Butter Mint Cake Recipes

BUTTER MINTS

Butter Mints image

These creamy buttermints are smooth as silk and melt in your mouth! As a wife and mother of three youngsters, I treasure treats like these that come together quickly but taste terrific. -Bev Schloneger, Dalton, Ohio

Provided by Taste of Home

Categories Desserts

Time 20m

Yield about 8 dozen.

Number Of Ingredients 6

Ingredients

1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1 tablespoon half-and-half cream or whole milk
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
Paste food coloring, optional

Steps:

In a large bowl, beat the butter, confectioners' sugar, cream and extracts. If desired, divide dough into portions and knead in food coloring. , Form into balls by teaspoonfuls; flatten into patties, or roll between 2 pieces of waxed paper to 1/8-in. thickness. Cut mints into desired shapes. Cover and refrigerate for several hours or overnight. Store in the refrigerator.

Nutrition Facts : Calories 27 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 8mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.

BUTTER MINTS

Butter Mints image

Drop the candy thermometer! Making melt-in-your-mouth butter mints is as simple as sculpting Play-Doh (which means the kids can help). Whip up the four-ingredient dough, chop it into gnocchi-like pieces, and let them dry. Then package handfuls in parchment-lined tins to give as holiday gifts.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 12h35m

Yield Makes 10 dozen

Number Of Ingredients 6

Ingredients

1 stick cold unsalted butter, cut into small pieces
4 cups confectioners' sugar, plus more for dusting
1/4 teaspoon pure peppermint extract
1 tablespoon whole milk
Pinch of kosher salt
Gel food coloring, such as AmeriColor in Soft Pink, Avocado, Super Red, and Fuchsia (optional)

Steps:

Combine butter and 2 cups sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until sugar is moistened, then increase speed to medium-high and beat until well combined. Return mixer to low speed, add remaining 2 cups sugar, and mix until well combined, 1 minute. Increase speed to medium-high; beat until light and fluffy, 6 minutes more. Add peppermint extract, milk, and salt; beat until smooth.
Lightly dust a clean work surface with confectioners' sugar and turn out "dough" onto it. Divide into 5 pieces; tint as desired with food coloring, leaving one piece white. (Keep covered with plastic wrap while working to prevent drying.)
Roll "dough" into 1/2-inch-thick ropes, then cut into pieces slightly over 1/2 inch long with a paring knife or bench scraper. Transfer to a parchment-lined rimmed baking sheet. Let dry, uncovered, at least 12 hours. Mints can be refrigerated in an airtight container up to 2 weeks.

BUTTER MINT CAKE

Butter Mint Cake image

Make and share this Butter Mint Cake recipe from Food.com.

Provided by JustaQT

Categories Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

3 cups flour
2 1/2 cups sugar
3 eggs
1 teaspoon vanilla
1 teaspoon mint extract
1/2 cup sour cream
2 cups softened butter or 2 cups margarine
1 cup milk or 1 cup water
1 package vanilla frosting
1 package butter mint decorative candies
4 drops yellow food coloring
2 packages cream cheese
1 package food coloring
1 cup whipped topping
1/2 cup butter
1 cup powdered sugar
1 1/2 teaspoons mint extract

Steps:

Cake: Preheat oven to 350.
Combine first four ingredients; mix at medium speed.
Set aside.
In a medium bowl, combine sour cream and butter.
Manually beat until fluffy.
Pour sour cream mixture into batter, and then beat at low speed until fluffy.
Add milk (or water) and beat mixture at high until batter is smooth.
Pour batter in two 8" or 9" baking pans.
Bake for at least 45-60 minutes.
When done, cool cake for 25 minutes at room temperature.
Set cake aside for frosting and decoration.
Frosting: In a blender, crush butter mint candies until they are of a powdery consistency.
Then add the frosting.
Blend at high speed until frosting is creamy.
Then pour frosting into a medium sized pour and frost cake.
After frosting, refrigerate cake.
Icing: In a large bowl, mix ingredients, except for the food color at high speed until icing is fluffy.
Use as much and whatever food coloring is desired for decoration.
Use molds or icing bags to decorate cake.
Refrigerate cake.

Nutrition Facts : Calories 853.2, Fat 57, SaturatedFat 35.4, Cholesterol 207, Sodium 424.2, Carbohydrate 78.7, Fiber 0.8, Sugar 52.3, Protein 9.2

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