If your kitchen is cool, keep them at room temperature, be sure to separate layers with wax paper. STORE at room temperature in an airtight container. A simple vanilla extract or almond, cherry, orange, lemon, or even root beer extract will all work! Be sure to add the extract in slowly, and taste as you go so that you don’t over-flavor the mints. If you want to avoid mint entirely, use any other extract. It will have more of a spearmint flavor instead of peppermint. One other way to shape these is to roll them out to an even thickness and use mini cookie cutters to stamp out shapes, similar to sugar cookies.įlavors: An alternative for peppermint extract is a mint extract.Since this is a thicker dough, you’ll need to use the larger piping tips. I have also used my piping set to pipe out a Hershey Kiss shape.Shapes: I love the look of the mints pressed with a fork, and usually make them this way. I suggest using gel food coloring as too much liquid food coloring can change the consistency of the dough. If you are wanting a deeper color, you will need to add more food coloring. Due to the white base, these mints are usually made in pastel colors.At this point, you can shape the mints or rewrap them with plastic to shape later. Wrap each portion with plastic wrap so that it doesn’t dry out.įor each portion: add 1-2 drops of the desired color and work it evenly through the dough. VariationsĬolors: Should you wish to create different colors out of one batch, simply divide the dough into the desired number of colors you wish to use. Some will probably take more than one, and some won’t eat any. If you’re making mints for a party or gathering, I think it’s safe to plan on making 2-3 mints per person. This helps them keep their shape at room temperature. The mixture should be pretty stiff, similar to play dough. Just add powdered sugar 1 tablespoon at a time until it stiffens up. If your mint mixture is too sticky, it needs more sugar. Let dry on wax paper for about 2 hours, then freeze or refrigerate. The confectioner’s sugar will help the fork to not stick to the mint. Dip a fork into powdered sugar to coat it, then flatten each ball with the tines of a fork. Roll the dough into small balls (about ½ -1 inch) and place on a baking sheet lined with wax or parchment paper. Add in peppermint oil, one drop at a time. In a large bowl of a stand mixer, combine cream cheese, butter, and powdered sugar. I used pink this time around, and they turned out beautifully! Change the color depending on the occasion/event. They were more minty cold, versus more cream cheesy warm.You only need a few ingredients to whip up these homemade Cream Cheese Mints, and you can use any color of food coloring. I found that I liked them best right out of the fridge.Cover them and place them in the fridge until ready to serve. Add 2 more drops of red food coloring, mix and make 15 dark pink roses.Add 2 more drops of red food coloring, mix and make 15 pink roses.I mixed it by hand, but you can return it to the mixer. Add 2 drops of red food coloring and mix.Flip the mold over and start another batch. If using the molds, measure out a 1/2 teaspoon, roll smooth in your palms, then roll it in the granulated sugar.The towel will help keep the sugar INSIDE the mixer and not all over you and your counter. Drape a towel over the mixer and hold at the edges then turn the mixer on to the lowest setting. Turn the mixer off and add the powdered sugar. In a stand mixer, beat the cream cheese with a paddle attachment until smooth.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |