Real Recipes From Real Home Cooks ®

butter cream cheese mints

(4 ratings)
Recipe by
Bea L.
Emerald Isle, NC

I have tried various butter mint recipes in my years but this is truly the best one yet. I also like the fact that they freeze well. The recipe came from a former pastor's wife, which was in the church cookbook.

(4 ratings)
method No-Cook or Other

Ingredients For butter cream cheese mints

  • 4 oz
    cream cheese, room temperature
  • 2 Tbsp
    butter (not margarine), rm temp
  • 16 oz
    powdered sugar
  • 1/4 tsp
    peppermint extract
  • 1/8 tsp
    vanilla extract

How To Make butter cream cheese mints

  • 1
    In large saucepan, melt cream cheese & butter over low heat, stirring until smooth. Remove from heat.
  • 2
    Gradually add in the powdered sugar then the extracts. Stir until well blended. You can add food coloring at this point if so desired.
  • 3
    Let dry for a couple of minutes. Spoon into decorator w/ small tip and squirt onto waxed paper. Let set for at least 12 hours (24 hours is better) to dry then transfer in ziplock bags & store in freezer or store in air tight containers or just set out in pretty dishes uncovered.
  • 4
    I actually use my Pampered Chef Easy Accent Decorator for this. You can also use a ziplock bag with a corner snipped just a bit and squeeze out in a swirlling motion to make them pretty.
  • 5
    This is the consistency. Hope you can tell by the pic, which isn't that good.

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