When the mixture starts to become dry start adding cream a little bit at a time
alternating with the powdered sugar.
Not exact matches
Beat in the rest of the
powdered sugar about 1/2 cup at a time
alternating with 1 tablespoon whipped cream until the desired consistency and sweetness is reach.
Then beat in the rest of the
powdered sugar about 1/2 cup at a time
alternating with 1 tablespoon of the heavy cream.
Then beat in the rest of the
powdered sugar about 1/2 cup at a time,
alternating with 1 - 2 tablespoons of whipping cream until the desired consistency and sweetness is reached.
With the mixer on low speed, add the powdered sugar in small increments, alternating with splashes of m
With the mixer on low speed, add the
powdered sugar in small increments,
alternating with splashes of m
with splashes of milk.
1) Cream cooking oil,
sugar and coffee
powder together 2) Beat in eggs and self - raising flour,
alternating each cup of flour
with an egg 3) Add in vanilla extract and chopped walnuts 4) Mix cookie batter until homogenous 5) Drop by teaspoon on greased baking trays 6) Bake in oven at 165 deg cel for 8 — 10 minutes, or until cookies are firm 7) Cool for 10 minutes before serving
Then,
alternate a bit of the rice milk
with 1/2 cup of the
powdered sugar until you've used all of them and the frosting is creamed.