3 Ingredient Peppermint Creams

3 Ingredient Peppermint Creams

If you have ever wondered what to do with the remaining fondant icing after decorating a cake, these 3 Ingredient Peppermint Creams are the answer.  They are extremely simple to make, using only your leftover icing, peppermint extract and chocolate.  You can easily replace the peppermint extract with other extracts or essences to make different flavoured creams, such as orange or strawberry.  You could also add a few drops of food colouring if you want your creams coloured to match their flavour.

We drizzled the melted chocolate over the top of our creams, but you could also dip the in the chocolate for a full chocolate coating, or even just leave them as they are without any chocolate.  The recipe below doesn’t include any specific measurements since the amount of fondant icing and chocolate that you use will depend entirely on how much fondant you have left on hand.

3 Ingredient Peppermint Creams

3 Ingredient Peppermint Creams


  • Fondant icing
  • A few drops of peppermint extract
  • Cooking chocolate, melted (dark or milk)


Add the peppermint extract to the fondant icing and knead until evenly distributed through the icing.
Take teaspoons full of icing and roll into a ball, flattening into a circular disc on a baking tray.
Either drizzle with or dip in the melted chocolate.
Place in the fridge for a few minutes to set.

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