Buttercream Mints
"These are very decadent, but quite good and easy. I wouldn't eat them very often if I were dieting. The amount varies, as you can cut them to whatever size you like. When I made them they came out to about 60 pieces, so I'll use that number."
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
60
ingredients
- 1⁄3 cup unsalted butter
- 1⁄4 cup whipping cream
- 1⁄4 teaspoon salt
- 3⁄4 teaspoon mint extract or 3/4 teaspoon peppermint extract
- 4 cups powdered sugar
- food coloring (optional)
directions
- Put butter, whipping cream, and salt into a pot and heat almost to a simmer, stirring often.
- Turn off burner.
- Add 3/4 tsp mint or peppermint extract and stir.
- At this point, you can also add the food coloring if you like, and also stir.
- Add 4 cups powdered sugar.
- Stir, then knead until smooth.
- Take small pieces and roll like a rope.
- Cut into bite-size pieces with clean pair of scissors.
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Reviews
-
Just made two batches of this recipe. Added cocoa powder to the first batch. Mint chocolate. What could be better. Used orange extract for the second batch, orange creams. Very nice
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These were very rich and good. They remind me of these very expensive butter mints that a friend of mine buys every year for the holidays.. those ones that look like pastel colored hershey kisses. They are creamy and just melt in your mouth! I had to add a bit more powdered sugar to get to kneading consistancy, and after I cut them, I let them air dry overnight. Great recipe to make as gifts! Thanks for submitting! Update: I found the perfect way to make these look as beautiful as they taste... Pour a jar of those mini cookie decorating balls into a pan. Put the mint dough into a pastry/cake decorating bag fitted with a large round tip. Holding the tip very close to the pan, give a good hard squeeze then lift up (think Hershey Kiss). Then let dry. The bottom is coated with the balls and they look pretty.
Tweaks
-
Added cocoa to one batch and orange to the second . Both turned out great and so easy.
RECIPE SUBMITTED BY
Hi, I'm pretty busy. I homeschool my two teens while running after my 1 1/2 year old. I work part-time, voluntarily, for a local FSA farm. This works out great as I get lots of fresh, organic produce to use. I love cooking and collect all sorts of cookbooks. Though I do like to cook, I'm wary of branching out and creating some of my own recipes, but as I gain more experience, it's starting to come easier. Now, if only I'd just write those recipes down after I've made them!
