To decorate with candy sprinkles, gently press into mints before drying. Store leftover frosting, covered, in the refrigerator up to 30 days. Freeze mints between layers of wax paper up to 12 months.
- 1 cup butter, softened
- 1 (2-pound) package powdered sugar
- 1/4 cup whipping cream
- 2 drops spearmint oil
- 2 drops peppermint oil
- Green paste food coloring
- Red paste food coloring
- 1/2 cup ready-to-spread vanilla frosting
- Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until blended. Add cream and oils, beating until smooth.
- Divide mixture in half; color 1 half with green food coloring and the other half with red food coloring. Set 2 tablespoons pink mint mixture aside.
- Roll mint mixtures to 1/4-inch thickness on wax paper. Cut with assorted 1-inch Christmas cutters. Place on wax paper-lined baking sheets. Roll reserved pink mixture into tiny balls; press onto holly leaf-shaped mints to resemble berries. Let stand 6 hours or until firm.
- Spoon frosting into a small heavy-duty zip-top plastic bag. Snip a tiny hole in 1 corner of bag, and decorate mints as desired. Let stand 1 hour or until firm. Store in an airtight container.
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