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.

Ratings & Reviews

TXCakeLady's Review

TXCakeLady
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.

Lynn612's Review

Lynn612
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.