Make the frosting: place
butter in the bowl of a stand mixer and beat for 5 full minutes at medium speed.
While the crust is baking, place the cream cheese and the
peanut butter in the bowl of a standing mixer and beat on medium speed with the paddle attachment until smooth.
Melt the chocolate and
butter in a bowl set over a pan of simmering water until smooth and all of the chocolate is melted.
Put butter and
peanut butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined, about 2 minutes.
Place butter in bowl of standing mixer fitted with paddle attachment and beat at medium - high speed until creamy, about 1 minute.
Cream sugar and remaining 1
cup butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed, occasionally scraping down sides of bowl, until pale and fluffy, 3 — 4 minutes.
The only change I made was that I melted the
cocoa butter in a bowl surrounded by hot water, and then once that was melted I added cocoa powder and the syrups.
Place
measured butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium high until light in color and fluffy, about 3 to 5 minutes.
To make the coffee buttercream, place the
softened butter in the bowl of an electric mixer, add the sifted icing sugar and dissolved coffee, and beat until smooth.
I do not follow the cooking directions but I will use 1/2 c of the oats, 1/2 tsp organic
whipped butter in the bowl and add boiling water until it gets to a soupy consistency then add cinnamon and sugar to taste.
Line 24 muffin cups with paper liners.Cream sugar and 1/2
cup butter in the bowl of a stand mixer until fluffy.
Place
cold butter in bowl, and work quickly to toss cubes with your hands until lightly coated with flour.
Ingredients 1 package (1 Roll) Phyllo Dough1 stick Unsalted Butter4 cups Chopped Mushrooms4 cloves Garlic, Minced1 / 2 cup Dry White Wine Salt To Taste1 / 3 cup Grated Parmesan Cheese Preparation Melt 1/2
stick butter in a bowl.