Beat together the butter, heavy whipping cream, salt, pepper extract and 1 cup of powdered sugar together with a hand held mixer or stand up mixer until smooth and creamy.
Slowly add in the remaining powdered sugar, 1 cup at a time, scraping down the sides of bowl after each addition. Beat for 2-3 minutes.
Divided the mixture evenly into 4 bowls. Dye one green, one yellow, one pink and one blue with food coloring. Add 3-4 drops and mix in until the mixture is the color you prefer.
Cover the bowls and refrigerate for at least 1 hour for the dough to become firm.
Once chilled, remove one bowl and divide the mixture into 6 sections. Sprinkle a work surface with powdered sugar. Roll each into a rope that is approximately 1/2 inch thick. Then cut each rope into 1/2 inch long pieces.
Place the mints on a baking sheet lined with parchment paper.
Continue this process with the remaining bowls.
Let the mints sit at room temperature for 24-48 hours until they are completely dried out.
Then the mints are ready to serve and enjoy!
Notes
Store the leftover mints in an airtight container or bag at room temperature for 2-3 weeks.