Posted by Serena Bakes Simply From Scratch / Wednesday, December 19, 2012
Butter Mints Or Wedding Mints
Butter Mints better known as Wedding Mints are creamy, melt in your mouth deliciousness.
These are incredible, lovely and fantastic!
So simple and creamy!
Are you ready?
I present you with Butter Mints aka Wedding Mints!
My favorite part about any wedding or holiday was the Butter Mints 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!
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.
Add a pinch of salt and beat until thoroughly mixed.
Scrape sides of bowl. Mixture should look like this.
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!
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.
Mixture will look like this when done. Keep mixture covered with plastic wrap while working to keep from drying out.
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.
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.
Option 2: Shape a small piece of dough into a 1/2 inch long rope about as thick as your thumb.
Roll dough down the back of a fork to make a imprint.
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.
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.
Butter Mints aka Wedding Mints
Recipe by Serena Bakes Simply From Scratch
Butter Mints Or Wedding Mints. A favorite candy for any gathering!Prep time: PT40M
Total time: PT40M
Yield: 1 pound
- 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
- 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.
- 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.