shortcut method retains the same delightfully creamy consistency. I published a strawberry version in my cookbook Sally’s Candy Addiction, as well as a sprinkle version on my blog a few years ago. Today’s buttercream eggs are plain, but I definitely wouldn’t consider them boring! They’re flavored with a little vanilla and almond extracts and taste remarkable enrobed in dark chocolate.

This buttercream filling is not ideal for frosting a cake. It’s very thick and ideal for molding into shapes such as balls or Easter egg shaped candies.

Chocolate covered buttercream Easter eggs on pink plate

How to Make Buttercream Filling

Pretend like you’re making regular vanilla buttercream. We’re using the same exact ingredients, but different ratios to produce a mega thick filling. Start with room temperature butter and make sure it’s the proper room temperature. Not overly soft, not melted in the slightest, and still cool to touch. Good rule of thumb: let the butter sit out on the counter for 1 hour before beginning the recipe. You also need confectioners’ sugar, heavy cream or half-and-half, and flavorings.

Chilling: The most important part of this homemade Easter candy recipe is chilling. Chill the buttercream filling before shaping into Easter eggs. Otherwise it’s way too soft to mold into shapes. After molding the cold buttercream filling into Easter egg shapes, refrigerate again for at least 1 hour. The colder the buttercream, the easier it is to cover in chocolate.

Buttercream Candy Flavors

Keep the 1 and 1/2 teaspoons of vanilla extract in the recipe.

  • Coconut Buttercreams: Replace almond extract with coconut extract and add 1/2 cup sweetened shredded coconut. If desired, pulse the coconut in a food processor so the shreds are smaller.
  • Lemon Buttercreams: Replace almond extract with lemon extract.
  • Chocolate Filled Buttercreams: Replace 2 Tablespoons confectioners’ sugar with unsweetened cocoa powder.
  • Orange Buttercreams: Replace almond extract with orange extract.
  • Strawberry Buttercreams: Pulse 1 cup of freeze-dried strawberries in a food processor to yield about 1/2 cup strawberry “dust.” Replace 1/2 cup of confectioners’ sugar with 1/2 cup strawberry dust.
  • Coffee Buttercreams: Add 1 teaspoon espresso powder. Taste, then add more as desired.
  • Peanut Butter Eggs: Use the peanut butter layer recipe from my no-bake peanut butter bars and shape into eggs. Chill for 1-2 hours, then coat in chocolate.

Have fun with different extracts and flavors. You can even divide the buttercream filling up to make different varieties from 1 batch.

Buttercream candy filling in glass bowl

Egg shaped candy on baking sheet

How to Shape Filling into Easter Eggs

Each Easter egg candy is 1 Tablespoon (about 1 ounce) of buttercream filling. When the filling is nice and cold, it’s much easier to shape. The filling gets a little crumbly, but the warmth of your hands brings it back together. First, roll the buttercream filling into a ball. Flatten it between your palms so it’s about 1/2 – 3/4 inch thick, then use your fingers to thin out one end for the top. It’s really easy and they certainly don’t need to be perfect.

This recipe yields about 20 Easter egg buttercream candies.

2 images of dipping candy in chocolate

Chocolate covered buttercream Easter eggs on parchment lined baking sheet

How to Dip Candies in Chocolate

  1. Use real chocolate. This is the most important step and the one that many people overlook. For the BEST looking and tasting candies, start with real chocolate. Use the 4 ounce “baking chocolate” bars found in the baking aisle. I prefer Bakers or Ghirardelli brands. You need about 4 four ounce bars for this recipe, 16 ounces total. You can use semi-sweet or bittersweet chocolate. A sweeter chocolate, such as milk chocolate or white chocolate will produce VERY sweet candies. Candy melts work too, but they don’t taste like real chocolate. Do not use chocolate chips.
  2. Melt the chocolate. You can use a double boiler or the microwave. Microwave in 20 second increments, stirring after each. Chocolate is temperamental, so always melt with care. I do not recommend tempering the chocolate for this recipe. Tempered chocolate should not be refrigerated and due to the fresh ingredients in the filling, these candies must be refrigerated.
  3. Let the chocolate cool down for a few minutes. Otherwise it will melt the buttercream.
  4. Dip the Easter eggs. While I prefer special dipping tools for round truffles, a fork works perfectly for these flatter candies. Submerge the buttercream into the chocolate. Carefully lift out with a fork. Tap the fork on the edge of the bowl to rid excess chocolate.
  5. Allow the chocolate to set. Place chocolate covered eggs on a lined baking sheet. If you have leftover chocolate, drizzle on top of each– just like you see in the photo above. Place the baking sheet in the refrigerator to set the chocolate.

I repeat: Do not use chocolate chips. They’re great for cookies, but since they contain stabilizers, they do not melt into the correct coating consistency.

Chocolate covered buttercream Easter eggs

Dipping in Chocolate – Troubleshooting

Your Easter egg buttercream candy is perfectly shaped and cold, but dipping them into chocolate is giving you some problems. Let’s work through them together.

  • Chocolate is too thick: 1 teaspoon of vegetable oil thins out the chocolate so it’s the best consistency for dipping. If you find your chocolate is still too thick, add a little more vegetable oil. Coconut oil works too, but I prefer vegetable oil.
  • Chocolate isn’t smooth on the candies: It was likely too thick. You want a very thin chocolate. See above.
  • Chocolate is hardening before I’m finished: This is an easy fix! First, make sure you are working quickly. Second, keep the chocolate fluid by re-heating in the microwave for 10 seconds or use a double boiler. If you don’t have a double boiler, spoon the chocolate into a glass bowl set over a pot of simmering water. This keeps the chocolate slightly warm. Don’t let the water touch the bottom of the glass bowl.
  • Buttercream filling is melting: The chocolate is too hot. Let it sit for a few minutes to slightly cool down, then try again.

Have fun with these! We have some leftover in the freezer and, admittedly, I love gnawing on them frozen. The filling tastes like ice cream!

Chocolate covered buttercream Easter eggs on pink plate

More Homemade Candy Recipes

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Easter buttercream chocolate eggs

Easter Egg Buttercream Candies

  • Author: Sally
  • Prep Time: 2 hours, 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 3 hours
  • Yield: 20 candies
  • Category: Dessert
  • Method: Dipping
  • Cuisine: American


These Easter egg buttercream candies combine a thick and creamy buttercream filling with rich dark chocolate. Choose from a variety of flavors listed in the blog post above or stick with vanilla listed below. See blog post for extra tips on coating the buttercream candies in chocolate.


  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 4 cups (480g) confectioners’ sugar
  • 3 Tablespoons (45ml) heavy cream or half-and-half
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • pinch salt, to taste
  • four 4-ounce semi-sweet chocolate bars (450g), coarsely chopped*
  • 1 teaspoon vegetable oil


  1. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar and beat on low for 1 minute. Add the cream, vanilla and almond extracts, then beat on high for 3 minutes or until completely smooth and creamy. Taste, then beat in a pinch of salt if needed. (It’s supposed to be very sweet!) The mixture will be very sticky. Cover the bowl tightly with aluminum foil or plastic wrap and chill in the refrigerator for at least 1 hour and up to 1 day. Chilling makes shaping the buttercream filling a little easier.
  2. Line 1-2 large baking sheets with parchment paper or silicone baking mats. Set aside.
  3. Once chilled, remove the mixture from the refrigerator. Scoop 1 Tablespoon of the buttercream mixture and roll into a ball. Flatten the ball between your palms and use your fingers to thin out one end into an egg shape. The egg should be roughly 1/2 – 3/4 inch thick. Place on the prepared baking sheet. Repeat with remaining buttercream mixture. The buttercream mixture may be a little crumbly, but the warmth of your hands will bring it together. If you find the buttercream mixture becoming too soft to handle, chill in the refrigerator for 15 minutes. Alternatively, you can powder your hands with confectioners’ sugar, which helps prevent the buttercream from sticking to your hands.
  4. Chill the shaped buttercream eggs in the refrigerator for at least 1 hour and up to 1 day. During the last few minutes of the chilling time, begin melting the chocolate and oil together. You can melt it in a double boiler or the microwave. If using the microwave: place the chocolate and oil in a medium heat-proof bowl. I recommend using a liquid measuring cup because its depth makes dipping really easy. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 6-8 minutes to slightly cool before dipping, otherwise it will melt the buttercream filling.
  5. Remove buttercreams from the refrigerator. Working with 1 at a time, submerge into the chocolate, then carefully lift out using a fork. Tap the fork gently on the side of the bowl/measuring cup to rid excess chocolate. Use a toothpick or a 2nd fork to help you slide the buttercream off of the fork and onto the baking sheet.
  6. If you have leftover chocolate, drizzle over candies. I reheated the chocolate and used a squeeze bottle to drizzle.
  7. Refrigerate buttercream eggs for 30 minutes or until chocolate has completely set before serving.
  8. Layer buttercream eggs between sheets of parchment or wax paper and store in an airtight container in the refrigerator for up to 2 weeks.


  1. Make Ahead & Freezing Instructions: You can start this recipe 1 day ahead of time. The shaped filling can be chilled in the refrigerator for up to 1 day prior to coating. The coated buttercream candies can be frozen. Freeze the coated candies for up to 3 months. Thaw overnight in the refrigerator.
  2. Chocolate: For the best looking and tasting candies, use 4 ounce “baking chocolate” bars found in the baking aisle. I prefer Bakers or Ghirardelli brands. You need about 4 four ounce bars for this recipe, 16 ounces total. You can use semi-sweet or bittersweet chocolate. A sweeter chocolate, such as milk chocolate or white chocolate will produce VERY sweet candies. Candy melts or almond bark work too, but they don’t taste like real chocolate. Do not use chocolate chips, as they contain stabilizers preventing them from melting into the correct consistency for coating.
  3. Coating/Melting Chocolate: See all my troubleshooting tips in the post.
  4. I do not recommend tempering the chocolate for this recipe. Tempered chocolate should not be refrigerated and due to the fresh ingredients in the filling, these candies must be refrigerated.

Keywords: Easter candy, candy, buttercream


  1. These look so cute, Sally! The ideal treats for Easter! I imagine they would be so pretty striped with pastel-hued white chocolate and colourful sprinkles, so they looked like real Easter eggs! I’m definitely considering making these for connect group at Eastertime, along with some cute Eastery cupcakes (would LOVE to see an Easter cupcake recipe on your blog! I’d love to use a Sally recipe, as your site is always the first place I go to when searching for a new recipe! Your recipes are so dependable abd delicious!). I’ve never made buttercream candies before, but I’m looking forward to trying! ☺

    1. These would be beautiful with sprinkles and a pastel drizzle! Sounds like you’ll be busy baking over the next few days- so fun! If you’re in search of Easter cupcakes I recommend my coconut carrot cake cupcakes, angel food cupcakes, or these rose cupcakes!

  2. These candies look amazing! So easy to make and delicious ♥

    1. Thank you so much Natalie!

  3. Would a pound plus bar from Trader Joe’s work ok?

    1. Yes, that’s a great option for melting, drizzling, and coating candies!

  4. If I wanted to make maple walnut buttercreams would I use real maple syrup or extract and in what amounts? Also, what amounts of walnuts? Thanks in advance

    1. Hi Alice! For the BEST results in terms of texture, I recommend maple extract. Add 1/2 teaspoon, taste, then add more as desired. For the walnuts, give them a very fine chop. Use about 1/2 cup.

  5. Wondering – if I wanted to just pipe the buttercream into chocolate egg molds would I want a softer buttercream, or just use this one without the chilling to mold? I’d like to offer more than one buttercream flavor, and thinking it would be nice to make one hand shaped, and then another in an egg mold. Thoughts and suggestions?

    1. Hi Wendy! If using a candy mold, you can pipe this buttercream right into the mold, then chill it in the mold. No need to chill prior to piping it. If it’s TOO thick to pipe, add 1 teaspoon of milk/cream until it’s ready. You don’t want it too soft though. Let me know how it turns out!

      1. So I made the strawberry buttercreams and thinned them slightly. Piped into dark and white chocolate molds and they were phenomenal. Everyone loved that they tasted like fresh strawberries – well because there were dehydrated strawberries in them! Also made a cappuccino buttercream using powdered cappuccino and espresso powders. Did a hand molded version and was afraid they would be too sweet for milk chocolate, but dipped in milk and also in 61% bittersweet. Everyone’s favorite! I will be using both flavors in my chocolate business – maybe a raspberry version too! Thank you for sharing such a fabulous recipe!

  6. I do believe I see coffee and lemon cream candies in my future. Thanks for the recipe.

    1. YAY! Hope you enjoy these 🙂

  7. Alexa [fooduzzi.com] says:

    These sound amazing! It’s not Easter unless I have a giant chocolate coconut egg like the ones my great-grandma always used to buy us. 🙂 Love the idea of the coconut version!

    1. Thanks Alexa! Would love to hear what you think if you try these 🙂

  8. Oh my land. These look AMAZING!

    1. Thank you so much Tara!

  9. Sally,
    I love making homemade candy. It has been a while but this post inspires me. One of my favorites was a French Mint…nummy chocolate center dipped in pastel green.

    Love your posts!

    1. That sounds delicious! I hope you’ll try these, June 🙂

  10. I’ve never made candy, but you make it sound so easy that I might give it a try! What sizes measuring cup did you use to melt the chocolate for dipping?

    1. Hi Jessica! This is a 2 cup liquid measuring cup. Chop the chocolate up into very teeny tiny pieces so it all fits, then melt in the microwave in increments as instructed. Great depth for dipping!

      1. Great! I have one of those. Thanks!

  11. These look amazing; I’ve got to try these! What tips can you give for making the beautiful decorating lines across the tops of the candies?

    1. Hi Diane! I actually used a squeeze bottle. See my recipe instructions. 🙂

      1. Thank you so much, Sally. Sorry I didn’t notice that in the instructions when I read it the first time. Your candies are so beautiful, and I can’t wait to make them.

  12. These look amazing!! I made peanut butter eggs this year, and they are amazing. So I agree with you 110% about making your own Easter Candies. I might have to give these a whirl! Beautiful pictures, as always Sally.

    1. Thanks so much Patty 🙂 I hope you’ll try these!

  13. I’m thinking about a pistachio version, do you think this would be possible? Probably with 1/2 cup very finely pulsed (salted, roasted!) pistachios, but maybe no additional almond extraxt, since it’s already in the recipe?

    1. Hi Sina! That’s exactly what I would do. Keep the recipe as is, then add 1/2 cup VERY finely chopped/crushed pistachios. I, too, would use roasted salted so they have extra flavor.

  14. These look delicious! I’m wondering if you have a recipe where the finished product does not need to be refrigerated.
    Any idea how long they would be safe to leave out without spoiling?

    1. Hi Linda! I served these to our friends this past week and they were GREAT for several hours at room temperature. If storing for longer than 1 day, I recommend refrigerating.

  15. These look super cute and yummy!

    1. Thank you Amy!

  16. Virginia Tyler says:

    When you say veg. Oil for the melting Choc. Do you mean oil or crisco. Or even coc solid oil??

    1. Hi Virginia! I mean oil. I like Crisco brand vegetable oil. You can also use canola oil, or solid or melted coconut oil. (The chocolate is heated and will melt the coconut oil if it is solid, so it does not matter if it’s solid or melted to begin with.)

  17. Hi Sally! These look amazing and I can’t wait to try them! Do you have any suggestions for good non-dairy substitutes?

    1. I haven’t personally tried non-dairy substitutions here but I would suggest trying a vegan buttery stick such as Earth’s balance brand and coconut cream in place of the regular cream. Let me know if you try it!

  18. Hi Sally,
    I made these last night and they were a huge hit!! Dangerously delicious! I split the buttercream in half and did two flavors, vanilla and peanut butter. For the peanut butter I just added a few tablespoons of Jif to the mix and it turned out great. I topped the peanut butter ones with Maldons salt to tell the difference. Thank you for another incredible recipe! 🙂

  19. Jette Mortensen says:

    Hi Sally. I live i Canada. I miss the Danish Turtles. I have the forms and chocolate, but the filling, I can not get right. Do you or any of your fans have a recipe for this filling. I think it tastes a little of rom essence, but I can not get it right. It is also fairly fluid when you bite into it. YUM. Any help would be wonderful, I want my grandchild to taste Danish goodies. Thank you Sally, Jette

    1. Hi Jette! I’m unfamiliar with Danish turtles! What are they filled with? A creamier, more liquid filling is typically invertase and fondant.

  20. Candy makes me nervous but these were easy and so good!

    I ended up using some Peeps flavored creamer I had been gifted and didn’t know what to do with :/ + bittersweet chocolate to offset the extra sweetness in the creamer and a sea salt topping. Pretty good!

    1. I bet they were fantastic with that creamer, sea salt, and the dark chocolate!

  21. Hi Sally,
    I’ve refrigerated the filling for about 6 hours now and even with powdered sugar on my cool hands the filling is so sticky that it’s extremely difficult to shape into anything. Not crumbly at all, just a gooey mess. Any other suggestions on what I can do to help with this? Thanks so much for your help!!!

    1. Could you try the freezer? Portion into sections, then freeze, then try shaping into the egg shape. Sorry you’re having trouble with this!

  22. Honestly, these are too sweet for me. The recipe is great, worked like a charm, and they are adorable. I’m sure they will be appreciated as gifts this weekend, but if I make them again I will need to add some crushed nuts mixed in with the filling or salt sprinkled on the chocolate or something to cut the sweetness.

  23. Delicious Sally! I made the coconut version and they’re wonderful. My family will be impressed for the holidays. A definitely better treat than store bought.

  24. Thank You for the added direction of how to apply the chocolate. I was nervous about making candy! These candies were amazing! I now love making candy! Thanks again.

  25. These are so yummy! I made them before and I am making them again for Easter tomorrow!

  26. These are the stickiest candies ever made! I don’t know how you got such a perfect egg shape so please post for the rest of us. I followed your instructions & still found my hands so sticky it was difficult to make an egg that looked like an egg. Don’t get me wrong they taste great however the shape is another story.

    1. Hi Liz! The mixture will definitely be sticky since it’s basically thick frosting. Make sure your butter still has a chill– room temperature butter shouldn’t be warm or greasy.

  27. I loved the concept but I think they are a little too sweet. What would you recommend to cut it down? Would you decrease the powdered sugar and if so by how much and would you need to replace it by something. Can you also comment on whether you think the extract strength, like peppermint or coconut, increases as the filling sits? When I tasted it upon first making it I added a little more because the flavor didn’t seem to be there. When I ate them I thought they were a little too strong so wondering if I had stayed with the original amount if they would have been okay.

    1. Hi Theresa! As the buttercreams sit, the filling flavor will intensify. Always go lighter on extracts like peppermint because they are VERY potent. These candies are going to be very sweet, as most candies are. My favorite way to make them is to replace 1/2 cup of the powdered sugar with 1/2 cup strawberry “dust” as I do with my strawberry frosting. Not as sweet and also have a little tang too.

  28. I’m still not sure why you don’t recommend tempering. It should be fine to refrigerate/freeze tempered chocolate, and that way these don’t bloom immediately.

    1. Hi Kayla! For best taste and texture, tempered chocolate should always remain at room temperature. For that reason, I don’t recommend using it for coating these refrigerated candies.

  29. Charlotte C says:

    these are great, I know not Easter but who cares candy is anytime.
    But when was a kid ( long time ago)we got Opera Cream. Do you know if these taste anywhere close to them? Thank you, Charlotte

    1. Hi Charlotte! I’m unfamiliar with Opera Creams, but a quick internet search says that they are also known as butter creams, which is what these are.

  30. Hi Sally! What suggestions would you have for creating a peppermint buttercream? I’m thinking instead of a standard peppermint truffle, I’d love to make it as a buttercream. Not quite sure if I’d be using extract or flavoring?

    1. Hi Wendy! I recommend skipping the almond extract and replacing with 1/2 teaspoon of peppermint extract. Taste the mixture, then add a little peppermint extract if desired. It’s potent!

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