MAKE YOUR OWN BUTTER MINTS
Love these butter mints and they are so simple to make and so pretty to gift! Hope you'll give it a try!
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Easy Homemade Butter Mints
How to make creamy, melt-in-your-mouth Butter Mints! This is a simple 6 ingredient recipe that can be made in any color with the addition of food coloring.
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Full Printable Recipe:
Also commonly known as wedding mints these are popular at bridal and baby showers.
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Ingredients
1/2 cup unsalted butter softened (113g)
4 cups powdered sugar 500g
1/4 teaspoon peppermint extract
1/8 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 Tablespoons heavy cream
Food coloring optional
Instructions
00:00 Introduction
00:24 Place butter in the bowl of a stand mixer (or you may use a large bowl and an electric mixer, but the mint dough becomes very stiff so I do recommend using an electric mixer rather than stirring by hand) and beat briefly until creamy.
00:42 Turn mixer to low-speed. Gradually add two cups (250g) of powdered sugar, stirring until combined.
01:12 Add extracts, heavy cream, and salt and stir well, until completely combined.
01:51 Turn mixer to low-speed and gradually add remaining 2 cups (250g) powdered sugar until completely combined. Be sure to pause and scrape the sides and bottom of the bowl to ensure all ingredients are well-combined.
If mixture is still sticky at all, add additional powdered sugar, 1 tablespoon at a time, until no longer sticky and you’ve achieved a playdough-like consistency.
02:59 If desired, color with food coloring at this point.
03:30 Break off about 1-2 Tablespoons of mint dough and roll between your palms into a ½” thick log. 0 Place on wax paper-lined cookie sheet and use a sharp knife to cut into pieces between ¼-½” long. Repeat until you have rolled and cut all of your dough.
04:17 Allow to sit (uncovered) at room temperature for several hours until dry and then transfer to an airtight container. Keep mints in a single layer with a sheet of wax paper between layers. Mints will keep in a cool dry place at room temperature for up to two weeks or up to a month in the refrigerator.
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Cream Cheese Mints: The Most Addictive Recipe EVER
Melt-in-your-mouth cream cheese mints are such a delightful and old-fashioned confection that is always a welcome addition to any dessert table. They’re the perfect sweet and creamy treat with an irresistible minty flavor, and you can customize their color to match any season or holiday.
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Grab the full, printable recipe on my blog:
INGREDIENTS
8 ounces cream cheese, softened
4 tablespoons salted sweet cream butter, softened
2 teaspoons pure peppermint extract
½ teaspoon pure vanilla extract
2 pounds powdered sugar, or 7½ cups
3 to 6 drops gel food color, in the colors yellow, blue, green, and red
1 cup powdered sugar, for rolling the mints
INSTRUCTIONS
Using either a stand mixer or a handheld mixer on medium-high speed, beat together the softened cream cheese and softened butter for 1½ to 2 minutes, until smooth.
Add the peppermint and vanilla extract, and continue mixing for another 1 to 1½ minutes.
Lower the mixer speed to low. Add the powdered sugar 1 cup at a time, mixing well after each cup. Once all the powdered sugar has been added, increase the mixer speed to medium-high and continue mixing for 1 more minute until completely smooth.
Evenly divide the cream cheese mixture into 4 bowls.
Add 3 to 6 drops of 1 color to the first bowl, stir until the color is even and no streaks are visible. Repeat the process of the remaining colors in the remaining bowls. Cover with plastic wrap and chill in the refrigerator for 1 hour.
Add the 1 cup of powdered sugar to a medium-size mixing bowl.
Line a baking sheet with parchment paper. Sprinkle a dusting of powdered sugar onto the parchment paper.
Using a 1 tablespoon cookie scoop, scoop the tinted cream cheese mixture. Roll into a ball. Cut the rolled ball in half. Roll the 2 halves into smaller balls, and then roll in the powdered sugar. Place the coated ball on the prepared baking sheet.
Gently press the fork tines on top of the coated ball. If the fork sticks to the ball, you can dip the fork in the powdered sugar. Repeat the process until all colors are coated and pressed.
Allow the pressed mints to dry on the coated parchment paper for at least 4 hours. If the weather is humid, once the tops of the mints are dried, you will need to turn the mints over and even transfer them to a drying rack to allow the softer side to finish drying.
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