Yields:
8 Servings
Difficulty: Medium
Prep Time: 40 Mins
I do not consider myself artistic in any sense of the word, but I found decorating these fondant Easter eggs a lot of fun. This would be a tasty treat to make for a gathering or with the family, letting everyone decorate their own egg any way they please. There is no right or wrong way, have fun with it and enjoy the fruits of your labor!
Ingredients
Adjust Servings
-
Fondant Ingredients
- Dipping Chocolate
- Butter Cream Frosting
Instructions
-
Fondant Eggs
- In a medium-size bowl, cream butter, vanilla, and salt. Blend in sweetened condensed milk until smooth. Gradually add sugar. Blend well after each addition until the mixture becomes very stiff.
- Turn the mixture onto a clean pastry board. Carefully knead in any remaining sugar. (Note: the mixture should be smooth, not sticky.) Divide fondant in half. Add the desired flavoring. (See below.)
- Cut each portion into the desired number of eggs. With palms of the hand, mold each piece into an egg shape. Place eggs on a waxed paper-lined cookie sheet. Refrigerate for several hours or overnight. Dip eggs in Dipping Chocolate and decorate with Butter Cream Frosting. Variation: Coconut: Gradually knead 3/4 cup flaked coconut into one portion of fondant. Almond: Substitute 1 teaspoon almond extract for vanilla extract OR add 1 (8 oz.) can almond paste to one portion of fondant. Dipping Chocolate
- On the top of a double boiler, melt 8 (1-oz.) squares of semi-sweet OR unsweetened chocolate and 1/4 cup hydrogenated vegetable shortening over hot, not boiling water.
- Stir with wire whisk until chocolate is melted and well blended. Remove from heat.
- Insert a double-pronged fork into the bottom of the chilled egg or place the egg on a flat wire shimmer. Dip into chocolate; let excess chocolate drip for a moment.
- Carefully place the dipped egg on a waxed paper-lined cookie sheet. Stir chocolate thoroughly with a wire whisk before dipping each egg. If the chocolate cools and thickens, place the bowl over the hot water and gently reheat it. Let the chocolate coating dry thoroughly before decorating. Store eggs in the refrigerator. Buttercream Frosting
- In a medium-size bowl, cream 1/3 cup unsalted butter until fluffy.
- Add 1 teaspoon vanilla extract. Gradually add 3 cups of sifted confectioners' sugar; mix well after each addition. (Note: Mixture will be very stiff.)
- Beat in 1 tablespoon egg white until the mixture is smooth and creamy. Add a few drops of food coloring until the mixture is of the desired shade. If the mixture needs slight thinning, add 1 -2 tablespoons heavy cream to make suitable consistency to press through decorating tube. Store eggs in the refrigerator.