Easter is right around the corner and I'm sure you're all looking for something pretty and pastel to make. Don't worry, we got you covered. These adorable pastel Cream Cheese Mints are the easiest thing to make and you can make them any color you want! I used ColorKitchen food dyes, which are all natural and made from plants to get the amazing pastel yellow, lavender and mint colors below. You could do other colors like coral, baby blue or pastel pink too. These mints are perfect for brining out after Easter brunch or dinner, and they are small enough to just pop in your mouth and cleanse your palette.
Cream Cheese Mints | Makes 10 Dozen
- 8 oz. organic cream cheese (one package)
- 2 T. (28 g.) organic salted butter
- 1 tsp. organic coconut oil
- 850 g. (6 cups) organic powdered sugar, sifted
- 1 T. organic peppermint flavor (or if you’re using extract only 1 1/2 tsp.)
- 1 tsp. organic vanilla extract
- ColorKitchen Yellow, Blue, Pink dyes (find here)
In the bowl of your stand mixer fitted with the paddle attachment, add the cream cheese, butter and coconut oil. Mix on low until combined then speed mixer up to high and whip for 1-2 minutes.
Turn the speed down to medium, and slowly incorporate all the powdered sugar. Once completely incorporated, scrape down the sides of the mixing bowl and add the vanilla extract and peppermint flavor. Then turn speed up to high and whip again for 1-2 minutes.
Separate into three different bowls, each bowl should have about 221 g. each. In one bowl add yellow dye, as much as or as little as you want. I made mine all pastel colored, but you can make them brighter or even make different colors. I used about 1/2 tsp. yellow dye. Add in just a drop of water on top of the yellow dye to help incorporate. Stir to combine completely.
In the second bowl, add 1/8 tsp. pink and 1/8 tsp. blue to make lavender and a drop of water. And in the third, add 1/4 tsp. blue and 1/4 tsp. yellow to make mint and a drop of water. Stir both so they are completely combined.
Put each color in a piping bag with decorating tip #864.
Line two baking sheets with parchment paper. Pipe little dollops onto a baking sheet with parchment paper.
Place in the fridge until set, about 6 hours or overnight.
Store in the fridge.
High Altitude - Follow the recipe exactly as noted!