I’m still seeing pink and it has been almost a week since Phanny & Amanda’s baby shower! I have tons of these pink buttercream mints left over. I would have TONS & tons, but I’m pretty sure I single handed-ly ate the first ton.
I also got lots of compliments on these homemade buttercream mints and requests for the recipe, so here it is!
Now, you all know I can’t manage to follow a recipe to save my life. The recipe I started out with was pure cream cheese. The flavor I was looking for from memory of weddings past was butter based. So I thought I’d throw caution to the wind, mash them together and hence the butter + cream mint was born.
Start with room temp butter and cream cheese.
Cream these to an ultra smooth, light and airy consistency.
Add peppermint extract. Vanilla or butter extract can be used in place of peppermint if you prefer.
And food coloring, if using.
Since this was for a baby girl baby shower, I’m going for a few drops of red to make pink. Little known fact (nerd alert!): pink is not a real color in the color spectrum. Start with 1 or 2 drops of red to get a soft pink, or you can use baker’s gel/food coloring that comes in pink.
Next, add the powdered sugar in half cup increments and blend, blend, blend.
You might not think you can get all the sugar in, but it will surprise you. It will get tough, and you’ll want to quit, but don’t. You want the mixture to firm up so the mints can stand up to room temp and not melt away.
It should look a little crumbly. Not as crumbly as this picture ~ here’s where I must have lost count of my half cup additions and ended up adding more cream cheese and butter.
Tip: if you lose cup count, like I did, and the mixture is clearly too firm, just blend in another tablespoon of cream cheese. If it’s too soft, or it was a humid day, shake in a little more powdered sugar.
Roll the mixture into 1/2 – 1 teaspoon sized balls.
Roll the mint in superfine sugar to completely coat. Alternatively, you can shake these up in a ziploc bag filled with sugar for ease once you’ve rolled out a handful at a time.
Use a fork to press down on the mint, using the tines to leave a peanut butter cookie-like indent.
These can be made in advance of the party since they store extremely well. I made these a few nights in advance and stored them in a tupperware between sheets of waxed paper.
This small bowl full was left out of the fridge for Joel since he likes candy that is days-old or dry. Weird, right?
Warning: these are extremely addicting. Don’t say I didn’t warn you.
- 8 oz cream cheese, softened
- 4 tablespoons butter, softened
- ½ teaspoon peppermint extract
- 5-6 cups powdered sugar
- ¼ cup superfine sugar
- Optional: food coloring, 1-2 drops of red yields a perfect soft pink
- Cream together the butter and cream cheese to a light and airy consistency.
- Add peppermint extract and food coloring, if using. Blend to fully incorporate the extract and coloring. About 3-5 minutes will do.
- Add the powdered sugar, ½ cup at a time and blend until you get a stiff mixture.
- Roll the mixture in ½ to 1 teaspoon sized balls, shake in a bag filled with superfine sugar then use a fork to flatten.
- Store in the refrigerator until a few hours before showtime.
The mixture must be stiff to stand up to room temp for an extended time.
If it's too stiff, add another tablespoon of softened cream cheese
If it's too soft, add more powdered sugar.