Homemade Butter Cream Easter Eggs

                     One Giant Butter Cream Egg! The pen gives you an idea of how large these butter cream eggs can be made!

             Smooth Creamy Sweet Butter Cream fills these eggs!                                                                                                                       

1 LB Chocolate Coating Chocolate ( I use Wilburs)

2 Sticks Salted Butter
8 OZ Cream Cheese
1 TBS Vanilla
Dash of Salt
2 LB + 2 Cups Confectioners Sugar

Let cream cheese & butter soften. Cream together then add the vanilla & salt. Beat again. Add sugar about 2 cups at a time beating well. Cream together until fluffy & all incorporated . Chill over night. The next day form into egg shapes & freeze for about 1/2 hour. Meanwhile melt chocolate in crock pot on high stirring every now & then. As soon as chocolate is melted turn crock pot down to warm. Dip eggs one at a time placing on wax paper until they harden. Store in refrigerator until ready to serve! If made like above you will get 18 large eggs!