Butter Cream Mints | Emeril Lagasse
You’re just three ingredients away from delicious easy-to-make butter mints. All you need are butter, confectioners’ sugar, and mint extract. That’s it!
BUTTER CREAM MINTS
MAKES 3 ½ DOZEN
10 tablespoons plus 2 teaspoons unsalted butter, at room temperature
1 pound confectioners’ sugar, sifted
1 teaspoon pure mint extract, plus more if needed
Cocoa powder, for serving (optional)
Using an electric hand mixer, cream butter on low speed until light and fluffy. Add sugar and mint extract and beat on low speed until fully incorporated and smooth, about 15 minutes.
Cut two large sheets of plastic wrap and place on work surface.
Divide butter cream mixture into two equal portions and transfer each to a sheet of plastic wrap. Working with one portion at a time, roll into a log, about ½ inch in diameter. Wrap securely. Repeat process with remaining butter cream. Transfer rolls to refrigerator and chill for at least 4 hours.
Working with one roll at a. time, pinch off a rounded teaspoon of chilled butter cream and flatten slightly using you’re the palms of your hands. Place on work surface and press down with the tines of a fork to form a crosshatch pattern.
Store butter creams in an airtight container, between layers of parchment paper, and keep refrigerated until ready to serve. Butter creams will keep for up to 1 week. Serve dusted with cocoa power, if desired.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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Holiday Favorites: Making Buttermints
If you've never had a homemade buttermint, dear friend, you have been sorely missing out. They are sweet, soft, pillowy bits of love that melt in your mouth, and once you've tried one, your life will never be the same.
Richard's Buttermints class becomes the talk of the town each year and he shows us the magic behind this simple candy. The technique is what makes your candy great - but watch out! Did you know the weather, along with elevation, can affect how your candy does or does not turn out?? It's mind boggling. But also makes the finished product that much more special.
Sit back and watch the master buttermint maker turn just three ingredients into little bits of heaven!
How to Make Butter Mints
Welcome to Rachel's kitchen where you will learn how to make grandma's famous butter mints!
Amazing Homemade Butter Mints
This little recipe for homemade butter mints is amazing! I’ve always loved butter mints and never realized how easy (and inexpensive) they were to make. And I get to decide what’s in them! Not only that, they are melt-in-your-mouth good, too.
These butter mints make fantastic gifts for teachers, postal workers, and extended family as well as mints for weddings or just for keeping your own candy bowl filled. And at around a $2.00 cost to make a batch of 4-5 dozen mints, it’s inexpensive as well as special and unique!
Get the recipe on An Oregon Cottage:
Easy Homemade Butter Mints
How to make creamy, melt-in-your-mouth Butter Mints! This is a simple 6 ingredient recipe that can be made in any color with the addition of food coloring.
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Full Printable Recipe:
Also commonly known as wedding mints these are popular at bridal and baby showers.
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Ingredients
1/2 cup unsalted butter softened (113g)
4 cups powdered sugar 500g
1/4 teaspoon peppermint extract
1/8 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 Tablespoons heavy cream
Food coloring optional
Instructions
00:00 Introduction
00:24 Place butter in the bowl of a stand mixer (or you may use a large bowl and an electric mixer, but the mint dough becomes very stiff so I do recommend using an electric mixer rather than stirring by hand) and beat briefly until creamy.
00:42 Turn mixer to low-speed. Gradually add two cups (250g) of powdered sugar, stirring until combined.
01:12 Add extracts, heavy cream, and salt and stir well, until completely combined.
01:51 Turn mixer to low-speed and gradually add remaining 2 cups (250g) powdered sugar until completely combined. Be sure to pause and scrape the sides and bottom of the bowl to ensure all ingredients are well-combined.
If mixture is still sticky at all, add additional powdered sugar, 1 tablespoon at a time, until no longer sticky and you’ve achieved a playdough-like consistency.
02:59 If desired, color with food coloring at this point.
03:30 Break off about 1-2 Tablespoons of mint dough and roll between your palms into a ½” thick log. 0 Place on wax paper-lined cookie sheet and use a sharp knife to cut into pieces between ¼-½” long. Repeat until you have rolled and cut all of your dough.
04:17 Allow to sit (uncovered) at room temperature for several hours until dry and then transfer to an airtight container. Keep mints in a single layer with a sheet of wax paper between layers. Mints will keep in a cool dry place at room temperature for up to two weeks or up to a month in the refrigerator.
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