Sentences with phrase «beat butter for»

In your stand mixer beat butter for about 30 seconds.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter for 1 - 2 minutes.

With an electric mixer or hand whisk, beat butter for 1 - 2 minutes or until fluffy.

With a mixer, beat butter for 2 minutes until smooth.

In a large bowl using a stand or hand - held electric mixer beat the butter for about 1 minute to soften.

With a hand mixer, or stand mixer fitted with the paddle attachment, beat butter for 2 minutes, until smooth and creamy, scraping down the sides of the bowl and the beater as necessary.

With a paddle attachment on, turn the mixer on medium to low speed and beat the butter for 2 - 3 minutes until fluffy.

directions: Make the cake: grease and flour 4 8 - inch round pans and preheat the oven to 350 degrees F. Beat the butter for 3 full minutes, until light and fluffy.

Not exact matches

In a mixing bowl, fitted with paddle attachment, place the butter, white, brown sugars and beat on medium for 30 seconds.

Pastry and Assembly: 2 cups flour Pinch of salt 1/2 teaspoon baking powder 1 tablespoon butter 1 egg, beaten slightly Water Vegetable oil for deep - frying

Now mix them in to the rest of the batter Divide into cupcake cases and bake in the oven for 14 - 16 minutes till firm Cool completely on a wire rack before icing Icing: Sieve the icing sugar into a big bowl, then add the butter and beat with a handheld mixer until light and fluffy (about 5 minutes).

In a stand mixer or hand mixer, beat butter and sugar on medium speed for 3 - 4 minutes, until light and creamy.

For the Raspberry Buttercream: Using a stand or hand mixer, beat softened butter on high speed until light and fluffy (about 3 minutes) Add powdered swerve, 1/2 a cup at time, until completely incorporated.

Meanwhile, beat the butter and sugar together for a couple of minutes, until creamy and light.

In the bowl of an electric mixer, beat the butter on medium - high speed for 2 - 3 minutes, until light and fluffy.

For the frosting: In a large bowl, with mixer at low speed and gradually increasing to medium, beat butter and powdered sugar until butter is broken into pea - size pieces and incorporated with the sugar, scraping bowl occasionally, about 3 minutes.

Beat cream cheese and butter for several minutes, until combined.

Ingredients (for 4): For the pastry: (or used shop bought shortcrust) 250g plain flour 50g ground almonds 150g butter cut into cubes 1 tablespoon milk 1 beaten egg to coat the pasfor 4): For the pastry: (or used shop bought shortcrust) 250g plain flour 50g ground almonds 150g butter cut into cubes 1 tablespoon milk 1 beaten egg to coat the pasFor the pastry: (or used shop bought shortcrust) 250g plain flour 50g ground almonds 150g butter cut into cubes 1 tablespoon milk 1 beaten egg to coat the pastry

for the cinnamon cream cheese frosting: - In the bowl of an electric mixer, beat together the cream cheese and butter until light and fluffy (about 2 - 3 minutes).

Beat butter and sugars for 1 - 2 minutes until light and creamy.

I followed your recipe to the letter, beating for two minutes, oven at 350, and in fact using my own homemade almond butter and the batter was like no where near a texture I could «spoon» onto a cookie sheet.

Add the egg yolks to the butter mixture one at a time, being sure to beat for 30 seconds for each egg yolk.

For Filling: Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth.

In a large mixing bowl, beat the butter and both sugars at medium speed for two minutes.

Garlic Parmesan Bubble Buns Ingredients Dough: 4 cups carbalose flour (a special high - fiber, low carb flour) 2/3 cup vital wheat gluten 1 tsp salt 1 cup whole milk, lukewarm (about 110F) 1 cup water, lukewarm (abut 110F) 2 packages rapid rise yeast 2 large eggs, lightly beaten Coating: 6 tbsp butter, melted 3 cloves garlic, minced 2 tbsp dried parsley flakes 1/2 cup grated Parmesan cheese Directions Preheat oven to 200F for 10 minutes and then turn oven off.

Let cookies cool on the cookie sheet for a couple of minutes and then remove them to a cooling rack (but be sure to sneak one or two when they're still warm because nothing beats the taste of a peanut butter cookie with a melted chocolate kiss on top!

Slow beat speed at tail end of mixing so you don't beat too long for cream to turn into butter.

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.

For the cake: In a medium - sized mixing bowl, beat together the butter, oil, and sugar / Splenda until fluffy.

ingredients: 1 sheet all - butter puff pastry, thawed overnight in the fridge 4 - 6 pieces of very ripe stone fruit, of your choice, sliced thinly 1 egg beaten with 1 teaspoon water 3 tablespoons of sugar 2 tablespoons chopped pistachios crème fraîche or vanilla ice cream or sour cream, for serving

Place butter in the bowl of a stand mixer and beat with the paddle attachment for 3 minutes to soften.

Seriously, one small bowl for melting butter and then beating the egg, and then one larger bowl for mixing everything up... easy as pie.

For the filling: 1 cup granulated sugar 1/2 cup cornstarch 2 cups water 5 egg yolks, beaten 1/4 cup butter 1 tablespoon lemon zest 1 teaspoon vanilla extract 3/4 -1 cup fresh lemon juice

In a large mixing bowl, beat the ghee / butter for a minute till smooth.

directions: Make the crust: place butter, sugar, eggs, salt, and vanilla into the bowl of a stand mixer and beat on high speed for 5 - 6 full minutes, or until completely homogeneous, fluffy, light in color, and doubled in volume.

salmon 1/2 small onion 1T butter 1 small potato, peeled 1 small beaten egg salt & pepper vegetable oil for frying Remove bones and skin from salmon and chop finely until it is almost ground Chop the onion finely and cook lightly in the butter.

In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy.

-- 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 cookiFor 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 cookifor 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 cookifor 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 cookifor 8 - 10 minutes, depending on how chewy you like your sugar cookies!

Using a stand mixer or electric hand mixer, beat the butter in a bowl for 3 - 4 minutes until pale and creamy.

For the frosting: Place sifted powdered sugar and butter in a mixing bowl and beat with an electric mixer until pale and fluffy.

Beat butter and cream cheese on high speed for 3 minutes, or until doubled in volume and very pale in color.

For the buttercream, beat the softened butter and Bailey's with an electric hand mixer or free standing mixer until very soft and fluffy.

In a stand mixer with the paddle attachment, beat butter on medium - high speed for 2 - 3 minutes, until light and fluffy.

For the frosting, using an electric mixer on medium - high speed, beat the cream cheese and butter in a large bowl until light and fluffy.

It is so sweet of you to bake for your mum I personally love the chocolate peanut butter combination and a dessert that is worth skipping dinner for is hard to beat!

For filling, in a small bowl, beat peanut butter and butter until fluffy.

For the Cupcakes: Using the bowl of a stand mixer (no need to clean it), beat butter and sugar until light and fluffy.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until light and fluffy.

I have been staying away from waffles for anything but a long, open morning due to the fact that the only recipe we loved required beating of egg whites, melting of butter and general use - every - kitchen - utensil - you - own sorts of mayhem.

Step 2: Add milk and dry pudding mix to peanut - butter mixture and beat for 2 minutes.