Great-Grandmom’s Buttercream Easter Eggs

1 cup (2 sticks) butter or margarine

2 (1-pound) packages confectioners’ sugar

1 large egg white

1 teaspoon vanilla

Milk, if needed

8 ounces Baker’s semisweet chocolate

2 tablespoons paraffin wax (optional)

In a large bowl cream the butter. Add the confectioners’ sugar gradually. Add the egg white and vanilla. Add a small amount of milk if the mixture is dry. Shape into eggs and put on waxed paper. Let stand 3 hours. Melt the chocolate and paraffin wax, if using. Dip the eggs in the melted chocolate.

Makes 10 chocolate eggs

Mary Jean O’Keefe, Creative Countess
Parkville Scarlet O’Hattas,
Baltimore, Maryland