Buttercream Easter Eggs

Directions

1. 1
   Cream 1/2 pound butter and cream cheese.
2. 2
   Gradually blend in sugar.
3. 3
   Shape into eggs.
4. 4
   Cool for 1 hour.
5. 5
   Melt chocolate, remaining 1 tablespoon butter, wax and vanilla over hot water. Dip eggs in mixture and allow to cool on waxed paper.
6. 6
   Makes 50 eggs.
7. 7
   Use a double boiler pan.