Peppermint creams

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Results 21-40

• sjm

  08 November 2010

  sjm commented on this recipe

  Thanks for all the feed back i'm going to have ago without the cream...as to how long they keep....one way to find out. I'm going to but them out of sight (so as not to be eaten straight away) and keep checking on them when they start to taste funny I'll let you know! :)

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• sjm

  08 November 2010

  sjm commented on this recipe

  I have found this recipe on another site which says that as long as airtight should keep for two months but as is raw egg not so sure i'd rely on it

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• Lesley

  14 November 2010

  Lesley commented on this recipe

  Comment on keeping time - you can keep meringues for upto one month in airtight container and they are made with nothing but egg whites and sugar So i,m assuming if I try recipe without cream they should keep for a while. The raw egg scare regarding pregnant women and childen used to be the yolks from what I can remember Definately will try this recipe

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• Dora

  15 November 2010

  Dora commented on this recipe

  the comment about keeping times and eggs........raw egg being hazardous is only the yolks... lots of foods contain raw egg white that do not contain food hazard warnings. without the cream I would suggest these would keep for up to a month but best before say two weeks....with the cream I would say no longer than a week.

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• Kazlee

  20 November 2010

  Kazlee rated and commented on this recipe

  

  Just made my first batch, used only half the amount of cream due to previous comments - and they have come out fab!

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• Clair

  28 November 2010

  Clair commented on this recipe

  How long to they keep?

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• Georgie!!

  05 December 2010

  Georgie!! commented on this recipe

  I had great fun making these and i had probs with the mixture being too runny, but i put them in the fridge 4 a while. Made them for snacks at a xmas party. would make them again! =3D

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• megpope

  08 December 2010

  megpope rated and commented on this recipe

  

  I had the same problem as most of you who have commented...these were way too runny, even without the cream. Found I had to add a lot more icing sugar for them to firm up, but are looking great now!

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• Hazykay

  16 December 2010

  Hazykay commented on this recipe

  Royal icing is made with egg white and icing sugar which is used for Christmas cakes. It lasts indefinetly if not subjected to condensation or humidity. I would think these peppermint creams will lasts for months as long as they are in an airtight tin

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• domestic goddess

  16 December 2010

  domestic goddess commented on this recipe

  Made these yesterday for pressies! I just added one tablespoon of cream and i coloured half with green colouring. The mixture wasn't at all runny, just right, but i did roll them out with some icing sugar on the board. They tasted lovely and i made them a bit smaller and if you are a weight watcher like me they worked out at two sweets for one point. Next time i will decorate them with some chocolate.

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• domestic goddess

  16 December 2010

  domestic goddess commented on this recipe

  Forgot to say i'm going to try them with egg whiter powder. Will let u know how they turn out, and i did double the quantity last time

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• cookingrocks

  18 December 2010

  cookingrocks commented on this recipe

  well i don't know about you guys but i followed every step to make these peppermint creams and i had no problem i didn't add anything or remove anything from the recipe and it wasn't sticky or nothing then i made it without cream and the first lot was better than the second my kids spat the second lot out but with the first lot my son hogged them all ha ha

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• lily

  04 January 2011

  lily rated and commented on this recipe

  

  Used this recipe for some homemade xmas treats. Found easy to follow and yummy results

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• Donna Deans

  09 March 2011

  Donna Deans commented on this recipe

  My suggestion to the raw egg and how long to keep would be to use Royal Icing instead of icing sugar. Royal icing contain dried egg white, which means you can use it with children and it will keep for alot longer. Hope this helps

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• AliceRC

  12 November 2011

  AliceRC commented on this recipe

  Just made this recipe. Didn't use any cream, swapped for 2 dessertspoons of milk. Mixture was perfect first time! Yum!

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• lisagee

  09 December 2011

  lisagee commented on this recipe

  made these as a little nibble for a family meal i was cooking. loved this recipe easy to do but did need quite abit more icing sugar then was stated as it was to sticky to roll and cut shapes out. my 3 1/2 year old daughter loved helping especally when we started decorating them in chocolate

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• sarahbrown

  15 December 2011

  sarahbrown commented on this recipe

  These are really versatile, I made them in home economics aged 12! Just add water, cream or essence to make more pliable, or icing sugar to make less sticky. It only takes a little moisture to tip it over the top! I make yellow lemon, pink strawberry, white vanilla with vanilla sugar topping (or dipped in chocolate) and green peppermint ones. Not necessarily in same bag, but can look fabulous mixed! Just a thought! High sugar content so could last for a few weeks in my experience for presents!

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• sarahbrown

  15 December 2011

  sarahbrown rated this recipe

  

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• lurvlyloz

  26 December 2011

  lurvlyloz rated and commented on this recipe

  

  easy to make, didn't look as perfect as the picture. very simple recipe as didn't use the cream as per the comments.

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• tattooloo

  02 January 2012

  tattooloo commented on this recipe

  I made these 1 week ago exactly as the recipe said...it was a little runny/sticky but just added extra icing sugar as I was rolling. Tasted lovely & made good xmas pressies. I went to eat one today & it tasted very funny so would say they last 1 week tops.

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Ingredients

• 250g icing sugar
• 30ml double cream
• ½ an egg white
• peppermint essence
• green food colouring (optional)
• 200g dark chocolate , melted

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Difficulty and servings

Makes 30

Preparation and cooking times

Prep 45 mins

Ingredients

• 250g icing sugar
• 30ml double cream
• ½ an egg white
• peppermint essence
• green food colouring (optional)
• 200g dark chocolate , melted

73 kcalories, protein 0.6g, carbohydrate 12.6g, fat 2.6 g, saturated fat 1.5g, fibre 0.1g, salt 0.02 g

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