8 ounces of full fat cream cheese
Butter(I use unsalted)
2 pounds of powdered sugar ( Confection sugar)
Pinch of salt
Peppermint extract
Food color( little goes a long way.)
If you prefer to measure out your powered sugar on kitchen scale:
4 cups of powdered sugar is roughly equal to 1 pound.
First, dice the cold blocks of cream cheese and butter into small pieces.
Cover with sheet of plastic wrap and let sit at room temperature until soft about 20-30 minutes.
I use a stand mixer to mix.
You can do it if you don't stand mixer, but it will take a longer.
1. Combine , and beat cream cheese, butter and 2 cups of powered sugar.
Once combined add peppermint extract.
2. With the mixer going, continue to add remaining powdered sugar.
Add one spoonful until everything incorporated.
If the dough seems to be sticky, add more powdered sugar to reach your desired consistency.
Once your dough is ready, you can choose to color your mints or get right into shaping them.
Butter(I use unsalted)
2 pounds of powdered sugar ( Confection sugar)
Pinch of salt
Peppermint extract
Food color( little goes a long way.)
If you prefer to measure out your powered sugar on kitchen scale:
4 cups of powdered sugar is roughly equal to 1 pound.
First, dice the cold blocks of cream cheese and butter into small pieces.
Cover with sheet of plastic wrap and let sit at room temperature until soft about 20-30 minutes.
I use a stand mixer to mix.
You can do it if you don't stand mixer, but it will take a longer.
1. Combine , and beat cream cheese, butter and 2 cups of powered sugar.
Once combined add peppermint extract.
2. With the mixer going, continue to add remaining powdered sugar.
Add one spoonful until everything incorporated.
If the dough seems to be sticky, add more powdered sugar to reach your desired consistency.
Once your dough is ready, you can choose to color your mints or get right into shaping them.
