Easter Cream Eggs

Makes 24 eggs
This cream-filled Easter egg recipe is a family treasure. Each year, one month before Easter, we would love going to our grandparents home and revel in all the handmade Easter treats…..Each grandchild would be showered with a basket of these creamy eggs personally decorated with our names. Gather young chefs and have fun making them.
serve with:
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  • 1 cup (227g) sweet butter, softened
  • 2 teaspoons (10ml) salt
  • 4 teaspoons (20ml) vanilla extract
  • 1 can sweetened condensed milk
  • 8-10 cups (1000-1250g) confectioners sugar
  • 1 tablespoon (15g) brown sugar
  • 1 teaspoon (5ml) yellow food coloring
  • 1 pound (453g) semi-sweet chocolate


Preparation Time:  24 hours

In a large mixing bowl, beat softened butter, salt, and vanilla until creamy and fluffy.  Add condensed milk and 8-10 cups of sugar (1000-1250g) a little at a time and combine until stiff.  Form the mixture into a ball and sprinkle with brown sugar.  Knead until smooth.  Divide the ball into three equal pieces.  Place one ball into a bowl and cover the other two with plastic wrap and set aside.

Add the yellow food coloring to the bowl and blend until it looks like the color of egg yolks.  Divide the mixture into 24 pieces and roll into balls.  Set aside.

Line a baking sheet with parchment paper. Divide the remaining two white pieces into 24 pieces. Roll each piece into a ball and flatten with the palm of your hand.  Place a yolk in the center and shape the white mixture around to form an egg shape.  Place the seam side down on the parchment line sheet.  Air dry the eggs at room temperature for 24 hours.

Melt chocolate in a double boiler until smooth.  Place an egg, one at a time, on a fork and dip off in chocolate to cover the entire egg.  Place back on parchment and cool. Decorate with drizzled chocolate or with Royal Icing.  

Store covered in a cool spot or in the refrigerator for up to two weeks.


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