Recipes » Copycat ~ Clone » Cadbury’s Cream Eggs

Cadbury’s Cream Eggs

fb iconpinterest iconpinterest iconlinkedin iconbuffer icon

If you crave the taste of Cadburys Cream Eggs but hate waiting all year for them to be available, wait no more! This amazing recipe tastes just like the delicious confectionery delight available in the store, but you don’t have to wait until spring to get some.

The secret to achieving the creamy center is in a special ingredient knows as invertase. Invertase is a naturally occurring enzyme that breaks down sugars, liquifying it. It doesn’t affect the taste one way or the other, but it does affect the finished texture of the creme egg.

Cadbury’s Cream Eggs

You’ll Need:
1/2 c. light corn syrup
1/4 c. butter — softened
1 tsp. vanilla
1 tsp. invertase
1/4 tsp. salt
3 c. powdered sugar
yellow food coloring, 4 drops 
red food coloring, 2 drops 
1 package (14 oz) milk chocolate chips — (12 ounces)
2 tablespoons vegetable shortening

In a bowl, blend the corn syrup, butter, vanilla, invertase, and salt with an electric mixer or stand mixer. Add powdered sugar, one cup at a time, continue beating with a mixer until it’s smooth and creamy with each addition.

Transfer 1/3 of the creamy mixture into a bowl, add both food colorings, stirring to combine. Tightly cover both containers and refrigerate until the firm to the touch.

Once the filling has fully set and is firm, roll the yellowish-orange mixture into marble-sized balls, then wrap it with the solid white filling. The white mixture should be near twice the size of the colored center, as you add the filling shape it into an egg and place it on parchment paper. Repeat the process until all egg filling centers are complete and the filling is gone.

Refrigerate these overnight.

Melt the chocolate and shortening together in a double boiler.

Dip the chilled centers (you can use a fork if you don’t have dipping utensils).


Alternatively, you can purchase easter egg molds online, fill the cavity partway with chocolate, place the egg filling inside, then top with melted chocolate.

If you use invertase, as recommended in the recipe, please note that the eggs should rest, undisturbed for about 5 days prior to consuming to allow the centers time to liquify.

More Copycat Recipes