Cadbury Creme Egg Recipe
Better than the real thing, folks. Buckle up and prepare your body to inhale a copious amount of calories, because these are irresistible. Warning: Stop reading if you are trying to diet.
Let’s get straight to it, shall we? Oh, and please leave a comment at the bottom of the page! I love hearing from you!
~Miss Whisk
Cadbury Creme Eggs
Course: DessertDifficulty: EasyServings
12
servingsPrep time
30
minutesCooking time
1
minuteCalories
150
kcalIngredients
¼ cup unsalted butter
1/8 teaspoon salt
½ cup light corn syrup
1 teaspoon vanilla
2 1/2 cups powdered sugar
Yellow gel food coloring
12 ounces milk chocolate chips or melts (my favorite brand is Target’s Good & Gather)
Directions
- Using the paddle attachment (or a rubber spatula and a strong bicep), beat butter, corn syrup, vanilla, and salt until smooth. Add in powdered sugar gradually until creamy, free of powdered sugar clumps.
- Remove 3/4 of the white cream from the mixing bowl to a medium bowl. Color the remaining 1/4 mixture with yellow gel food coloring until it resembles egg yolk.
- Melt the chocolate chips in a microwave-safe bowl on high for 45 seconds and stir. Microwave in 10-second intervals until the chips are mostly melted. Remove and continue to stir until homogenous.
- Spread about 1 tablespoon of melted chocolate along the inside of the egg mold to create a shell. Repeat for as many eggs as you’d like to make. Freeze for quick setting.
- Remove the molds from the freezer, and place about 1 tablespoon of white cream in the center of the egg. Take a small amount (about 1/2 teaspoon) of the yellow cream, and do your best to scrape it to fall into the general center of the white cream.
- If you want to get fancy, drop another small dollop of white cream on top of the yellow cream to envelope the yolk completely. Otherwise, proceed to step 7.
- Pour about 1/2 tablespoon on top of the center of the cream and spread to the edges. Freeze for quick setting.*
- Once set, decorate as desired.
Notes
- *Note that this makes 1/2 eggs, which are simpler than filling and adhering two halves to make a whole egg (plus, it’s plenty for one serving of excessive, delicious sweetness).
Once you’ve added the powdered sugar gradually, beat until creamy. 
Mix the corn syrup, butter, vanilla, and salt until generally smooth. 
After removing 3/4 of the cream to another bowl, add yellow gel food coloring. 
Add enough gel food coloring until you achieve desired golden yolk color. 
Microwave your chocolate until mostly melted and mix until smooth. 
Paint your egg mold with chocolate. Hold it up to the light to detect any thin spots. 
Using a spoon and spatula, drop white cream in the middle, being careful not to overdo it. 
Drop a small dollop of golden cream in the middle, pressing down gently and repeatedly until the cream starts to flatten out a bit. 
Optional: add another layer of white cream on top. 
Pour melted chocolate on the middle of the cream, gently spreading it out from the center to the edges. 
Optional decoration: Drizzle melted chocolate diagonally across the top half. 
Add sprinkles, freeze to quickly set, and EAT!!
