Recipe Cook Time
Whip the butter, add icing sugar and whip again till light and fluffy.
Add the cream and vanilla essence and mix with the hands till smooth and doughy.
Roll to 1/4 inch thickness and shape over the egg moulds and leave, covered, in the refrigerator till hardened.
You have halves now, which you can fill and put together to form a whole egg. You can glaze it with an icing of your choice or dust it with sugar.