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 technique.
Print Recipe
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 medium-high speed.
- Once this is combined, turn the mixer down to low and slowly add powdered sugar one cup at a time. Wait for the mixture to combine before adding the next cup. This will help keep powdered sugar from flying everywhere.
- Once all the powdered sugar is in, 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 onto wax paper.
- After this place in freezer and keep there until ready to serve.
Notes
Tips:
- Before filling the piping bag, I find it helpful to microwave one cup of batter for 10 seconds to soften it a bit. This helps to make piping easy. Do not microwave batter longer than 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 also use molds instead of piping, or even roll balls.
- Your local climate may alter the results. If you find it helpful to add more powdered sugar, then do so.