If the batter appears too thick, add another tablespoon of milk, and if it's not thick enough,
add powdered sugar in 1/4 cup increments until you get your desired consistency.
Add powdered sugar in two batches, in halves or thirds and mix well at low speeds.
With the mixer on low speed,
add the powdered sugar in small increments, alternating with splashes of milk.
With the speed on low,
add the powdered sugar in 4 batches and beat until smooth between each addition.
Begin
adding the powdered sugar in 1/4 cup increments.
Add the powdered sugar in several batches, beating until smooth after each addition.
Add powdered sugar in three batches, mixing thoroughly after each addition.
For the best frosting consistency, use softened butter and cold cream cheese, and
add the powdered sugar in batches.
Not exact matches
If the frosting appears too thin,
add a little more
powdered sugar or place it
in the refrigerator for 20 minutes to slightly firm up.
-
In a bowl, add the flour, Cream of Wheat, sugar, baking powder, baking soda and pumpkin pie spice, and whisk together to combine very well; next, add in the beaten egg, the apple cider and the vanilla, and using a spatula, combine the mixture just until well blended, but not overly worked; next, add in the finely diced apples and fold them into the batter until well combine
In a bowl,
add the flour, Cream of Wheat,
sugar, baking
powder, baking soda and pumpkin pie spice, and whisk together to combine very well; next,
add in the beaten egg, the apple cider and the vanilla, and using a spatula, combine the mixture just until well blended, but not overly worked; next, add in the finely diced apples and fold them into the batter until well combine
in the beaten egg, the apple cider and the vanilla, and using a spatula, combine the mixture just until well blended, but not overly worked; next,
add in the finely diced apples and fold them into the batter until well combine
in the finely diced apples and fold them into the batter until well combined.
- If the icing has a yellow color or resembles soup gradually
add in about one more cup of
powder sugar.
I took the glaze out of saucepan and put it
in a different bowl,
added a bit more
powdered sugar (to soak up the butter,) and then
added some milk until it was a true glaze.
COMBINE flour,
sugar, baking
powder and salt
in large bowl;
add butter and work into dry ingredients with pastry blender or fork.
In a bowl beat the yolks with 1/2 cup of
sugar by 5 minutes,
add the vanilla, flour and baking
powder.
In a small bowl,
add the brown
sugar, chili
powder, Worcestershire, liquid smoke, cumin, salt and pepper.
Add butter, Biscoff and
powdered sugar in a bowl and beat on medium low until creamy.
In a large mixing bowl,
add the flour,
sugar, baking
powder, baking soda, and salt, and whisk to combine.
Add in sugar, ground almonds, baking
powder, salt and whole chopped lemons and their juices, blending well after each addition.
In a stand mixer bowl
add cocoa, salt, flour, baking soda,
sugar and baking
powder and mix to combine.
In a food processor,
add all the flour, salt, baking soda, baking
powders and brown
sugar and pulse to combine (or use a regular bowl and mix well with spoon).
Beat on low and
add in 1 cup of
powdered sugar at a time and beat on low.
Gradually
add the
powdered sugar (if you
add it all at once, be prepared for a huge snowstorm
in your kitchen) and mix until thick and 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.
Instead of maple syrup, i poured
in hill honey sourced from my neighbour's rubber plantation
in Kerala; the bananas were grown on our farm and the brown
sugar was replaced with
powdered jaggery (unrefined cane
sugar)... i
added some orange rind and left out the cinnamon...
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.
The chocolate protein
powder I used
in this recipe doesn't contain any
sugar, so I had to
add a little bit of maple syrup to counter balance the bitterness of the chocolate protein
powder.
Add in the
powdered sugar and stir slowly until incorporated; increase speed to high and beat for another minute.
Drop the zest
in the whipped cream and
add some
powdered sugar.
Go slowly with
adding in the whipping cream and last cup of
powdered sugar until the desired consistency is reached.
Line muffin pan with paper liners -
In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool complete
In the bowl of an electric mixer, whisk together the coconut milk,
sugar, oil, and vanilla extract -
In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool complete
In a separate bowl, sift together the flour, almond meal, cocoa
powder, baking soda, baking
powder, and salt - With the mixer on low - speed, slowly
add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter
in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool complete
in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
-- For the cookie dough, beat together butter and
sugar for about 2 minutes —
Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cooki
Add the eggs and egg yolks until smooth, and then
add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cooki
add vanilla —
In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookie
In a separate bowl, sift together the flour, salt, and baking
powder, and then
add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cooki
add the dry mix slowly to the wet until well combined — Wrap dough
in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookie
in saran wrap and chill
in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookie
in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your
sugar cookies!
Slowly
add in the
powdered sugar until combined.
Next,
add in onion
powder, garlic, oregano,
sugar and salt then reduce heat to low.
I dissolved 1.5 tsp of arrowroot
powder in the heavy cream prior to
adding it to the boiled sweeteners (I let it dissolve
in the cream for about 7 minutes while the
sugar boiled and made sure there were no lumps before
adding it to the caramel along with the butter and whisking vigorously).
In a large bowl, sift together the flour, baking
powder and baking soda;
add sugar.
Add in roughly half of the
powdered sugar, the salt, the maple syrup, and 1 tablespoon of milk.
With the stand mixer on slow,
add in your dry ingredients one at a time:
sugar, pumpkin pie spice, salt, baking
powder, and xanthan.
Then slowly
add in powdered sugar.
Plus, it's free of caffeine thanks to carob
powder and also
added sugars — only a bit of the natural
sugars you get
in the cherry juice.
1 c yellow cornmeal 1 c AP flour 1/4 c white
sugar 1 T baking
powder 1 t salt 1 c milk (I used 1 %) 1/3 c oil 1 egg Optional
Add -
ins *
Gradually
add in the
powdered sugar, beating on low to combine.
Add sugar, almond butter, coconut oil, almond milk, maple syrup, cocoa
powder, vanilla and sea salt
in a sauce pan.
Add in sugar and cocoa powder and beat again until smooth, then add in eggs and egg yolks; blending until there is a silky consisten
Add in sugar and cocoa
powder and beat again until smooth, then
add in eggs and egg yolks; blending until there is a silky consisten
add in eggs and egg yolks; blending until there is a silky consistency.
Add 1 Tbsp of raw cacao powder to a mug, pour in 1c of warmed plant - based milk, and add 1 - 2 tsp of natural organic unprocessed sweetener such as yacon syrup, agave syrup, coconut nectar, coconut sugar, or maple syr
Add 1 Tbsp of raw cacao
powder to a mug, pour
in 1c of warmed plant - based milk, and
add 1 - 2 tsp of natural organic unprocessed sweetener such as yacon syrup, agave syrup, coconut nectar, coconut sugar, or maple syr
add 1 - 2 tsp of natural organic unprocessed sweetener such as yacon syrup, agave syrup, coconut nectar, coconut
sugar, or maple syrup.
In a large bowl,
add the flour,
sugar, baking
powder, baking soda and salt.
You can
add more
sugar but I don't suggest using less cocoa
powder because that would call for more flour, less liquid and more fat (
in this case, tahini) which would change the recipe entirely and I can't guarantee results.
They're simple and wholesome with only 7 ingredients, no
added sugar, and no protein
powder (because we get enough of that
in our smoothies).
Add in the
powdered sugar and beat until smooth.
Add in the
sugar, cocoa
powder, sorghum flour, vanilla extract, and salt.
Instead
add the three main ingredients
in instant mix (cornstarch, milk
powder, and granulated
sugar) individually, followed by a full tablespoon of vanilla extract to round everything out and give these cookies a classic pudding flavor.