Things You'll Need:
- 1 cup soft butter
- 2 tsp. salt
- 4 tsp. vanilla
- 1 can condensed milk
- 10 cups confectioner's sugar
- 1 tsp. yellow food coloring
- 1 lb. semisweet chocolate
- Paraffin wax (optional)
- 1/4 cup walnuts (optional)
- Maraschino cherries (optional)
- Paper towels
- Double boiler/microwave
- Wax paper
- Flavoring
- Food coloring
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Step 1
Combine 1 cup of butter, 2 tsp. of salt and 4 tsp. of vanilla and beat until the mixture is fluffy.
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Step 2
Pour in 1 can of condensed milk, stir and add 10 cups of confectioner's sugar.
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Step 3
Dust the mixture with granulated sugar or brown sugar and use buttered hands to knead it until it's smooth.
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Step 4
Place approximately 2/3 of the cream in another bowl and set it aside.
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Step 5
Add 1 tsp. of yellow food coloring to the remaining third of the mixture.
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Step 6
Divide each of the two cream fillings (the yellow one and the one you set aside) into 16 to 24 pieces.
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Step 7
Roll the yellow cream into a ball and shape the other cream around it, molding it into an egg shape.
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Step 8
Place the eggs on paper towels and allow them to dry at room temperature for approximately 24 hours.
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Step 1
Make orange cream by adding 1 tsp. of liquid orange flavoring to the cream mixture you set aside. You can also add red and yellow food coloring to make the cream orange colored. Knead again to evenly distribute the color and flavor.
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Step 2
Add 2 to 3 drops of red food coloring and 1 tsp. of cherry flavoring to make cherry cream. For added authenticity, stir in small bits of maraschino cherries.
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Step 3
Stir in 1/4 cup of chopped walnuts and 1 tsp. of maple flavoring to make maple walnut cream.
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Step 4
Create your own unique cream flavoring by adding a few drops of your favorite flavor. Mint cream and lemon cream fillings taste especially good with chocolate!
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Step 1
Melt 1 lb. of semi-sweet chocolate over a double boiler or in the microwave, stirring until smooth. If you are concerned about the chocolate melting when you handle it, add a slight amount of paraffin wax to the mixture as you melt it.
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Step 2
Dip the cream eggs in the melted chocolate before it begins to cool and harden.
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Step 3
Place the eggs on waxed paper to cool at room temperature.
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Step 4
Refrigerate the Easter eggs until they are cool and keep them refrigerated until you use them.
