Christmas Cream Cheese Mints
Servings 120 mints
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Ingredients
- 8 oz cream cheese - room temperature
- 5½ cups powdered sugar - measure and then sift
- 1 tsp peppermint extract
- food coloring
Instructions
- Using an electric mixer, beat the cream cheese on a medium speed for 5-10 minutes, until it is light and fluffy.
- Slowly beat in the powdered sugar, 1 cup at a time on low. Add additional cups, only once the last one is fully incorporated.
- Add in peppermint extract and beat for 1 more minute.
- Put the cream cheese mixture into a separate bowl for each color you plan on using. Add the color and mix with a fork.
- Fill a piping bag fitted with your desired tip with the colored cream cheese mix. Pipe the shapes onto a cookie sheet covered with parchment paper to prevent sticking. We used sizes 2D & 4B.
- Chill in the refrigerator for at least 3 hours, preferably for 24 hours.
Notes
- The flavoring is interchangeable to your liking.
- KEY!!! Be sure your cream cheese is room temperature or it will not whip up nicely.
- Mints can be kept in the refrigerator for 2 weeks in a sealed container, or freeze for the upcoming party for 2-3 months. When freezing, be sure to put parchment paper between layers of mints in a sealed container so they don’t stick together.
Nutrition
Calories: 28kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 6mg | Potassium: 3mg | Sugar: 5g | Vitamin A: 25IU | Calcium: 2mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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