Cream Cheese (Wedding) Mints

Cream Cheese (Wedding) Mints

Product Code: R0232

These delicious mints are perfect for weddings, baby showers, birthdays, or any special occasion.

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INGREDIENTS

3-ounce package cream cheese - room temperature
4 to 4 1/2 cups confectioners' sugar
4-6 drops LorAnn Spearmint Oil, Peppermint Oil or any Lorann Flavoring Oil of choice
4-6 drops LorAnn Yellow Food Coloring, or color of choice
Granulated sugar
LorAnn Flexible Mint Mold (any design)
Heavyweight Dipping Paper (optional)

DIRECTIONS

  1. Beat cream cheese until fluffy. Mix in confectioners' sugar in 1/2 cup increments until mixture is no longer sticky. Start with 4 drops of flavoring, and then carefully add flavoring and color as desired. Add confectioners' sugar to make softer or decrease sugar for a firmer consistency. 
  2. Take a small pinch of the mint mixture and roll into a ball, then roll in granulated sugar. Press into mold, remove excess and unmold at once onto LorAnn heavyweight dipping paper or waxed paper. Allow to stand for a few hours until firm. 
  3. Refrigerate in an airtight container (separating layers between waxed or dipping paper) until ready to serve. May be frozen for up to 1 month.

Cream Cheese (Wedding) Mints


Cream Cheese (Wedding) Mints
By
These delicious mints are perfect for weddings, baby showers, birthdays, or any special occasion.
Ingredients
  • 3-ounce package cream cheese - room temperature
  • 4 to 4 1/2 cups confectioners' sugar
  • 4-6 drops LorAnn Spearmint Oil, Peppermint Oil or any Lorann Flavoring Oil of choice
  • 4-6 drops LorAnn Yellow Food Coloring, or color of choice
  • Granulated sugar
  • LorAnn Flexible Mint Mold (any design)
  • Heavyweight Dipping Paper (optional)
1. Beat cream cheese until fluffy. Mix in confectioners' sugar in 1/2 cup increments until mixture is no longer sticky. Start with 4 drops of flavoring, and then carefully add flavoring and color as desired. Add confectioners' sugar to make softer or decrease sugar for a firmer consistency.2. Take a small pinch of the mint mixture and roll into a ball, then roll in granulated sugar. Press into mold, remove excess and unmold at once onto LorAnn heavyweight dipping paper or waxed paper. Allow to stand for a few hours until firm.3. Refrigerate in an airtight container (separating layers between waxed or dipping paper) until ready to serve. May be frozen for up to 1 month.
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