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Buttermints Or Wedding Mints

Butter Mints better known as Wedding Mints are creamy, melt in your mouth deliciousness.

Buttermints-Or-Wedding-Mints.jpg

These are incredible, lovely and fantastic! 
So simple and creamy!
Are you ready?
I present you with Buttermints aka Wedding Mints! 
My favorite part about any wedding or holiday was the Buttermints left out next to the cake after dinner!  
I love the minty, light, airy texture of these mints as they melt in your mouth! Pure deliciousness!
These are soo easy to make and a wonderful addition to you Christmas candy! 
Now go make these and then make some more to share! Your friends will be glad you did! 


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Cream butter in a mixer fitted with a whisk attachment on high speed until light and fluffy.
Scrape sides of bowl and add heavy cream and peppermint extract. 
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Add a pinch of salt and beat until thoroughly mixed.
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Scrape sides of bowl. Mixture should look like this.
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Add about a cup and a half of the powdered and beat on low until incorporated to keep powdered sugar from flying all over your kitchen! 
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When  the mixture looks like this add remaining powdered sugar and beat on low until blended. Scrape sides of bowl as needed.
Once blended crank that baby up to high speed and beat mixture until fluffy about 4 minutes.
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Mixture will look like this when done. Keep mixture covered with plastic wrap while working to keep from drying out.
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There are numerous ways you can shape your mints but I will go over two! The first is to make a long rope between your hands about as thick as your pinkie for smaller mints or thumb for larger  mints and cut mints to desired length.
Tip: If dough sticks to hands add additional powdered sugar to hands to prevent sticking.
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Mints will look like this. Place on a cookie sheet lined with parchment paper and allow to sit at room temperature for 12 hours to dry. Then place in a air tight container and refrigerate.
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Option 2: Shape a small piece of dough into a 1/2 inch long rope about as thick as your thumb.
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Roll dough down the back of a fork to make a imprint.
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It will look like this. Very pretty but a bit more time consuming! I promise I won't judge if you go the easier route! 
Place mints on a cookie sheet and allow to dry for 12 hours at room temperature. Place in a airtight container and refrigerate until ready to use.
Butter-Mints-Or-Wedding-Mints.jpg
I told you no judgement here I went the easier route also but I think they are still very lovely! Sometimes simpler is better right? 
Note: Make sure to refrigerate these after 12 hours in a air tight container to keep fresh.


yield: 1 Poundprint recipe

Buttermints or Wedding Mints

Buttermints or also know as Wedding Mints are a favorite for Christmas and at Weddings. They melt dreamily under your tongue.
prep time: 40 MINScook time: total time: 40 mins

INGREDIENTS:


  • 1/2 cup Butter, Slightly Colder Then Room Temperature
  • 2 tablespoons Heavy Cream
  • 3/4 teaspoon Peppermint Extract Or More To Taste
  • 1 pinch Sea Salt
  • 1 pound Powdered Sugar about 3 3/4 cups, Plus More For Hands

INSTRUCTIONS:


  1. In a mixer fitted with a whisk attachment beat butter on high speed until light and fluffy. Scrape sides of bowl and add heavy cream, peppermint extract and sea salt. Beat until thoroughly combined. Add powdered sugar about 1 1/2 cups at a time mixing on low until thoroughly combined. Repeat until all powdered sugar has been added. Turn speed up to high and beat for approximately 4 minutes or until very light and fluffy. At this point you can taste the mint mixture and add additional mint flavor if not strong enough.
  2. To shape mints: roll dough between hands into a snake about the size of pinkie for small mints and thumb for larger mints. Cut into desired lengths. Tip: if dough sticks to hands coat hands in additional powdered sugar. Place mints on a cookie sheet lined with parchment paper and allow to dry at room temperature for 12 hours. Store mints in a airtight container in the refrigerator.
Created using The Recipes Generator

Butter Mints aka Wedding Mints a must have at Thanksgiving, Christmas and Weddings! serenabakessimplyfromscratch.com

15 comments

  1. I love after dinner mints! Can this be made with a hand mixer? I don't own a stand mixer...I keep trying to win one in the Pioneer Woman's giveaways! This is a great post!

    ReplyDelete
    Replies
    1. Hi Lillian,
      Great question a hand mixer should work well you might just need to add the powdered sugar in smaller batches and make sure to beat until light and fluffy.
      Merry Christmas,
      Serena

      Delete
    2. Hi Lillian,
      Great question a hand mixer should work well you might just need to add the powdered sugar in smaller batches and make sure to beat until light and fluffy.
      Merry Christmas,
      Serena

      Delete
  2. At first glance, I thought they were marshmallows. Never tasted this. Wish I could pop some into my mouth right now. Merry Christmas, Serena!

    ReplyDelete
  3. These are a favorite here too! Have a wonderful and sweet Christmas, Serena! xoxo

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  4. I remember my grandmother making these. I had forgotten all about them! Thanks for the reminder. Yours look delicious!

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  5. Hi I'm going to make these for Christmas but wondered if they can be made ahead & frozen in an air tight container?

    ReplyDelete
    Replies
    1. Hi Christine, I haven't tried it but it seems like it should work.They hold up really well in the fridge so I think it should work! Merry Christmas

      Delete
  6. I've never made candy like this, but think I will now!

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  7. This is the coolest! I've never tried these, I'll need to now.

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  8. I've been searching for ages for a recipe that's like the butter mints you get at Chick-Fil-A or Zaxby's, and what I keep getting is recipes that are kinda mushy inside. (Some call it "creamy", but yeah.)

    The flavor is good but I just don't like that soft give on the inside. I want it to be firmer.

    Can anyone tell me what I can do to make them more dry? Not super hard and brittle, just not... you know... mushy inside. XD

    (One person commented somewhere: "Add more sugar", and naturally that was utterly unhelpful. How MUCH more sugar? A tablespoon? A cup, a pound, a truckload?)

    ReplyDelete
    Replies
    1. They shouldn't be mushy. I would try drying them a bit longer. I usually make mine small so they dry easily, but if your rolling them thicker they might not be drying out enough. You could try cutting back to 1 tablespoon of cream, and only add any additional to make a pliable dough. Do you live in a humid place?

      Delete
  9. FutureMrsStocker5/30/2017 02:44:00 PM

    How much does this recipe make? I have 300 ppl coming to my wedding

    ReplyDelete
    Replies
    1. Hi! It makes a pound. It will fill a normal sized candy dish.

      Delete

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