Buttermints or Wedding Mints

• Vegetarian
• Gluten free

• Baking & Spices

  • 3 3/4 cups 1 pound powdered sugar
  • 3/4 tsp Peppermint extract
  • 1 pinch Sea salt

• Dairy

  • 1/2 cup Butter
  • 2 tbsp Heavy cream

Found on serenabakessimplyfromscratch.com

Description

Ingredients

• 1/2 cup Butter, Slightly Colder Then Room Temperature
• 2 tablespoons Heavy Cream
• 3/4 teaspoon Peppermint Extract Or More To Taste
• 1 pinch Sea Salt
• 1 pound Powdered Sugar about 3 3/4 cups, Plus More For Hands

Directions

• In a mixer fitted with a whisk attachment beat butter on high speed until light and fluffy. Scrape sides of bowl and add heavy cream, peppermint extract and sea salt. Beat until thoroughly combined. Add powdered sugar about 1 1/2 cups at a time mixing on low until thoroughly combined. Repeat until all powdered sugar has been added. Turn speed up to high and beat for approximately 4 minutes or until very light and fluffy. At this point you can taste the mint mixture and add additional mint flavor if not strong enough.
• To shape mints: roll dough between hands into a snake about the size of pinkie for small mints and thumb for larger mints. Cut into desired lengths. Tip: if dough sticks to hands coat hands in additional powdered sugar. Place mints on a cookie sheet lined with parchment paper and allow to dry at room temperature for 12 hours. Store mints in a airtight container in the refrigerator.