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See’s Copycat Buttercream Eggs

Do you remember receiving a personalized chocolate butter egg from See’s Candies in your Easter basket when you were growing up?  That BIG chocolatey, creamy egg with your very own name on it?

Sees Butter Egg

Yep, those were special!  Unfortunately, most kids with food allergies can’t eat those because they are made in a factory with nuts & peanuts and contain milk and other allergens.

But thanks to companies like Earth Balance, Daiya, and Enjoy Life, these magical treats are now possible for your food allergic kiddos!  Enjoy our top 8 free recipe below:

Easter Chocolate Butter Eggs (gluten free, vegan, top 8 free)

Rating: 51

Yield: 4 eggs

Easter Chocolate Butter Eggs (gluten free, vegan, top 8 free)

Ingredients

  • 1/4 cup Soy Free Earth Balance
  • 4 oz. Daiya cream cheese
  • 1/2 teaspoon vanilla
  • 4 cups powdered sugar
  • 1 bag Enjoy Life Mini Chips

Directions

  1. Cream together Earth Balance and cream cheese.
  2. Add vanilla and powdered sugar, one cup at a time while mixing.
  3. Whip for 3-5 minutes.
  4. Pour chocolate chips into a microwave-safe dish and microwave 30-60 seconds at a time, stirring between, until chocolate is completely melted.
  5. Spread chocolate into large chocolate egg molds (we used a silicone muffin "tin".)
  6. Place molds in the freezer for about 15 minutes to set.
  7. Remove molds from freezer and remove chocolate egg halves from molds.
  8. Fill eggs with cream cheese mixture and seal egg halves together with any melted chocolate that still remains.
  9. Decorate with Royal Icing as desired.
https://www.allergycookie.com/easter-chocolate-butter-eggs/

Try these yummy substitutes to create a chocolate buttercream center or a Bordeaux egg:

  • Chocolate Buttercream:  Swap 1/4 cup powdered sugar with 1/4 cup cocoa.
  • Bordeaux Egg:  Substitute half of the powdered sugar called for in the recipe with brown sugar.

Don’t forget to check out our other Easter recipes and explore our site for more fun ideas for kids, then subscribe to our site and join our social network so you don’t miss anything new!

Tiffany Rogers

Tiffany is the mother of a child with multiple severe food allergies, wife of a husband with food allergy sensitivities, and manages a few allergies of her own. As Founder of Allergy Cookie, her goal is to provide you with information to simplify living with multiple food allergies and celebrate life in the process. Tiffany has served as a local Chair for the FARE Walk for Food Allergy, Community Events Director and General Board Member for the Utah Food Allergy Network, and Support Group Leader for NNMG Food Allergic Families of Utah. In addition to blogging and publishing books about living with food allergies, Tiffany shares an empowering message as a public speaker at conferences supporting the newly diagnosed and others facing challenges in the kitchen. Tiffany's latest project is the newly formed Chef Free Club, a plant-based, gluten-free and allergy friendly cooking club for kids! Connect with Tiffany via Linked In!

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