Whipped Cream Easter Eggs
Whipped Cream Easter Eggs
What you will need:
Eggs
Cool Whip or any other whipped topping or whipped cream
White Vinegar
Food Coloring
Toothpicks
Gloves- disposable or rubber
Muffin tin or rimmed sheet pan
1. Cover eggs in a pot of cold water. Bring to boil, place lid on, turn off heat and let sit for 12 minutes.
2. While eggs are cooking off heat, prepare ice bath.
3. After 12 minutes, drain eggs and place into ice bath for 10 minutes.
4. While eggs are cooling in ice bath; fill muffin tins ½ full of whipped cream.
5. Use toothpicks to stir in your favorite colors, single or mixed; stir just until swirled in.
6. After 10 minutes in ice bath, drain eggs and cover with vinegar for 10 minutes.
7. Rinse eggs and dry well on towel.
8. With gloves on, place each egg into muffin cups and turn to cover with whipped cream.
9. Let sit 10 minutes then rinse and dry off with paper towels.
Be sure to store the eggs in the refrigerator; safe to peel and eat for up to a week.
