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- To make homemade buttercream eggs, you need to123:
- 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.
- Chill the shaped buttercream eggs in the refrigerator for at least 1 hour and up to 1 day.
Learn more:✕This summary was generated using AI based on multiple online sources. To view the original source information, use the "Learn more" links.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.www.allrecipes.com/recipe/237096/butter-cream-e…Preparation Combine the butter and cream cheese until smooth. Add in the vanilla and sugar and stir until smooth. Cover your bowl and refrigerate for at least 3 hours or overnight to let the flavors mingle. When ready to shape the eggs, grab about 3 tablespoonfuls at a time and shape into the traditional 1/2 egg shape.tastykitchen.com/recipes/desserts/butter-cream-ea…Instructions
- 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. ...
sallysbakingaddiction.com/easter-egg-buttercream …Instructions
- Prepare the double boiler. Add some water to a pot. ...
- Prepare egg mixture. To the bowl of your stand mixer (or other heatproof bowl) add the whole eggs, sugar, and water. ...
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