Vanilla Buttercream filled candy eggs dipped in white chocolate. (Fannie May Copycat)
Fannie May makes a variety of candy eggs around Easter time. My favorite ones are the vanilla buttercream eggs covered in white chocolate so I thought I’d make a copycat recipe. I’ve tried several recipes in the past but I think this one is the best. When it comes to buttercream filling most of the recipes out there call for cream cheese instead of whipping cream. I’ve found that it tastes good but the cream cheese flavor is too strong & dominates the vanilla flavor.
I was always torn between white chocolate & milk chocolate when I was a kid. I would usually choose the white chocolate Easter bunnies over the milk chocolate bunnies. I love chocolate but I have a weakness for vanilla & since white chocolate is vanilla flavored I love it!
I also happen to love vanilla buttercream frosting! These candy eggs basically are buttercream frosting dipped in white chocolate, maybe that’s why I love them so much!
I used vanilla almond bark to coat the eggs but you can also use wilton candy melts or candiquik. Any of the three will work just fine. Almond bark & candiquik are located with the chocolate chips in the baking aisle. You probably could use white chocolate chips for this recipe but I don’t think they melt down as easily.
This recipe makes about 14 eggs (about 2.5″ long). If you don’t want to make that many you can easily cut the recipe in half.
You could also shape these into 1″ balls instead of egg shapes if your not making them for Easter.
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup (1 stick) butter, melted (I used salted)
- 3 Tablespoons heavy whipping cream
- 1 package white chocolate, I used white almond bark (wilton candy melts or candiquik may also be used)
- yellow food coloring
- Line a cookie sheet with parchment paper or a baking mat & set aside.
- Add powdered sugar to mixing bowl.
- Melt butter in microwave. Add vanilla to melted butter & stir it in. Then add the vanilla/butter mix to the powdered sugar.
- Add the heavy whipping cream & mix it in. (If mixture is too dry & crumbly add a little more whipping cream).
- Take tablespoon sized scoops of buttercream & shape into eggs. Place onto prepared cookie sheet. When done place cookie sheet in refrigerator for 20-30 min. to cool.
- After 20-30 min. take eggs out, melt your white chocolate in the microwave as directed on package. (You probably won't need the whole package. I used 8 squares of almond bark when I made mine).
- Add one drop of yellow food coloring & mix it in.
- Dip each egg into bowl of white chocolate with a fork then place back on cookie sheet.
- Allow white chocolate to set then enjoy! Placing it in the refrigerator helps it to set faster.
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