But first, here's a great-sounding recipe... REC: Cheesecake Easter Eggs
Makes 48, so I'll halve it.
3 pounds cream cheese
1 cup sugar
4 whole eggs
2 egg yolks
1 cup cream
1/4 cup vanilla
Butterream:
1 pound butter
8 ounces shortening
1 pound confectionary sugar
1 cup pasteurized egg whites
2 tablespoons vanilla extract
Mix cream cheese and sugar until soft. Add eggs and yolks one at a time, scraping bowl after each addition, being careful not to over mix, as this will cause the texture of the cheesecake to be inconsistent and not creamy. Add vanilla and cream, mix until they are just combined.
Pour batter into egg-shapped molds and bake for 10-12 minutes at 300 degrees F; the edges will be set and you may begin to color, while center is still a little soft. They will appear to have a "skin" when done. Allow to chill at least 2 hours. Unmold and decorate.
Use royal icing or colored butter creams to create a decorated egg appearance. Also good with a melted chocolate drizzle.
