Add butter and cream cheese; pulse until mixture resembles coarse meal.
Add butter and cream until mixture is of piping consistency.
Remember that it will stop cooking as soon as
you add the butter and cream, so take it right to the edge.
In most circumstances, I'd
add butter and cream to my squash purée, but those are off - limits for restrictive diets.
Directions: In a large bowl,
add the butter and cream cheese and beat until smooth.
Also, like the recipe says, be careful when
you add the butter and cream to amber mixture - if the pot is too small, it will boil right on out of the pot.
Add the butter and cream (be careful as the mixture will sizzle and spatter) and continue to cook until the caramel temperature reaches between 250 ° and 260 ° on an instant - read thermometer (this is soft ball stage; if you don't have a thermometer, you can test the caramel by dropping a very small amount into a cup of ice water.
Add the butter and cream together on medium speed until light and fluffy, about 3 minutes.
Add the butter and cream cheese to a mixer and blend until combined.
Note that when
you add the butter and the cream, the mixture will foam up considerably.
Add the butter and cream until fluffy.
Add the butter and cream cheese and pulse until the texture of the crumbs resembles sand, about 20 seconds.
When
you add the butter and the cream, the caramel will bubble up violently.
However, you're about to
add butter and cream to make it a sauce.
Add the butter and cream cheese to the bowl of a stand mixer and mix with a paddle attachment until combined.
it was already the right color, but of course it seized up pretty bad when
I added the butter and the cream.
I do need a new candy thermometer — the caramel never got to 350 before
I added the butter and cream (as I said above), and it tastes a little... toasty.
It took forever to melt the sugar and when
I added the butter and cream I had a mess.
The actual boiling time once
I added the butter and cream was quite a bit longer than the recipe's — almost 30 minutes.
Not exact matches
With swimsuit season looming, I've just started my annual routine of running an extra mile in the afternoons, watching my caloric intake,
and being perpetually cranky, all the while
adding whole milk, bacon, sausage, pasta, ice
cream,
and peanut
butter to my grocery list for Dan.
Add the melted
butter, cornsyrup, vanilla extract, the salt,
and the
cream.
The
butter was fine on its own but my daughter
added water to it
and made the most fabulous
cream which we had with a mixed fruit crumble.
I love changing it up with brownies — making brownie bites,
adding espresso (see my amazing Espresso Brownies with Cocoa
Cream Cheese Frosting),
and even going the peanut
butter route, like my Ultimate Reese's Brownie Pizza.
Hi Marzia, thanks so much, I discovered that in order to substitute milk for the
cream, instead of 2/3 cup
cream you can use 7 tablespoons milk
and 3 1/2 tablespoons
butter melted (stir them together)
and add in place of the
cream.
I sauteed the pineapple in some brown
butter and rum,
added honey
and pinenuts,
and flavored the mascarpone
cream with some orange zest
and vanilla.
Start by
adding creamed corn, drained corn, melted
butter, sour
cream, roasted poblano pepper
and jiffy mix.
Sauce: 1/8 C
butter 1/2 tsp garlic 1/2 C
cream 1/2 -3 / 4 C shredded Parmesan salt
and pepper to taste Bring to boil reduce heat stir till cheese is melted
add fresh basil
Lower the mixer speed to medium
and a tablespoon at a time,
add the
cream cheese
and butter until it's all in there.
Return to pot for serving,
add basil,
cream,
and butter, wait for the
butter to melt
and serve with croutons
and parmesan cheese.
In the bowl of your stand mixer,
cream the
butter until smooth (about one minute),
add the sugar
and beat for additional 2 minutes until creamy.
Beat together the
butter and powdered sugar, then
add in a tub of marshmallow
cream and whip the mixture until it's fluffy delicious marshmallow happiness.
Directions: Heavily salt a large pot of water
and bring to a boil
Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is mel
Add macaroni
and cook as directed on package Melt
butter and Velveeta Cheese together, stirring constantly
Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is mel
Add sour
cream to cheese mix with a wisk
and keep warm — be careful to not let it burn to the pan Drain macaroni
and return to pot
Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is mel
Add cheese sauce to macaroni
and mix well Gradually
add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is mel
add 3/4 of the shredded cheese, mixing well Pour macaroni
and cheese into a baking dish
and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted
Add marshmallow creme
and cook over low heat, stirring constantly until marshmallow
cream and butter are well blended.
Cream room temperature
butter and brown sugar together for 5 — 8 minutes /
Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with ca
Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately
add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with ca
add flour
and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little
butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar
and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
Penne with Swiss Chard & Leeks in
Cream Sauce In a skillet set over moderately low heat melt
butter,
add leek, chard stems,
and salt
and pepper to taste.
Beat the
butter and cream cheese with a paddle attachment until it's light
and fluffy
and completely combined then
add in the flour.
The ganache was nice
and fluffy when it only had the
cream and white chocolate, but as we
added in the soft
butter... it broke.
After the ice
cream turns thicken
and creamy like half - stiffens,
add tablespoonful of peanut
butter or Nutella or both one at a time until bits
and pieces of peanut
butter or Nutella or both is mixed into the ice
cream mixture, then continue freezing until ice
cream is ready.
Turn off the heat
and add the
butter,
cream cheese, heavy
cream, horseradish
cream, seasoned salt, kosher salt
and pepper.
Gradually
add it to the sugar
and butter mixer, along with the sour
cream.
Add the dry ingredients to the
creamed butter and sugar mixture in two batches, alternating with the 3 tablespoons of water
and beginning
and ending with the dry ingredients.
Add the
butter and the vanilla,
and cream the mixture until it is light
and fluffy.
Add the corn, 1 cup of cheddar,
cream cheese, broth, seasonings,
butter, milk,
and whipping
cream to the pot.
In a bowl, beat
cream cheese with a hand mixer until creamy,
add shredded chicken (I used the hand blender to shred)
add melted
butter, cholula hot sauce
and blue cheese.
At Flour, we give our own spin to the pithivier by omitting the rum
and adding a thick layer of caramelized apple
butter atop the almond
cream.
It can easily be made vegan, too, by
adding extra olive oil to replace the
butter,
and serving dairy - free toppings in place of the cheddar cheese
and sour
cream, or skipping them entirely.
Add the coconut
cream, dark chocolate, coconut sugar
and hazelnut
butter to a small saucepan on medium low heat.
The 3rd time I used the mixer for chocolate chips cookies, it was fine while it
creamed butter and sugar, but when flour was
added it jumped around again.
In a medium sized mixing bowl,
add the fruit purée, egg yolk,
butter,
and cinnamon,
creaming the ingredients together until relatively smooth
and homogenous.
Cream butter and sugar,
add the vanilla extract.