Buttercream Easter Egg Recipe Recipes Recipe For Lasagna

LINDA'S BUTTER CREAM EASTER EGGS

Steps:

• Mix the butter and cream cheese together.
• (I put in the microwave for 30-45 secs. to soften).
• Add the confectionary sugar about 1 cup at a time, along with vanilla, and mix well. (I use my hands).
• Place the mixture in the freezer to chill for at least 20 minutes (You want it firm, but not frozen, so check it from time to time).
• Form the mixture into egg shapes with your hands. (It is helpful to put some confectionary sugar on your hands so the eggs don't stick to them).
• When you are done making the eggs, put them in freezer again for at least 25 minutes.
• Melt the chocolate in a a double boiler.
• Dip the bottom of the egg into the chocolate, then place it on a small flat dish. Take a spoon, and spoon some melted chocolate on top, spreading around with a butter knife. (Make sure you don't get it on too thick, or you won't have enough for the whole batch).
• Arrange the chocolate coated eggs on an aluminum foil paper lined tray.
• When done making eggs, put in the freezer for a few minutes to harden eggs.
• Place each egg in a pastel colored paper cupcake cup.
• Store in the refrigerator, covered with aluminum foil.

BUTTER CREAM EASTER EGG CANDIES

Steps:

• Beat butter in a bowl using an electric mixer until smooth and creamy. Mix cream cheese and vanilla into creamed butter until smooth; stir in confectioners' sugar until incorporated. Cover bowl with plastic wrap and refrigerate until mixture is firm, about 2 hours.
• Roll sugar mixture into small egg-shapes; arrange on a baking sheet. Refrigerate until firm, about 2 hours more.
• Line a baking sheet with waxed paper.
• Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip eggs into melted chocolate using a fork or wooden skewer until evenly coated.
• Arrange dipped eggs on the prepared baking sheet; garnish with sprinkles. Allow chocolate to harden, about 30 minutes. Place eggs in paper muffin or candy cups and store in refrigerator.

EASTER EGG HUNT CAKE

Steps:

• For the devil's food cake: Preheat the oven to 325 degrees F. Grease a 9-by-13-inch cake pan and line the bottom with parchment with an overhang on the longer side. Grease the parchment.
• Combine the chocolate, cocoa and instant coffee in a large bowl. Pour the hot water over to melt; let sit 2 to 3 minutes and then whisk until smooth. Let cool slightly.
• Add the sugar, flour, baking soda, baking powder and salt to a stand mixer fitted with the paddle attachment and mix on low to combine.
• Add the buttermilk to the chocolate mixture to cool it slightly more. Add the eggs, oil, vanilla and chocolate-buttermilk mixture to the stand mixer. Turn the mixer on low and combine until the dry ingredients are moistened. Increase the mixer speed to medium and beat for 2 minutes, scraping halfway through.
• Pour the batter into the prepared pan and bake until a toothpick comes out with a few moist crumbs, 58 to 60 minutes. Allow the cake to cool completely in the pan, then wrap the whole thing in plastic wrap and chill for 2 hours in the refrigerator.
• Unmold the by unwrapping the plastic, placing a fresh piece of parchment and a wire rack on top of the cake, then turning the cake out of the pan. (Cold sheet cakes are easier to unmold and have less chance of breakage.) Flip the cake onto a serving board. Trim the sides and level if necessary.
• Mix the buttercream with 2 parts green and 1 part yellow gel food coloring until it's tinted light green. Transfer about 1 1/2 cups of the buttercream to a small microwave-safe bowl and microwave it about 5 seconds to soften. Frost the top of the cake and then the sides with the warmed buttercream. Use a scraper to square off the edges. Chill in the refrigerator until the buttercream is no longer sticky, 20 to 30 minutes. Frost the cake a final time and chill in the refrigerator until the buttercream is firm, about 30 minutes.
• Fit a pastry bag with a grass tip. Divide the remaining green buttercream between two small bowls and darken 1 bowl with more green and yellow food coloring. Fill the pastry bag with the two colors, allowing them to mix slightly, then pipe grass on the top of the cake.
• Cut the rolled wafer cookies pieces in half so they are about 1/2-inch higher than the top of the cake. Attach to the sides of the cake with a little bit of extra buttercream, leaving some space in between. Place the chocolate eggs in the grass.

MACARON EASTER EGGS

Steps:

• Trace twelve 2-by-2.5-inch egg shapes onto a half sheet of parchment in 3 rows of 4. Repeat with another sheet of parchment. Line 2 baking sheets with the parchment, pencil-side down, and set aside.
• Place the confectioners' sugar and almond meal in a food processor. Pulse until very finely ground, about 30 seconds. Sift the mixture into a medium bowl, discarding or saving for another use any large chunks of almond that to remain behind (don't push them through). Set aside.
• Place the egg whites, vinegar and salt in the clean bowl of an electric mixer and whip on medium speed until they look foamy, about 1 minute. Very slowly sprinkle in the granulated sugar. Raise the speed to medium-high and whip until the whites are shiny and form soft peaks. Add the vanilla and a large drop of food coloring. Continue whipping the whites until they form stiff peaks with tips that stand straight up. The meringue will gather in a mass around the whisk attachment when it is ready.
• Transfer the meringue to a large mixing bowl. Fold in the almond-and-sugar mixture in 3 additions with a rubber spatula. Spread the mixture up the sides of the bowl then scrape down to the middle. You want the batter to be the consistency of soft-serve ice cream and run off the spatula in a thick stream like lava and hold a figure 8 in the bowl. Don't over mix.
• Spoon the batter into a piping bag fitted with an open coupler or medium open round tip. Pipe
• the batter onto the prepared sheet pans using the stencils as a guide. After all the eggs are piped, rap the tray on the counter 4 or 5 times to help remove any air bubbles. Tap the underside of the pan with your hand to pop remaining bubbles that you see on the surface of the macarons. Use a toothpick to pop any large bubbles. Let the macarons rest, uncovered, until they have lost their shine and aren't sticky when you gently touch the edge of one, 30 to 45 minutes.
• Preheat the oven to 325 degrees F. Bake the macarons in the center of the oven, one sheet pan at a time, until the tops no longer move when nudged gently, 16 to 18 minutes, but making sure that the macarons don't brown. If the tops slide around, bake them for another 2 to 3 minutes.
• Cool the macarons completely on the parchment. Fill one piping bag with 2 cups of the buttercream and another piping bag with the prepared jam. Pipe a ring of buttercream 1/4 inch from the edge on the flat bottom of a macaron, then fill the hole with the jam. Press another macaron on top to sandwich together. Repeat with the remaining macarons.
• Divide the remaining 1/2 cup buttercream between two small bowls. Tint the buttercream to your desired color with gel food coloring, then transfer to piping bags fitted with small round piping tips, such as a number 2 or 3. Decorate with the extra buttercream as desired. Store in an airtight container in the refrigerator for up to 3 days.

THE BEST KETO CHOCOLATE BUTTERCREAM FROSTING

Steps:

• In a medium sized bowl, beat butter until light and fluffy using an electric mixer (about 2-3 minutes).
• Add in remaining ingredients and continue to whip until creamy and smooth.