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Piped cream cheese mint recipe

I'd wanted to make peppermint creams for ages now but never got round to it until I decided last minute at Christmas to make a batch to give as gifts and serve on my Sparkling peach & mint dessert table. They were super easy to make, tasted delicious and looked so pretty. I will definitely be making these again, experimenting with flavours and colours. Oh the possibilities...

Here's how I made them...

Gluten Free

10 Servings

Method

Piped cream cheese mints

  1. Line four baking sheets with baking paper

  2. Beat the cream cheese and peppermint extract till you have a smooth consistency.

  3. Gradually beat in icing sugar till well combined.

  4. Divide mixture in half, add a little food paste colour to each mixture.

  5. Continue beating half the mixture till colour is well combined and mixture has a stiff consistency that holds its shape when piped.

  6. Place stiff mixture into a piping bag and pipe little peaks of cream cheese mints on to lined baking sheets. Sprinkle with edible glitter.

  7. Continue beating remaining half mixture till colour is well combined and mixture has a stiff consistency that holds its shape when piped.

  8. Place stiff mixture into a piping bag and pipe little peaks of cream cheese mints on to lined baking sheets. Sprinkle with edible glitter.

  9. Leave them to set for an hour, then place them in the freezer.

  10. Remove from the freezer after about an hour, and lightly pluck them off the baking sheet so that the bases face upwards and leave them to set for about an hour.

  11. Store them in the fridge or freezer and serve at room temperature.

Ingredients

Piped cream cheese mints

  • 250g cream cheese (at room temperature)

  • 700g icing sugar

  • 1 tsp peppermint extract

  • creamy peach food paste colouring

  • teal food paste colouring

To Decorate

Ingredients...

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