Buttercream Easter Eggs - cooking recipe

Ingredients

1/2 lb. butter plus 1 Tbsp.
1 (8 oz.) pkg. cream cheese, softened
3 (1 lb.) boxes confectioners sugar
8 oz. semi-sweet chocolate
1 (2-inch) sq. paraffin
1/4 tsp. vanilla

Preparation

Cream 1/2 pound butter and cream cheese.
Gradually blend in sugar.
Shape into eggs.
Cool for 1 hour.
Melt chocolate, remaining 1 tablespoon butter, wax and vanilla over hot water. Dip eggs in mixture and allow to cool on waxed paper.
Makes 50 eggs.
Use a double boiler pan.