Making Buttercream Mints
So, I saw a post about making your own Buttercream Mints. You know, the little pale yellow, melt in your mouth candies–I mean mints. The homemade ones are soft and lovely–they make me want to cry. So, I knew I would try to make these immediately. And, to my surprise, there were only 4 ingredients (because I eliminated the food coloring) and there was really nothing to it.
The recipe I saw suggested stirring by hand, which made zero sense to me. I got out my trusty mixer. After mixing well after each addition of powdered sugar, you just have to roll handfuls into snakes and slice them into the familiar mint pillow shape. Let them dry on a cookie sheet overnight, but don’t let that stop you from eating some immediately. I did and I would do it again.
THE RECIPE: Buttercream Mints
1/2 cup unsalted butter (1 stick), softened
4 cups powdered sugar
2 tablespoons heavy cream
1/4-1/2 teaspoon peppermint extract to taste
1. Line a large cookie sheet with waxed paper. In a large mixing bowl, mix the butter until it is pale in color and looks creamy. Add in the powdered sugar 1 cup at a time and mix well between. Add the heavy cream and mint extract with the fourth cup of sugar. Mix on low speed until it is well combined and looks smooth.
2. Now you are ready to roll out the snakes, just like you were playing with play-doh. Pull off a handful/ball of the dough, and roll each one into a 1/2 inch thick snake. Cut them into little mint pillows with a sharp knife or a dough scraper. I used a dough scraper and also used it as a spatula to transfer the mints to the wax paper cookie sheet to dry overnight. In the morning, just store them in an airtight container for up to 2 weeks, but keep in mind that if you have these on hand for more than 2 weeks, there may be something wrong with you.