Sentences with phrase «whip the butter mixture»

5 Whip the butter mixture with a hand mixer on high speed until it's light and fluffy, 3 to 4 minutes.

Not exact matches

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.

Chocolate cream: in a mixer bowl with a whipping attachment, place butter, sugar powder, cocoa powder and salt, and mix at medium speed until a uniform mixture begins to form.

There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).

Combine chocolate chips, 2 tablespoons whipping cream and 1 tablespoon butter in small saucepan; cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth.

With the mixer on low, begin adding the contents of each bowl (starting and ending with the wet ingredients) to the butter mixture, alternating between the two until the mixture is fully blended but not overly whipped.

Scoop 1 heaping cup of the whipped cream and add to the peanut butter mixture.

As it cools, you whip together butter, sugar and vanilla until they are light and fluffy before adding the butter mixture to the cooled flour mixture and whipping until it resembles fluffy whipped cream.

Instead of butter, I whipped up a mixture of palm oil shortening (which you can find here) and refined coconut oil for great texture and neutral flavor.

In a bowl of an electric mixer with a paddle attachment put butter, peanut butter, sugar, maple, salt and vanilla and whip at high speed until the mixture is creamy.

Make the frosting: whip butter with powdered sugar and salt until light and fluffy; add in the milk while whipping so that the mixture is thick but spreadable.

Fold whipped cream into peanut butter mixture; pour into pie shell, smoothing top.

You will love this pie, the whipping cream should be whipped before folding it into the peanut butter mixture.

Drizzle melted butter, whipping cream, and half and half over the potato mixture; season with paprika.

Scrape the butter - sugar mixture into the mixer and continue to whip another minute or so, until everything is well combined and you see ribbons starting to form as the paddle goes around.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups.

The chilling of the mousse is so important... and do not over whip the mixture or you are on your way to chocolate butter!

The only thing I did differently from the recipe was to use an entire jar of peanut butter, because the amount called for would have left a little (and also so I wouldn't have to wash peanut butter out of my measuring cup) and to beat the whipping cream to soft peaks and then add the peanut butter / sugar mixture to the whipping cream and beat until combined and light and fluffy.

Chocolate ganache: In a heatproof bowl set over (but not touching) barely simmering water in a pan, occasionally stir 6 ounces chopped bittersweet or semisweet chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture is smooth.

Gently fold the cream cheese - peanut butter mixture into the whipped cream with a spatula until completely blended.

Fold your coconut whipped goodness into the peanut butter mixture and stir them all together.

It started as a dark brown sludgy texture, and whips up to a pale, light fluffy butter sugar mixture.

Add whipping cream mixture and liqueur to butter mixture, beating until smooth.

After whipping together the Cream Cheese, Cool Whip Whipped Topping, Sugar and Lime Juice, it gets layered with a Graham Cracker and Butter mixture.

In a bowl of a mixer with a paddle - attachment whip butter, brown sugar, date syrup, salt and vanilla until mixture is creamy and very soft.

In a large bowl and using a wooden spoon, beat together the butter and brown sugar, really whipping them so that the mixture becomes light and creamy.

Using a stand or hand mixer, whip the body butter mixture until stiff peaks form.

Add 1 cup of your whip cream and fold it into the peanut butter mixture until just combined