Butter Cream Mints Food

BUTTER MINTS

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.

HOMEMADE BUTTER MINTS

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.

BUTTERCREAM MINTS

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.

BUTTERCREAM MINTS

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.

BUTTER CREAM MINTS

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.

BUTTER MINTS

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.

CREAM CHEESE MINTS

Steps:

• In a large bowl, combine cream cheese, butter, and confectioner's sugar. Mix in peppermint oil. Color as desired with food coloring paste, or leave white.
• Roll mixture into small balls, and place on waxed paper. Flatten with a fork dipped in confectioners' sugar. Let dry for about 2 hours on waxed paper, then freeze or refrigerate.

CREAM CHEESE MINTS

Steps:

• Combine cream cheese and butter in saucepan.
• Stir over low heat until butter is melted, cheese is soft and the mixture is well blended.
• Add the powdered sugar.
• Stir until well combined.
• Add a few drops of food coloring and your choice of flavoring.
• You can divide the batch to make more color choices.
• Roll into 1 inch balls.
• Place on wax paper and press with a fork, glass bottom or cookie/candy stamp.
• Let stand at least 4 hours until mints are firm and dry on the outside but the inside is moist and creamy.

BUTTER CREAM CHEESE MINTS

Steps:

• 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.

BUTTER MINTS

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.

CREAM CHEESE MINTS

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.