To make these chocolate-covered buttercream candy eggs more fun, decorate them with fun whimsical designs, leaves and flowers, or pipe names on them with Royal Icing.

Chocolate-Covered Easter Eggs

1/2 cups butter, softened 1/2 teaspoon lemon juice 1 teaspoon vanilla extract 2 teaspoons whipping cream
1 (1 pound) box powdered sugar 1 cup (6-ounces) semisweet or milk chocolate chips
2 teaspoons vegetable shortening

In large mixing bowl, cream butter, lemon juice, vanilla and whipping cream together until creamy and fluffy. Gradually add powdered sugar a little at a time, mixing well after each addition.
Shape into small egg-shaped pieces. Cover and refrigerate for a minimum of 1 hour.
In a double boiler over simmering water, melt chocolate chips and shortening together, stirring until smooth.
Dip eggs into melted chocolate mixture and place on waxed paper to harden. Store in tightly covered container.

Makes about 2 1/2 dozen eggs.

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