Buttercream mints, if made correctly, are smooth, creamy and simply melt in your mouth. This recipe is no exception and you can make the mints in a variety of colors and flavors. They are easy to make and you can add as much or as little flavor as you like.
- 1/2 c. butter softened or at room temperature
- 3 3/4 c. confectioners’ sugar
- 1 Tbs. evaporated milk, or you can use half and half or whole milk
- 1 tsp. vanilla extract
- 1/4 tsp. peppermint extract
- Food coloring of your choice in colors
In a large mixing bowl beat the butter a bit to lighten it up. Add the confectioners’ sugar, cream, and extracts. Beat on medium-low speed until a dough forms. Humidity often plays a part in how wet the dough is, so if the dough seems too wet, you may have to add more confectioners’ sugar. At this point, taste the dough to see if you have enough peppermint extract flavor in it. If you want more peppermint, add some in very small amounts. Remember, if you add too much peppermint or any flavoring for that matter, it cannot be removed.
Remove the dough from the mixer and separate in half or into thirds or fourths, depending on the number of different colors you want to make your mints. In one dough ball, form a deep indention into the dough with your finger or the handle of a wooden spoon. Add about 15 drops of your choice of food color into the deep well and then gently close the hole with the dough being careful to not squirt the food color out or get any on you. Place one ball of dough back into the mixer bowl and begin mixing the dough on low speed until the food color is well blended, or you can leave it looking like a marbled effect. Remove the buttercream mint dough and wrap it in a sheet of plastic or in an airtight bag and place it in the refrigerator. Repeat with the rest of the dough. Remember to wash the mixing bowl and beaters between each batch of dough so you don’t mix the colors unless you want to.
When ready to make your buttercream mints, you can do this a number of ways. Place the dough into a cookie press and make the mints quickly and easily and in a variety of shapes. You can remove about a teaspoon of dough at a time and flatten it between your fingers. You can also remove some dough, about the size of a golf ball, and roll it into a long cylinder, about an eighth of an inch thick. With a sharp knife or pizza cutter, cut the dough rope into bite-sized pieces.
Place the mints in an airtight container and store in the refrigerator.
If you don’t want peppermint flavored mints, try adding a different flavor. There are many different flavors like cinnamon, rum, or butterscotch so you’re bound to find a flavor you like best.