Buttercream Mints Recipes

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BUTTER MINTS



Butter Mints image

Drop the candy thermometer! Making melt-in-your-mouth butter mints is as simple as sculpting Play-Doh (which means the kids can help). Whip up the four-ingredient dough, chop it into gnocchi-like pieces, and let them dry. Then package handfuls in parchment-lined tins to give as holiday gifts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 12h35m

Yield Makes 10 dozen

Number Of Ingredients 6

1 stick cold unsalted butter, cut into small pieces
4 cups confectioners' sugar, plus more for dusting
1/4 teaspoon pure peppermint extract
1 tablespoon whole milk
Pinch of kosher salt
Gel food coloring, such as AmeriColor in Soft Pink, Avocado, Super Red, and Fuchsia (optional)

Steps:

  • Combine butter and 2 cups sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until sugar is moistened, then increase speed to medium-high and beat until well combined. Return mixer to low speed, add remaining 2 cups sugar, and mix until well combined, 1 minute. Increase speed to medium-high; beat until light and fluffy, 6 minutes more. Add peppermint extract, milk, and salt; beat until smooth.
  • Lightly dust a clean work surface with confectioners' sugar and turn out "dough" onto it. Divide into 5 pieces; tint as desired with food coloring, leaving one piece white. (Keep covered with plastic wrap while working to prevent drying.)
  • Roll "dough" into 1/2-inch-thick ropes, then cut into pieces slightly over 1/2 inch long with a paring knife or bench scraper. Transfer to a parchment-lined rimmed baking sheet. Let dry, uncovered, at least 12 hours. Mints can be refrigerated in an airtight container up to 2 weeks.

HOMEMADE BUTTER MINTS



Homemade Butter Mints image

Butter mints are smooth and creamy after-dinner mints. They are easy to make at home and require just a few simple ingredients.

Provided by Elizabeth LaBau

Categories     Dessert     Candy

Time 1h

Yield 180

Number Of Ingredients 7

4 ounces (1 stick) unsalted butter (room temperature)
4 cups confectioners' sugar (plus more for dusting)
1 tablespoon cream (or milk)
1 teaspoon vanilla extract
Pinch of salt
1/4 to 1/2 teaspoon mint extract
Food coloring, optional

Steps:

  • Taste the candy and add more mint extract if desired; different brands have different strengths, and it's better to start with less flavoring and add more if necessary.

Nutrition Facts : Calories 14 kcal, Carbohydrate 2 g, Cholesterol 1 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 2 g, Fat 1 g, ServingSize 15 Butter Mints (180 servings), UnsaturatedFat 0 g

CREAM CHEESE MINTS



Cream Cheese Mints image

Cap off a perfect dinner with your own homemade mints. This simple recipe blends cream cheese, butter and powdered sugar for a refreshing post-meal nibble.

Provided by By Deborah Harroun

Categories     Dessert

Time 2h30m

Yield 96

Number Of Ingredients 5

1 package (3 oz) cream cheese, softened
1 tablespoon butter, softened
3 cups powdered sugar
1/4 teaspoon mint or peppermint extract
Red food color, if desired

Steps:

  • In food processor, place cream cheese, butter and powdered sugar. Cover; process, using on-and-off pulses, until mixture comes together into a ball. Add mint extract; process just until incorporated.
  • Place dough on work surface sprinkled with additional powdered sugar. Add a few drops food color to center of dough; knead until dough is evenly tinted. Roll dough into ropes; cut into small pieces. Roll each piece into a ball; place on waxed paper.
  • Flatten each ball with a fork. Let stand 2 hours or until dry.

Nutrition Facts : Calories 20, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 4 g, TransFat 0 g

BUTTER MINTS



Butter Mints image

These heavenly nuggets are out of this world! Always a huge hit with everyone who tries them!

Provided by KKATT82

Categories     Desserts     Candy Recipes     Mints

Time 55m

Yield 24

Number Of Ingredients 5

3 cups sugar
1 cup water
1 cup butter, softened
¼ teaspoon peppermint oil
3 drops green food coloring, or as needed

Steps:

  • Butter a 10x15 inch jellyroll pan, and place in the refrigerator.
  • In a heavy saucepan, combine the sugar, water, and butter. Bring to a boil over high heat. Stir occasionally with a wooden spoon. When the mixture starts to boil, reduce the heat to medium, cover, and cook for 3 minutes to allow the steam to wash the crystals that form on the insides of the pan. Uncover, and heat the mixture to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
  • Remove from the heat, and stir in the peppermint oil and food coloring. Be sure to keep your face away from the steam as the odor is very strong. Pour into the chilled pan. Let stand undisturbed for several minutes.
  • Use a rubber spatula to gently fold the edges of the hot candy into the center to soften. Continue folding until the candy is cool enough to pick up with your hands. Butter your fingers, and pack the candy into a ball. Begin stretching and pulling. Continue stretching and pulling until the the candy becomes porous and satiny, about 5 minutes.
  • Pull the candy into a 1/2 inch thick rope, and cut into 1/2 inch pieces using greased scissors. Let the candy cool completely, then store in an airtight tin for at least 24 hours before serving.

Nutrition Facts : Calories 164.6 calories, Carbohydrate 25 g, Cholesterol 20.3 mg, Fat 7.7 g, Protein 0.1 g, SaturatedFat 4.9 g, Sodium 54.5 mg, Sugar 25 g

MINT BUTTERCREAM FROSTING WITH DARK CHOCOLATE GLAZE



Mint Buttercream Frosting With Dark Chocolate Glaze image

This is a good frosting for Mayonnaise Cake. If you're really having a chocolate fit, double the glaze! The frosting and cake are rich enough to cut the unsweetened chocolate taste. Pour some glaze on the middle layer too.

Provided by Brenda Benzar Butler

Categories     Desserts     Frostings and Icings     Chocolate

Yield 12

Number Of Ingredients 7

4 cups confectioners' sugar
½ cup butter, softened
⅛ teaspoon salt
1 teaspoon mint extract
4 tablespoons milk
2 (1 ounce) squares unsweetened chocolate
2 tablespoons butter

Steps:

  • In a large bowl, cream 1 1/3 cups sugar with 1/2 cup butter or margarine, and salt. Blend extract, 2 tablespoons milk, and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached.
  • Melt and stir unsweetened chocolate and 2 tablespoons butter or margarine together in a microwave, or in a double boiler. Double this glaze if desired.
  • Frost cake. Pipe a frosting scallop at the top edge of the cake to keep glaze from dripping down the sides of the cake. Pour the glaze over the top of the cake. Chill until glaze has set.

Nutrition Facts : Calories 267.1 calories, Carbohydrate 41.5 g, Cholesterol 25.8 mg, Fat 12.2 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 7.7 g, Sodium 96 mg, Sugar 39.5 g

BUTTER MINTS



Butter Mints image

These creamy buttermints are smooth as silk and melt in your mouth! As a wife and mother of three youngsters, I treasure treats like these that come together quickly but taste terrific. -Bev Schloneger, Dalton, Ohio

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 8 dozen.

Number Of Ingredients 6

1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1 tablespoon half-and-half cream or whole milk
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
Paste food coloring, optional

Steps:

  • In a large bowl, beat the butter, confectioners' sugar, cream and extracts. If desired, divide dough into portions and knead in food coloring. , Form into balls by teaspoonfuls; flatten into patties, or roll between 2 pieces of waxed paper to 1/8-in. thickness. Cut mints into desired shapes. Cover and refrigerate for several hours or overnight. Store in the refrigerator.

Nutrition Facts : Calories 27 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 8mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.

BUTTERCREAM MINTS



Buttercream Mints image

These are very decadent, but quite good and easy. I wouldn't eat them very often if I were dieting. The amount varies, as you can cut them to whatever size you like. When I made them they came out to about 60 pieces, so I'll use that number.

Provided by Marla Jones

Categories     Candy

Time 25m

Yield 60 serving(s)

Number Of Ingredients 6

1/3 cup unsalted butter
1/4 cup whipping cream
1/4 teaspoon salt
3/4 teaspoon mint extract or 3/4 teaspoon peppermint extract
4 cups powdered sugar
food coloring (optional)

Steps:

  • Put butter, whipping cream, and salt into a pot and heat almost to a simmer, stirring often.
  • Turn off burner.
  • Add 3/4 tsp mint or peppermint extract and stir.
  • At this point, you can also add the food coloring if you like, and also stir.
  • Add 4 cups powdered sugar.
  • Stir, then knead until smooth.
  • Take small pieces and roll like a rope.
  • Cut into bite-size pieces with clean pair of scissors.

Nutrition Facts : Calories 43.7, Fat 1.4, SaturatedFat 0.9, Cholesterol 4.1, Sodium 10.3, Carbohydrate 8, Sugar 7.8

BUTTERCREAM MINTS



Buttercream Mints image

Make and share this Buttercream Mints recipe from Food.com.

Provided by Marsha Hamner

Categories     Candy

Time 4h15m

Yield 42 serving(s)

Number Of Ingredients 3

10 2/3 tablespoons unsalted butter, at room temperature
1 lb confectioners' sugar, sifted
1 teaspoon mint extract

Steps:

  • Cream the butter in a large mixing bowl with an electric mixer on low speed until it is soft and fluffy.
  • Add the sugar and the mint extract and beat at low speed until the mixture is thick, creamy, and smooth. Scrape down the sides of the bowl.
  • Cut 2 large sheets of plastic wrap and place on your work surface. Divide the mixture into 2 equal portions and place each on the plastic sheets. Roll the mixture into the plastic wrap, forming it into logs about 1/2-inch in diameter. Wrap the plastic wrap securely around the logs and chill for 4 hours.
  • Pinch off about a rounded teaspoon of the butter cream and shape into 1-inch balls. Place the balls on parchment or waxed paper and flatten with the tines of a fork. Refrigerate in layers of parchment paper in an airtight container until ready to serve. Mints will keep for up to 1 week.

Nutrition Facts : Calories 68.2, Fat 2.9, SaturatedFat 1.9, Cholesterol 7.8, Sodium 0.5, Carbohydrate 10.8, Sugar 10.6

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