Butter Cream Mints | Emeril Lagasse

You’re just three ingredients away from delicious easy-to-make butter mints. All you need are butter, confectioners’ sugar, and mint extract. That’s it!


BUTTER CREAM MINTS
MAKES 3 ½ DOZEN

10 tablespoons plus 2 teaspoons unsalted butter, at room temperature
1 pound confectioners’ sugar, sifted
1 teaspoon pure mint extract, plus more if needed
Cocoa powder, for serving (optional)


Using an electric hand mixer, cream butter on low speed until light and fluffy. Add sugar and mint extract and beat on low speed until fully incorporated and smooth, about 15 minutes.

Cut two large sheets of plastic wrap and place on work surface.

Divide butter cream mixture into two equal portions and transfer each to a sheet of plastic wrap. Working with one portion at a time, roll into a log, about ½ inch in diameter. Wrap securely. Repeat process with remaining butter cream. Transfer rolls to refrigerator and chill for at least 4 hours.

Working with one roll at a. time, pinch off a rounded teaspoon of chilled butter cream and flatten slightly using you’re the palms of your hands. Place on work surface and press down with the tines of a fork to form a crosshatch pattern.

Store butter creams in an airtight container, between layers of parchment paper, and keep refrigerated until ready to serve. Butter creams will keep for up to 1 week. Serve dusted with cocoa power, if desired.





Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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