INGREDIENTS
250 gram Philidelphia Brick Cream Cheese, room temperature
1 tsp pure peppermint extract
3 dash food colouring of choice
5 cup powdered sugar
DIRECTIONS
Line two baking sheets with wax paper, tape down the ends and set them aside. Fit a large pastry bag with a medium star tip.
In a large bowl with an electric mixer, beat the cream cheese and peppermint extract until it's smooth. Add the powdered sugar and and mix it until you achieve the consistency of thick cream cheese frosting. The peaks should remain quite stiff and not melt down when the mixer is stopped. Add more powdered sugar if necessary.
You can tint your cream cheese mints any colour using food colouring. I opted for an icy blue using a few drops of liquid blue food colouring. A little bit goes a long was so make sure not to add too much and make your mixture too thin.
Fill the pastry bag with the minty mixture and pipe little kisses onto the prepared baking sheets. You should get about 250 of them.
Let them sit for about an hour to set then store them in the fridge for freezer. They'll last about a month in the fridge and up to four in the freezer. Enjoy!
Wybaczcie,nie chciało mi się tłumaczyć
Użytkownicy także przypinają:
brbr3
Sam twarozek i cukier puder z barwnikiem mietowym, dziwne. Ale wygladaja slicznie.
aqunia94
jakby serowe miętówki :P
PaatkaS
bezy ???