It has a little
cream and sugar bowl too!
Not exact matches
In a medium
bowl,
cream together the softened butter, brown
sugar,
and white
sugar until well blended.
In a large
bowl,
cream together the coconut oil
and sugar with a hand mixer.
In a large
bowl, mix the
cream cheese
and sugar with a mixer on low speed until smooth.
In a separate
bowl, beat the
cream cheese, egg yolk, granulated
sugar and vanilla until smooth.
- In a
bowl, add the flour,
Cream of Wheat,
sugar, baking powder, baking soda
and pumpkin pie spice,
and whisk together to combine very well; next, add in the beaten egg, the apple cider
and the vanilla,
and using a spatula, combine the mixture just until well blended, but not overly worked; next, add in the finely diced apples
and fold them into the batter until well combined.
In the meantime, make the whipped
cream frosting by combining heavy
cream, cocoa powder, confectioner's
sugar,
and vanilla extract in a large metal
bowl.
In a large mixing
bowl,
cream butter
and sugar until light
and fluffy.
In another mixing
bowl combine the whipping
cream and sugar.
In a mixing
bowl, with the paddle attachment on,
cream the butter with the
sugar until light
and fluffy, for about 2 - 3 minutes
Preheat the oven to 350 F.
Cream sugar, shortening
and butter in a large
bowl.
In a large mixing
bowl combine
cream cheese, milk, brown
sugar,
and white
sugar.
Cream together the butter
and sugar in a large
bowl with a mixer on high speed.
Orange Chantilly: in a
bowl of a mixer whip
cream, powdered
sugar, stabilizer
and orange peel until you get a very stable
cream.
In large mixing
bowl,
cream together cold cubed butter, brown
sugar,
and sugar for 4 minutes or until creamy.
To prepare whip
cream, place cold heavy
cream, powdered
sugar and vanilla in a large mixing
bowl.
In the
bowl of a stand mixer fitted with paddle attachment,
cream butter,
sugar,
and salt for 1 - 2 minutes, until fluffy.
In a separate
bowl beat the
cream and sugar until stiff peaks.
Strawberry Ice
Cream: In a stainless steel
bowl beat the egg yolks
and sugar until light
and fluffy.
In a large mixing
bowl using electric hand mixer
cream together butter
and sugar until fluffy.
Cream cheese and peanut butter batter: whisk cream cheese, peanut butter, sugar, eggs, vanilla and cornstarch in a bowl until m
Cream cheese
and peanut butter batter: whisk
cream cheese, peanut butter, sugar, eggs, vanilla and cornstarch in a bowl until m
cream cheese, peanut butter,
sugar, eggs, vanilla
and cornstarch in a
bowl until mixed.
For Filling: Beat
cream cheese, powdered
sugar, butter
and vanilla extract in small mixer
bowl until smooth.
Beat
cream cheese,
sugar and vanilla in large
bowl with mixer until well blended.
In a medium
bowl, beat
cream cheese,
sugar, eggs,
and caramel or vanilla extract until well combined
and creamy.
In a large
bowl cream the butter
and sugar together with a hand mixer or in a stand mixer until fluffy.
In a large
bowl,
cream butter, brown
sugar,
and white
sugar with an electric hand mixer or stand mixer with fitted paddle attachment.
In the
bowl of a stand mixer or using a handheld mixer
and a large mixing
bowl,
cream the butter
and granulated
sugar together until light
and fluffy, about 2 minutes.
In another separate
bowl, add
cream cheese, egg yolk,
sugar, vanilla essence, squeezed lemon juice
and lemon rind
and beat with hand mixer until it forms a smooth consistency.
In a medium
bowl, combine the flour, salt
sugar baking powder
and cream of tartar.
In a large
bowl or stand mixer,
cream together butter
and granulated
sugar.
While the cake is cooling, beat the
cream cheese, 1 cup powdered
sugar, butter, vanilla extract
and cinnamon in small
bowl until smooth.
In a large
bowl, combine the
cream cheese, yogurt, 1/3 cup of
sugar, cocoa powder
and egg
and mix together using an electric mixer until smooth
and well combined.
In the
bowl of your stand mixer or in a medium mixing
bowl fitted with an electric hand mixer, whip together the
cream cheese, mascarpone,
sugar,
and vanilla extract until light
and fluffy.
In a large mixing
bowl,
cream together butter
and sugar until light
and fluffy.
I do love my fruits
and veggies, but I'd much rather eat 3 servings of Oreos or a huge
bowl full of ice
cream sometimes — hello,
sugar!
Whisk together 4 egg yolks
and 2/3 C
sugar until pale yellow
and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt
and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the
cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir
and allow to cool for a few minutes, then transfer to a
bowl and refrigerate it all, including the lemon peel, for several hours.
In a second
bowl, gently whisk together eggs, sour
cream, brown
sugar and melted butter.
In a stand mixer
bowl, fitted with a paddle attachment,
cream together
sugar, butter
and cream cheese at medium high speed.
Cream the butter along with granulated
sugar, brown
sugar and vanilla in a large
bowl with mixer until creamy.
In a medium
bowl,
cream together the melted butter, brown
sugar and white
sugar until well blended (1 - 2 minutes).
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.
Beat the
cream cheese
and remaining 300g cups
sugar until creamy in the
bowl of a standing mixer or using a hand mixer.
Mix
sugars and butter in large
bowl until
cream.
In the
bowl of stand mixer, or with an electric mixer, beat together
cream cheese
and sugar until creamy.
While the pastries are cooling make the glaze; In a small
bowl, whisk together the powdered
sugar and cream until smooth.
In a
bowl of mixer with a whipping attachment, whip eggs,
sugar, salt
and vanilla at high speed for 5 - 6 minutes until you get a very airy
and bright
cream.
In the
bowl of a stand mixer, fitted with a paddle attachment,
cream the butter
and sugars.
In a large
bowl, add 1 1/2 cups
sugar and cream cheese.
1 Beat
cream cheese, then
sugar: Cut the
cream cheese into chunks
and place in the
bowl of an electric mixer, with the paddle attachment.
In another large
bowl,
cream the butter
and sugar until light
and fluffy.