Vintage Cream Cheese Butter Mints
Vintage Cream Cheese Butter Mints. February 28, 2022.
Remember those soft, melt-in-your mouth cream cheese butter mints that were served once upon a time at weddings, parties, and showers? Those were so good! Those pretty, pastel morsels of minty deliciousness that melted so sweetly in the mouth. They are one of the few treats I do remember from special events in my childhood. They were usually served in a pretty glass dish and it was fun to grab a handful, making sure to get all the colors. Well, these mints are actually not hard to make. There are many copycat recipes for these delightful minty morsels. And with Spring upon us now is a great time to pull out a recipe for this popular vintage candy. This classic recipe comes very close to the real thing!
Vintage Cream Cheese Butter Mints Recipe
A favorite wedding treat of many years now that is melt-in-your-mouth good! Makes approximately 75 mints depending on your piping.
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Ingredients
Vintage Cream Cheese Mints
- 3 oz. Cream cheese (room temperature)
- 1 tbsp. Butter (at room temperature)
- 3 cups Powdered sugar
- 1/4 tsp. Peppermint extract
- 1-2 drops Food coloring (I used mint color food coloring for these)
Instructions
- Start by creaming the butter and cream cheese together in a stand mixer on med-high speed.
- Once this is combined turn mixer down to low and slowly start adding powdered sugar one cup at a time. Wait for mixture to combine before adding next cup. This will help keep powdered sugar from flying everywhere.
- Once all the powdered sugar is in then add the peppermint extract and food coloring. Mix until combined. You should have a stiff batter at this point.
- To make this particular shape I used a large star tip. Fill piping bag with batter and pipe stars on wax paper.
- After this place in freezer and keep there until ready to serve.
Notes
-Before filling piping bag I find it helpful to microwave one cup of batter for 10 seconds only to soften a bit. This helps to make piping easy. Do not microwave batter longer then that! -Do not remove from freezer until ready to use. They will come to room temperature quickly and hold their shape for a while, but will eventually get soft. -You can use molds instead of piping as well. Or even just roll balls. -Your local climate may alter results. If you find it helpful to add more powdered sugar then do so.
