Yield
Makes 20 dozen mints

These buttercream mints are made with cream cheese, butter, and powdered sugar with flavor coming from vanilla and peppermint extracts.  Freeze extras in a zip-top freezer bag for up to three months.

How to Make It

Step 1

Melt cream cheese and butter in large saucepan over low heat, stirring constantly until smooth. Gradually stir in powdered sugar; add peppermint and vanilla extracts, stirring until well blended.

Step 2

Divide cream cheese mixture into 10 (1/4-cup) portions; roll each into a 12-inch rope. Cut into 1/2-inch pieces. Let stand, uncovered, 4 hours or until firm.

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