Buttermints also known as Wedding Mints are creamy, melt in your mouth deliciousness. With just 5 ingredients they are a fun and easy Christmas candy to make.
Buttermints are incredible, lovely, and fantastic! So simple to make and creamy!
Are you ready?
I present you with Buttermints aka Wedding Mints! My favorite part about any wedding or holiday growing up was the Buttermints left out next to the cake after dinner!
I love theminty,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 1/2 cup Butter slightly colder than room temperature in a mixer fitted with a whisk attachment on high speed until light and fluffy.
Scrape sides of bowl and add:
- 2 tablespoons Heavy Cream
- 3/4 teaspoon Peppermint Extract or more to taste
- 1 pinch of Salt
Beat until well combined.
Scrape sides of bowl. Mixture should look like this. Light, fluffy, and creamy.
Add about 1 1/2 cups of the Sifted Powdered Sugar. Beat on low until incorporated to keep powdered sugar from flying all over your kitchen!
When the mixture looks like this add remaining Sifted 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 withplastic 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.
I like to shape and cut Buttermints on Parchment Paper for easy clean up.
Tip: If dough sticks to hands add additional powdered sugar to hands to prevent sticking.
Place on a cookie sheet lined with parchment paper and allow to sit at room temperature for 12 hours to dry.
Then place in an 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 Buttermint dough down the back of a fork to make an 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 roomtemperature. 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.
Other favorite Candy recipes you might love are:
- Peppermint Patties from That Skinny Chick Can Bake
- Rock Candy
- Cinnamon Rock Candy
- Saltine Toffee
- Toffee Walnuts
- Spiced Candied Hazelnuts
- Soft Chewy Apple Cider Caramels
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American, Southern, Creole, Cajun
Yield: 30
Author: Serena Bakes Simply From Scratch
Buttermints
Buttermints also known as Wedding Mints recipe are a favorite sweet treat at Christmas time and for wedding dessert tables from Serena Bakes Simply From Scratch.
Prep time: 40 MinInactive time: 12 HourTotal time: 12 H & 40 M
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 Sifted Powdered Sugar about 3 3/4 cups, Plus More For Hands
Instructions
- In a mixer fitted with a whisk attachment beat butter on high speed, until light and fluffy.
- Scrape sides of bowl. Add heavy cream, peppermint extract, and sea salt. Beat until well combined.
- Add powdered sugar about 1 1/2 cups at a time mixing on low until well combined. Repeat until all powdered sugar has been added. At this point you can taste the mint mixture and add additional mint flavor if not strong enough.
- Turn speed up to high. Beat for approximately 4 minutes or until very light and fluffy.
- 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.
Nutrition Facts
Calories
89.63
Fat
3.43 g
Sat. Fat
2.17 g
Carbs
15.13 g
Fiber
0.00 g
Net carbs
15.13 g
Sugar
14.83 g
Protein
0.06 g
Sodium
29.31 mg
Cholesterol
9.26 mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.
https://www.serenabakessimplyfromscratch.com/2012/12/butter-mints-or-wedding-mints.html
©2012 Serena Bakes Simply From Scratch
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