Beat the corn syrup and butter together in a medium mixing bowl using a handheld mixer, until combined.
Mix in the powdered sugar on low speed, about ¼ cup at a time, until it’s all combined. Mix in vanilla extract. Don’t tint with the colouring, yet.
FOR THE CREME EGG MILKSHAKE:
Add softened ice cream, 2-4 Tablespoons of the creme egg filling (depending on your sweetness preferences) and 1-2 halved Cadbury Creme Eggs to a blender. Blend until smooth. Set aside.
FOR THE RIM & GLASS:
Tint remaining creme egg filling with a few drops of yellow food colouring.
Pour filling into a small ziplock bag and snip off a small corner. Drizzle the yellow filling into the glass, swirling around to create a random pattern.
Pour milkshake into glasses and garnish with whipped cream (recipe below), extra creme egg filling and a halved Cadbury Creme Egg. Serve and enjoy!
FOR THE SWEETENED WHIPPED CREAM:
In a medium stainless steal bowl, using a handheld mixer, whip the chilled cream, powdered sugar and vanilla until cream holds peaks, about 3-4 minutes. Pipe on top of milkshakes.
