Classic Mint Cream Filling
📜 Collection: Patsy Collection | ✍️ Attribution: Unknown | 📂 Category: Sauces A versatile, buttercream-style mint cream filling perfect for layering in brownies or sandwiching between cookies. This classic recipe provides a smooth, refreshing center for homemade candies and baked goods.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 0 mins | 1 hour | Filling for an 8x8 or 9x9 inch pan |
🔪 Key Equipment
- Medium bowl
- Electric mixer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/2 Cups | Powdered Sugar | Sifted |
| 3 Tbsp | Sweet Butter | Softened |
| 2 Tablespoons | Heavy Cream | Room temperature |
| 3/4 Teaspoon | Peppermint Flavoring | Extract |
| Optional | Green Food Coloring | As desired |
Instructions
Step 1: Mixing the Filling
- In a medium bowl, combine the 1 1/2 cups powdered sugar, 3 tbsp sweet butter, 2 tablespoons heavy cream, and 3/4 teaspoon peppermint flavoring.
- Beat with an electric mixer on low speed to combine, then increase to high speed and beat until the filling is smooth, creamy, and light in texture.
- If desired, add a drop of green food coloring and mix until the color is uniform throughout.
Step 2: Assembly and Chilling
- Spread the filling evenly over your cooled brownie or cookie layer.
- Cover and chill in the refrigerator until firm, about 1 hour, before adding a top layer of chocolate or serving.
💡 Make-Ahead & Storage: Store in an airtight container in the refrigerator for up to 1 week; bring to room temperature briefly if it becomes too stiff to spread.
Original Recipe Scan
