Cream Cheese Mints by
1 (8oz) brick of cream cheese; room temperature
1 teaspoon peppermint extract (may use other flavors as well)
5½ – 6 cups powdered sugar
(8oz) brick of cream cheese; room temperature
teaspoon peppermint extract (may use other flavors as well)
½ – 6 cups powdered sugar
Line a large baking sheet with parchment paper and set aside.
Mix the cream cheese until soft, add in the extract. Slowly add the powdered sugar until thick. The mixture should be stiff enough to hold a peak.
If you plan to make a few different colors of mints, divide the cream cheese into two separate bowls before adding the food coloring.
Green mints need about 3 drops of green food coloring, and pink mints need about 1 drop of red food coloring.
Add the food coloring to the cream cheese mixture and mix until the desired color is reached. Put the cream cheese mixture into a piping bag fitted with a medium star tip and make about nickel sized amounts on the parchment lined sheet pans. Place sheet pan in the freezer for 2 hours to allow the mints to firm up. Store in an airtight container in the refrigerator, and enjoy!