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.
Key Ingredients: butter, cream, icing sugar, egg, vanilla essence