Line a large baking tray with parchment or a silicone mat, and set aside until ready to use.

In a large mixing bowl or the bowl of a stand mixer, whip softened butter until light and fluffy.

Mix in vanilla extract and salt.

Gradually add confectioner’s sugar and milk, alternating between the two until all sugar is worked into the mixture and a soft dough has formed. If necessary, add a bit more sugar or milk to adjust the consistency. The dough should not be too sticky, or too stiff.

Add your choice of flavor and color. If desired, you can separate the dough into several smaller bowls, rather than making only one flavor. You can also skip the flavoring and make classic vanilla buttercream eggs.

Using your hands, shape the dough into balls and place on parchment-lined tray. Transfer to the refrigerator to chill while you melt and temper* your chocolate.

When chocolate is ready, remove buttercream centers from the fridge. Working quickly, use an enrobing fork to dip each center in the tempered chocolate and transfer to prepared tray.

Decorate each egg with sprinkles or sanding sugar, or pipe with additional chocolate.

Allow chocolate to set before transferring eggs to an airtight container. Layer eggs between sheets of parchment or wax paper. Store container in the refrigerator, or in a cool/dark place at room temperature, for up to two weeks.