Buttercream Easter Eggs

• 1/2 cup butter, softened
• 3 1/2 cups sifted powdered sugar
• 2 tablespoons whipping cream
• 1 tablespoon vanilla extract
• 1 (12-ounce) package semi-sweet chocolate morsels

1. Cream butter in a large mixing bowl; gradually add sugar, beating well. Stir in whipping cream and vanilla. Chill mixture overnight. Shape into 3-inch eggs. Chill until firm.
2. Place chocolate in top of a double boiler; cook over simmering water, stirring until chocolate melts. Remove from heat, leaving chocolate over hot water. Using 2 forks, quickly dip eggs, one at a time, into chocolate mixture. Place on waxed paper-lined baking sheets; refrigerate until firm. Decorate with Royal Frosting, as desired. Store in airtight containers in refrigerator.
3. Note: Shape mixture into 1-inch eggs to make 2 dozen.

butter, powdered sugar, whipping cream, vanilla, semisweet chocolate morsels

Taken from www.myrecipes.com/recipe/buttercream-easter-eggs (may not work)