Homemade Cream Cheese Butter Mints

Mom Two gave me her recipe for the best butter mints many years ago.  I’ve made these cream cheese butter mints for baby showers, wedding showers, and sometimes for birthday fun.

Homemade Cream Cheese Butter Mints

Their buttery minty melt-in-your-mouth-ness is amazing!

Powder Pink Butter Mints

Start by mixing all ingredients except food coloring with beaters.  The dough is too stiff for beaters to get through easily, so you may need to blend with a spoon or stiff spatula.  Transfer to a zip-top bag if you’re tired of stirring.  I found it easier this way.

Add a few dots of red food coloring (or your color of choice), and mush the mass until all speckles are gone.  You can see this dough isn’t quite mushed (a technical term, y’all) enough yet.

Butter Mint Batter

When dough is mixed well, place the entire bag in the fridge for ten-fifteen minutes to chill before loading into molds.  (It helps to keep the dough chilled as you work.)

Remove small bits of chilled dough and fill the molds, pressing well to fill completely.

Butter Mint Molds

Amazon* has many shapes of molds.  I like these leaves!

This is like mine, the rose mold at Amazon*.

And the double heart mold at Amazon*.

Fill your molds and smooth them along the rim as much as possible (without spending too much time on each one).  It’s just candy, and you’ve got a lot more to do.  Besides, we don’t have all day!  Right?

Filling Molds

To release the mints from the molds, simply turn upside-down and invert the flexible mold until the candy pops out.

Releasing Candies from Mold

This is a great project to do while watching TV – something t0 occupy your mind while mindlessly making mints.

Homemade Cream Cheese Butter Mints
 
Prep time
Total time
 
A buttery cream cheese mint for parties, showers, weddings, and all types of gatherings.
Kim:
Serves: 225 mints
Ingredients
  • 32 oz. powdered confectioner's sugar (that's 2 pounds!)
  • 4 oz. cream cheese, softened
  • 1-1/4 sticks butter, softened
  • 15 drops peppermint oil
  • food coloring as desired
  • molds for shapes
Instructions
  1. Mix all ingredients well and wrap in plastic wrap or zip-top bag. Refrigerate.
  2. Place small amount into mold, then invert to pop out onto waxed paper. Refrigerate until ready to serve.
  3. For transport to an event, line molds on layers of wax paper inside a lidded container. Keep refrigerated until ready to serve and eat.

Fairly soon, you’ll have a little pile of butter mints.

Powder Pink Butter Mints

Keep at it, and finally, you’ll have a large mound.  Depending on your mold size, this recipe will make a couple hundred or so.

Refrigerate, layered between wax paper, in an air-tight container until ready to serve.

Have you made butter mints before?  Is this a similar recipe?

Blessings~

I’m sharing this recipe with everyone at Metamorphosis Monday.

*Affiliate link.  See disclosure here.

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Comments

    • says

      They keep well in the refrigerator for a while if needed. I’m actually taking all the hearts from this batch to a bridal shower Sunday. What a nice coincidence, huh? You’ll love them, Liz. 🙂

  1. Pam Crouse says

    Thank you for this trigger to the memory of the delicate mints my mother used to make for ladies events such as family bridal showers. She was not a fussy cook, so these mints seemed so special and surprising to me.

  2. says

    We used to make these too but I was thinking that our recipe was just cream cheese, flavoring and powdered sugar. I don’t think that our recipe called for butter although we sometimes substituted butter flavoring for the mint. We used to roll the mixture into an appropriate sized ball and then dip the side of the ball that went into the mold in granulated sugar before pressing it into the mold. It seemed that they released more easily and had a bit of extra sweetness. We had these for each of our graduation parties. School colors on the roses and green leaves. Great memories.

    • says

      That’s interesting. I thought butter mint recipes all had some amount of butter, even if small. Who knew? Ha! I saw a YouTube video that demonstrates the dipping in sugar method. It’s a nice tip to know if your “dough” gets stuck inside the molds. I’ve never had a problem getting this recipe to release from flexible molds, though. I think with hard plastic molds, it would be necessary. Thanks for sharing! 🙂

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