Sentences with phrase «butter on low speed»

For the frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed and slowly add the sugar followed by the salt, vanilla extract and milk.

Beat the icing sugar and butter on low speed for about 1 minute in the bowl of a stand mixer fitted with the paddle attachment.

In a mixing bowl, with the paddle attachment on, beat the butter and peanut butter on low speed until combined.

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth.

Not exact matches

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.

In a small bowl, beat the butter and sugar with an electric hand mixer (use only one beater blade, if possible) on low speed until combined, then increase speed slowly to medium - high and mix until until light and fluffy.

In the bowl of your mixer, beat butter, peanut butter, whipping cream, and vanilla on medium - low speed.

on low speed, add the butter 1 piece at a time, mix until you have a coarse meal and the butter is scattered throughout

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 care.

Beat sugar, butter, chocolate and vanilla in a medium bowl, scraping often on low speed.

Dough: in a bowl of a mixer with a dough hook put flour, yeast, butter, sugar, eggs, salt, vanilla, yogurt and milk and knead on low speed for 10 - 12 minutes, until the dough is uniform, soft and slightly sticky.

The first stage of processing will be turning your hazelnuts into nut butter, I did this by using the grind function until it resembled something like ground almonds and then processed on low speed until it became a smooth butter.

In the bowl of your stand mixer or with the aid of a handheld one, beat the butter and cream cheese on low speed until everything is blended.

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

In large bowl, beat cake mix, lime juice mixture, softened butter, 2 teaspoons lime peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Pour in the heavy cream and vanilla extract over the fluffy butter and beat on low speed until creamy and combined.

Switch over to paddle attachment and, while mixing on low speed continously, add butter one cube at a time until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).

-- With mixer on medium - low speed, add the butter a few tablespoons at a time, mixing well after each addition.

In the bowl of an electric mixer fitted with the hook attachment, mix the flour, milk, butter, egg yolks, sugar, salt, cinnamon, nutmeg and yeast mixture on low speed until dough comes together.

Make the batter: Using a mixer, blend 1/2 cup butter and the sugar on medium - low speed.

Beat on medium - low speed until the butter and cream cheese are smooth, then add the salt and both sugars.

With the dough hook attachment on, start mixing on low speed adding in the melted butter, pumpkin puree, 1/4 cup sugar, pumpkin pie spices and salt.

Put the flour, cocoa, sugar, baking powder, salt and butter in the bowl of a stand mixer using the paddle attachment (or use a handheld electric mixer) and beat on low speed until you get a sandy consistency and everything is combined.

Add the butter and mix on low speed until combined.

Place the butter, vanilla, sugar, eggs, flour, baking powder, baking soda, salt and milk in the large bowl of an electric mixer and beat on low speed until combined.

In the bowl of your stand mixer, mix the butter and icing sugar on low speed until incorporated.

Add cold butter in 1/2 tablespoon increments and blend on low speed.

Add to the butter sugar mixture and blend on low speed.

Add 6 tablespoons melted unsalted butter and paddle on low speed until the mixture starts together in small clusters and clumps — at this point, it should look a little bit like wet sand.

Place the bowl on the mixer with dough hook and scatter pieces of butter on the surface of the dough; mix on the lowest speed for 1 minute.

On low speed slowly add to the butter mixture, alternating with little bits of milk (beginning and ending with the dry ingredients), mixing each addition until just incorporated.

In a medium - sized bowl, beat together the butter and powdered sugar using an electric mixer on low speed.

On medium - low speed, add 1 / 3rd of the flour mixture to the butter / sugar mixture, then the vanilla and 1/2 of the milk.

Mix on low speed, then add butter.

With the mixer running on low, slowly add the confectioners» sugar to the butter and increase speed to high.

In a stand mixer with paddle attachment, mix butter, flour, and powdered sugar together on low speed until dough starts to form clumps.

On low speed, or by hand, gradually add the flour and oat mixture to the creamed butter, mixing until completely incorporated.

In a large mixing bowl, beat room temperature butter with vanilla and 1 tablespoon of cream on low speed until incorporated.

In a small bowl, stir together the flour, baking powder and salt; add half to the butter mixture and beat on low speed just until combined.

Add about a third to the butter mixture, beating on low speed just until combined.

Add 1/3 of the dry ingredients to the butter and mix on low speed.

Add the milk, butter, vinegar and egg whites, mixing on low speed after each addition.

Make the dough: In a standing mixer fitted with the paddle attachment, combine the flour and butter on medium - low speed, mixing until the largest butter pieces are the size of small peas.

Add the butter and mix on medium - low speed until the texture resembles coarse cornmeal, with the largest butter pieces no larger than small peas.

With mixer on low speed, gradually add flour mixture to butter mixture alternately with 1/2 cup (120 grams) milk, beginning and ending with flour mixture, beating just until combined after each addition.

Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in sufficiently).

With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

In a large bowl begin beating together the butter and confectioners» sugar with a mixer on low speed.

In a bowl of a standing mixer fitted with paddle attachment, combine the powdered sugar and butter and beat on low speed for about 1 minute.

In large bowl, beat cake mix, 1/3 cup flour, 1 cup water, the butter and 2 eggs on low speed 30 seconds, then on medium speed 2 minutes.