Homemade butter mints might be one of the easiest Southern candies to make. Every true Southerner also knows these as baby shower mints, because in the south, it’s not a shower unless there are mints and nuts!
Another candy recipe you might enjoy serving at that shower are my pate de fruits.
I fancied up this butter mints recipe with a little disco dust to make them sparkly, too. So much fun to serve for a baby shower or wedding shower, or switch up the food coloring to make them perfect for a Thanksgiving or Christmas treat!
For ease of browsing, here are all my candy recipes in one place.
Are Butter Mints Hard to Make?
In a word, no. If you can make “regular frosting” with butter and powdered sugar (American Buttercream), you can make butter mints, no problem.
The only special skill you might need is “rolling dough into snakes,” and I think most of us mastered that particular skill in kindergarten.
How To Make Them:
Okay, here’s the rundown.
- Mix butter and powdered sugar until creamy.
- Add mint flavoring and a bit of milk.
- Roll into snakes (refrigerate before slicing if too soft)
- Slice snakes into individual mints.
- Let dry out for a good 24 hours or so.
A Couple of Notes on Making Homemade Shower Mints
- Use salted butter to make butter mints. Why? Because if you use unsalted butter, your mints will be flat tasting and seem way too sweet. You could add a bit of salt, but I find Kerry Gold salted butter to have the perfect amount of salt for well-balanced butter mints.
- Check your bottle of peppermint flavoring carefully. If you have peppermint oil, it’s super concentrated, so you’ll only need a very few drops to get a nice balance between mint and butter. If you have peppermint extract, you may need 1/2 to even 1 teaspoon since extract is much less potent than the oil.
- Let your mints set up at room temperature. Don’t think you can dry the mints out in the oven. The butter will just melt out, and that is not at all what we want.
How to Make Marbled Butter Mints
If you look in the photos, the blue mints are marbled.
The look is easy to achieve.
Don’t mix the coloring all the way into the butter mint dough so some remains creamy white (or pale yellow if you are using Kerry Gold butter).
That’s it. So it’s arguably even easier to make marbled mints than it is to make regular ones!
Can I Make Unicorn Mints?
Yes! That’s easy too.
- Take the ends or pieces that break off your snakes of dough and push them together.
- Roll the different colored ends together into a snake.
And that’s it!
You can even make them sparkly by brushing them with some disco dust. That’s what I did and, although it doesn’t really show up well in the photos, they’re sparkly and pretty in real life.
Gel Colors Versus Liquid Colors
In the grocery store, you can get little bottles of liquid color. They work well, color-wise, but since they are a liquid, they will thin out your butter mint dough a little–and the more you use, the thinner it will get.
It will most likely not be a problem since you’re only going to be using a drop or two, but for other projects where you want to use more color, if the consistency of what you’re coloring is important, I’d forgo the liquid colors.
Gel colors are where it’s at, as far as I’m concerned.
Gel colors are much thicker than liquid colors, so even if you add a fair amount, the texture of your frosting won’t be affected.
If you are not a fan of using artificial colors, there are some natural food colors out there that you can get.
Or, you can just not color them at all. The yellow ones in the photos are actually not dyed at all. Thanks, Kerry Gold grass fed butter for being so yellow and sunny!
Let’s Make Some of This Candy!
I’m almost sad that I know how to make these guys.
They are basically little bits of rich butter frosting flavored with mint and allowed to harden. That’s it, for real! And now you know, too.
If you have questions about this post or recipe, don’t hesitate to get in touch. You can leave a comment on the post and I will get back to you within about 24 hours.
If your question is more urgent, please shoot me an email, and I will respond within 4 hours, unless I’m asleep.
NOTE: Most of my recipes are written by weight and not volume, even the liquids.
Even though I try to provide you with volume measurements as well, I encourage you to buy a kitchen scale for ease of measuring, accuracy, and consistency.
Don't let its small price and small size fool you. The Escali Primo is an accurate and easy-to-use food scale that I have used for years. It's easy to store, easy to use, has a tare function, and easily switches between grams and ounces/pounds for accurate measurements.
If you make this recipe and/or have enjoyed or learned from reading this post, I’d appreciate it if you could share this!
I have Convenient share buttons that float to the left on desk top and on mobile which invite you to share on Pinterest, Facebook, Twitter or Yummly.
If you make the recipe, please consider rating it a rating and a review. You can do this via the recipe card in the post.
Reviews really help sell the recipe, and negative reviews help me tune into what people really want to have explained better, so any ratings and reviews are helpful!
Also feel free to tag me on Instagram at @onlinepastrychef with #pcorecipe so I can find your creation. Thank you!
- 6 oz salted butter (1 1/2 sticks or 3/4 an 8 oz block of butter), I used Kerry Gold at cool room temperature
- 1 pound confectioners sugar
- 1 Tablespoon milk (plant based or cow's milk)
- 4-6 drops peppermint oil*, to taste
- food coloring of choice, 1-2 drops per color
- extra confectioners sugar, for rolling
- Place the butter and powdered sugar in the bowl of your stand mixer and mix on medium speed until smooth and creamy. This could take a few minutes, so be patient.
- Add the tablespoon of milk and the peppermint oil. Be very sparing with the oil, because it is super strong. Mix in a couple of drops and then taste before adding more. (See notes)
- Divide the mixture into as many portions as colors you want to make and stir/knead in the color evenly. Note that the colors will deepen some as the mints dry, so go easy if you want pastel colors.
How To Shape the Mints
- If the mint dough seems too soft, wrap each color in a different sheet of plastic wrap, form into a tube about 1" thick and refrigerate for an hour or so. Otherwise, just go for it.
- Liberally dust your work surface with powdered sugar and use your hands to roll the "dough" into long snakes. Sprinkle them with some powdered sugar and then use a pizza cutter or a knife to cut the ropes into 1/4" to 1/2" pieces.
- Use your bench knife to scoop onto parchment lined baking sheets and allow to harden for 24 hours.
If you use peppermint extract rather than oil, you may need 1/2-1 teaspoon. Peppermint oil is extremely concentrated, so do not confuse the two. If you accidentally use 1/2 teaspoon of peppermint oil, your mints will pretty much be inedible.
Nutritional Information is calculated for roughly 19 mints, or 30 servings.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 22 Serving Size 1 oz
Amount Per Serving Calories 163Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 17mgSodium 51mgCarbohydrates 26gFiber 0gSugar 26gProtein 0g
The stated nutritional information is provided as a courtesy. It is calculated through third party software and is intended as a guideline only.
And there you have it, friends. Delicious, buttery, minty butter mints. Make them for the next shower you go to.
Thanks for spending some time with me today, friends. Enjoy the mints, take care, and have a lovely day.
Want me to shoot new recipes and an occasional email into your inbox?
You can do that by signing up here for my newsletter, The Inbox Pastry Chef.
I’ll be seeing you!