Pastel Cream Cheese Mints

Easter is right around the corner and I'm sure you're all looking for something pretty and pastel to make. Make these Pastel Cream Cheese Mints.

Recipe by Mimi Council.

Pastel Cream Cheese Mints

Makes 120

8 ounces organic cream cheese (one package)

2 tablespoons (28 grams) organic salted butter

1 teaspoon organic coconut oil

850 grams (6 cups) organic powdered sugar, sifted

1 tablespoon organic peppermint flavor (like Frontier Co-Op)

1 teaspoon organic vanilla extract

ColorKitchen Yellow, Blue, Pink dyes (find here)

water

Method In the bowl of a 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 to 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 to 2 minutes.

Separate into three different bowls, each bowl should have about 221 grams 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 teaspoon 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 teaspoon pink and 1/8 teaspoon blue to make lavender and a drop of water. And in the third, add 1/4 teaspoon blue and 1/4 teaspoon yellow to make mint and a drop of water. Stir both so they are completely combined.

Put each color in a piping bag with Ateco 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 for up to 2 weeks.

High Altitude - Follow the recipe as noted.

Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!