Butter Mints

2 Reviews
ADD YOUR REVIEW
Yield
Makes 20 dozen mints
December 2003
RECIPE BY Southern Living

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.

Ingredients

  • 1/2 (8-ounce) package cream cheese
  • 2 tablespoons butter
  • 1 (16-ounce) package powdered sugar
  • 1/4 teaspoon peppermint extract
  • 1/8 teaspoon vanilla extract

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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Ratings & Reviews

Lynn612's Review

TXCakeLady
July 10, 2009
Mixing in the powdered sugar was a little difficult. I didn't get 10 (1/4 cup)portions-definitely less. My first portion got a little dry so I added a small amount of softened butter and that solved the problem. I kept the other portions covered while I rolled & cut. Thought these tasted really good. Served them with a cookie platter at a coctail party.

TXCakeLady's Review

Lynn612
July 18, 2009
I added a smidge of butter flavored extract. Once the powdered sugar and extracts were added into the saucepan and roughly stirred, I transferred it to my stand mixer and added Wilton coloring gel and made sure it was throughly mixed. Was a little sticky so I rolled it out on cutting boards that were dusted with powdered sugar. Has a soft fondant texture until it dries. Delicious mints. Not overpowering.
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