Sentences with phrase «butter frosting until»

Continue frosting the entire cake with peanut butter frosting until completely covered.

Leave as is or with a cake spatula, smooth the ganache into the peanut butter frosting until smooth and creamy.

I used several small bowls to dip the coconut - and sprinkle - covered cupcakes into, but for the most part I used one bowl to mix the rest of the frostings, simply wiping or rinsing the bowl out between batches and leaving the dark - colored cocoa powder and nut butter frostings until the end.

Not exact matches

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.

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).

To make the frosting, beat the cream cheese, butter and vanilla in your stand mixer, or in a bowl with a hand mixer on low speed until just combined.

While waiting for the sugar cookie to cool, prepare the cream cheese frosting by whipping together cream cheese and butter until pale and fluffy using an electric stand mixer fitted with the paddle attachment.

Alaina, who I met at my very first Molly on the Range book tour event, made the cutest ever cake earlier this year and added the marzipan butter from MOTR (which is essentially your basic ingredients for marzipan, blanched almonds and sugar, blended into oblivion until silky and spreadable) to the frosting.

To make the cream cheese frosting, place the butter and the cream cheese and beat until fully blended.

Combine the remaining cream cheese frosting ingredients into the same bowl as the butter and using a handheld electric mixer beat until smooth and creamy.

To make the frosting, beat the butter on medium - high speed until fluffy and begins to lighten in color.

To make the white chocolate butter cream frosting, combine the butter and confectioners sugar in a large bowl and beat at low speed until fluffy.

5 Make the frosting: In the bowl of a stand mixer, beat the butter until soft.

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

Make the frosting: Beat the cream cheese and butter at medium speed in the bowl of an electric mixer fitted with the paddle attachment until smooth and fluffy, 3 - 5 minutes.

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.

Frosting: (measurements are approximate) 3 tablespoons vegan cream cheese, at room temperature 3 tablespoons vegan butter (I like Earth Balance), at room temperature 1 1/2 tablespoons pumpkin puree powdered sugar (start with 1 cup and add more until desired consistency is reached) unsweetened, plain, vanilla or vanilla lite soy milk (start with 1 tablespoon and add more until desired creaminess is achieved)

In a large bowl or stand mixer, beat the butter until light and fluffy, then beat in the sugar until it is the consistency of a thick frosting.

For the frosting, combine the coconut cream, maple syrup, peanut butter, and vanilla extract in a large mixing bowl, mixing until smooth.

Whisk in 1 tablespoon of the butter at a time, beating until the frosting comes together into a glossy, fluffy, light mixture.

Frosting: Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth.

Sift the confectioner's sugar over the butter and cheese and slowly stir to combine; increase speed until completely mixed in and the frosting is fluffy.

Make Frosting by beating together the confectioners» sugar, butter, cocoa powder, malt powder, vanilla and salt until mixed thoroughly.

Mix frosting: Using a hand or stand mixer, cream the butter until smooth.

Chocolate Frosting: Heat butter and chocolate over low heat until chocolate is melted.

For frosting, beat butter on medium until smooth.

Frost cake right away by spreading a tablespoon or two of pumpkin butter on a layer, then adding a 1/4 cup of frosting, then repeating until all layers are used up.

For Confectioners Frosting: In an electric mixer, cream the butter until smooth and well blended.

To make the frosting, combine the butter and shortening in a large mixer bowl and mix until smooth.

Until I tried this peanut butter frosting.

Frosting: Beat the butter and cream cheese until very smooth with no lumps.

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.

For the frosting, slowly mix together the butter and sugar until combined, and then whip it on high for about 3 minutes.

Frosting: Place the cream cheese and butter in the bowl of your electric mixer, fitted with the paddle attachment (or use a hand mixer) and beat until smooth.

To make frosting: Beat together the cream cheese, butter, and vanilla until light and fluffy.

For the Champagne Buttercream Frosting: In the bowl of a stand mixer fitted with a whisk attachment, add butter and whip on medium speed, until smooth.

When ready to frost cupcakes, beat butter on medium - high for 2 minutes, until very smooth.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

For both the butter cream and cream cheese frosting combine all listed ingredients, mix with an electric mixer until smooth.

To make frosting, beat confectioners» sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest in large bowl until smooth.

Frosting: In the bowl of your electric stand mixer, or with a hand mixer, beat the butter until smooth.

When the cake is ready to be frosted, simply pull the bowl of chocolate and butter out of the refrigerator and beat it until light and fluffy using a hand mixer.

Whisk together powdered sugar, butter, and vanilla until frosting comes together, adding a splash of milk as needed to loosen it if it's too thick.

Meanwhile, make the cream cheese frosting: In the bowl of an electric mixer fitted with the flat beater, combine the cream cheese, butter and vanilla and beat on medium - high speed until light and fluffy, about 2 minutes.

Meanwhile, when the chocolate and butter mixture for the frosting is cooled enough to be solidified (roughly 2 hours), beat it with a hand mixer until light and fluffy.

For the frosting heat up the coconut butter until it is has a peanut butter - like consistency.

For the frosting, cream together the butter and powdered honey until smooth and creamy.

7) Meanwhile, make the cream cheese frosting, but creaming together the cream cheese and butter until very creamy.

For FROSTING: Beat butter until smooth in large bowl.

While rolls are baking, prepare frosting by beating butter and cream cheese together until light and creamy (5 minutes).