Old Fashioned Cream Cheese Mints
A simple recipe for old-fashioned Cream Cheese Mints! This is a variation of a recipe from my grandmother.
↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓
RECIPE:
Ingredients
4 oz cream cheese¹ softened (113g)
1 Tablespoon salted butter softened
4 cups powdered sugar plus additional as needed and for imprinting mints (500g)
1/2 teaspoon peppermint extract
1/8 teaspoon vanilla extract
Food coloring optional
DISCLAIMER: As an Amazon Associate I earn from qualifying purchases from the links below.
Food Coloring (Affiliate Link):
KitchenAid Mixer (Affiliate Link):
Instructions
00:00 Introduction
00:19 Combine cream cheese and butter in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and beat until creamy and well-combined.
00:43 With mixer on low-speed, gradually add 2 cups (250g) of sugar, stirring until completely incorporated.
01:11 Add peppermint and vanilla extract and stir well.
01:38 With mixer on low-speed, gradually add remaining sugar. Stir until sugar is completely combined and pause occasionally to scrape sides and bottom of the bowl. Dough should be very stiff and not sticky (if it’s still sticky, add more powdered sugar until it has a play-dough-like consistency).
02:37 If using food coloring: If using just one color you can use your electric mixer to beat the color into the dough. If you'd like to do several colors, divide the dough into as many bowls as you would like colors and color each individually, stirring well until color is well-incorporated.
03:08 Roll dough between your palms into teaspoon-sized portion until smooth. Transfer to wax-paper lined baking sheet. Dip the tines of a fork in powdered sugar and use that to gently but firmly press down on each mint.
03:45 Allow mints to dry at room temperature for several hours then transfer to refrigerator and store in an airtight container until ready to serve. Keep mints in single layers with a sheet of wax paper between them to keep from sticking.
Facebook:
Instagram:
Pinterest:
Email List:
Holiday Treats: Butter Mints
Sue Mallick with Food City presents a fresh recipe for butter mints at Food City's Cooking School. This episode accents a free program featured every Monday night at The Crown Point Shopping Center location on North Eastman Road in Kingsport, TN. See foodcity.com for complete recipe details.
Ingredients:
1/2 pkg cream cheese
2 tbsp butter
1 pkg powdered sugar
1/4 tsp peppermint extract
1/8 tsp vanilla extract
Melt cream cheese and butter in a large saucepan over low heat, stirring constantly until smooth. Gradually stir in powdered sugar; add peppermint and vanilla extracts, stirring until well blended. Divide mixture into 10 (1/4 cup) portions, roll each portion into a 12-inch rope. Cut into 1/2 inch pieces. Let stand 4 hours uncovered until firm.
Kissable Butter Mints
Subtly freshen your breath with our Kissable Butter Mints. With just a few drops of food coloring and peppermint extract, these tasty and refreshing treats are perfect for Valentine's Day.
See the full recipe here;
To sign up to receive our free quick and easy recipe eNewsletter, click here;
Homemade Butter Mints
This video is about How To Make Homemade Butter Mints ! Its Fun And Impressive.
Butter Cream Mints | Emeril Lagasse
You’re just three ingredients away from delicious easy-to-make butter mints. All you need are butter, confectioners’ sugar, and mint extract. That’s it!
BUTTER CREAM MINTS
MAKES 3 ½ DOZEN
10 tablespoons plus 2 teaspoons unsalted butter, at room temperature
1 pound confectioners’ sugar, sifted
1 teaspoon pure mint extract, plus more if needed
Cocoa powder, for serving (optional)
Using an electric hand mixer, cream butter on low speed until light and fluffy. Add sugar and mint extract and beat on low speed until fully incorporated and smooth, about 15 minutes.
Cut two large sheets of plastic wrap and place on work surface.
Divide butter cream mixture into two equal portions and transfer each to a sheet of plastic wrap. Working with one portion at a time, roll into a log, about ½ inch in diameter. Wrap securely. Repeat process with remaining butter cream. Transfer rolls to refrigerator and chill for at least 4 hours.
Working with one roll at a. time, pinch off a rounded teaspoon of chilled butter cream and flatten slightly using you’re the palms of your hands. Place on work surface and press down with the tines of a fork to form a crosshatch pattern.
Store butter creams in an airtight container, between layers of parchment paper, and keep refrigerated until ready to serve. Butter creams will keep for up to 1 week. Serve dusted with cocoa power, if desired.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
For More Ways To Kick It Up A Notch Subscribe Here:
Stay Connected With Emeril On:
Instagram:
Facebook:
Amazon:
Easy To Make Christmas Mints
Christmas is all about the peppermint, and our festive, old-fashioned Christmas mints are sure to wow your guests! These little mints are super easy to make and have a creamy soft texture that will melt in your mouth.
__________⬇️️⬇️️⬇️️⬇️️ CLICK FOR RECIPE ⬇️️⬇️️⬇️️⬇️️ ___________
Grab the full, printable recipe on my blog:
INGREDIENTS
⅓ cup granulated sugar
4 ounces cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
2 tablespoons light/clear corn syrup, I used Karo brand
1 teaspoon peppermint extract
4¼ to 5 cups powdered sugar, divided
6 drops green liquid food coloring
6 drops red liquid food coloring
INSTRUCTIONS
Line a large rimmed baking tray with parchment paper. Place the granulated sugar into a small bowl. Set aside.
In a large mixing bowl with a handheld mixer on low speed, beat the cream cheese, unsalted butter, light corn syrup, and peppermint extract for 1 minute or until smooth.
Slowly add 4¼ cups powdered sugar, ½ cup at a time, to the bowl with the mixer on low. Once you get close to incorporating all of the powdered sugar, your dough will be so thick that you may need to switch to a spatula or wooden spoon and finish mixing the dough by hand.
Lay out a piece of parchment paper onto a clean counter and sprinkle ¼ cup of the remaining powdered sugar onto the parchment paper, then turn out your dough onto the parchment paper.
Divide the dough into three equal parts. Create a shallow well in the center of two of the dough balls. In the first dough ball, add the red food coloring.
Add the green food coloring to the second dough ball, and your last dough ball will remain white.
Carefully knead your red dough ball to evenly distribute the food coloring. You will need to add up to an additional ¼ cup of powdered sugar as you knead because the liquid food coloring will make your dough sticky.
Repeat with the green dough ball. You may need to knead your white
dough just a little with a tablespoon or 2 of additional powdered sugar. Note: The amount of extra powdered sugar you need for kneading depends on how wet/sticky your dough is. If the temperature is very warm, you may need more, or if very cold, you may need less. Don’t add too much powdered sugar at once. Remember, you can always add more, but you can’t take it away.
Once all your Christmas peppermint patty dough balls have been colored and kneaded, roll each dough ball into a rope about 18 inches long (it should be about 1 inch thick).
Make ½-inch slices, starting at one end, until you have cut the entire rope into ½-inch pieces. Repeat with the remaining dough ropes.
Roll all the pieces of peppermint dough in the palm of your hand to make little balls. Set aside.
Drop 2-3 dough balls into the small bowl of granulated sugar and toss to coat. Place them onto the prepared baking tray. Repeat until all the dough balls are coated and on the baking tray.
Using the tip of a fork, lightly press the Christmas peppermint patties into little discs. The tines of the fork will leave a pretty striped pattern on the tops of each peppermint patty.
Allow the Christmas peppermint patties to sit out at room temperature, on the tray, for up to 24 hours before you place them onto a platter to serve. This allows them to dry and set up.
Thanks so much for watching! Please push LIKE, leave a COMMENT, SUBSCRIBE and SHARE!!!
SUBSCRIBE to my channel:
FACEBOOK: Spaceships and Laser Beams
INSTAGRAM: spaceshipsandlaserbeams
PINTEREST: spaceshipslb
TWITTER: @SpaceshipsLB
CONTACT US: layne@spaceshipsandlaserbeams.com
⭐️⭐️⭐️⭐️⭐️⭐️
Spaceships and Laser Beams launches new recipes daily. You'll find us sharing the best ideas for food, DIY, family life, travel, and more!