Sentences with phrase «cream cheese and butter in»

Beat the cream cheese and butter in a large bowl until smooth.

Frosting: Place the cream cheese and butter in a bowl.

Cream together the cream cheese and the butter in the bowl of a stand mixer.

for the lemon cream cheese frosting: - In the bowl of an electric mixer, beat together the cream cheese and butter in an electric mixer until smooth and cream, about 1 - 2 minutes.

Combine cream cheese and butter in a medium bowl.

Using an electric mixer on medium - high speed, beat cream cheese and butter in a medium bowl until smooth.

To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy.

Beat cream cheese and butter in a mixing bowl till smooth and creamy.

Using an electric hand mixer, beat the cream cheese and butter in a large mixing bowl on moderate speed for 1 minute, or until creamy and well combined.

Frosting: 2 8 - oz packages of cream cheese, room temperature 1 c (2 sticks) unsalted butter, room temperature 4 c powdered sugar 1/2 c seedless strawberry jam 3/4 c chilled heavy whipping cream Cake: 3 c cake flour 3/4 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 3 c sugar 1 c (2 sticks) unsalted butter, room temperature 7 large eggs 2 T vanilla extract 1 c sour cream 6 T plus 1/3 c seedless strawberry jam 2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided For the frosting, beat cream cheese and butter in a large bowl until smooth.

For the frosting, combine cream cheese and butter in a large bowl.

HEAT cream cheese and butter in medium saucepan over medium - low heat until melted (mixture may not appear smooth).

Combine cream cheese and butter in stand mixer and beat until light and fluffy.

Using electric mixer, beat cream cheese and butter in large bowl until smooth.

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.

Beat cream cheese and butter in mixer until smooth.

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.

Not exact matches

Based in Las Vegas, the company produces a variety of bundt cakes from premium ingredients, including fresh eggs, real butter and cream cheese.

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).

In a mixing bowl, beat cream cheese, butter, and caramel sauce until well blended.

Set aside In a stand mixer fitted with a paddle attachment cream butter and cream cheese together.

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.

We make a double or triple batch (sometimes with half whole - wheat flour) and my kids take them in their lunches with all sorts of fillings; hummus, cream cheese and veggies, even peanut butter!!

Some of my favorites are Blis Bourbon Barrel Aged Maple Syrup, Germack nuts, Koeze Peanut Butter or Velvet Peanut Butter (depending on the occasion), Kellogg's cereals, Hot Rod Bob's Barbecue Sauce, Jiffy Mix, Eden Organic beans and grains, Pioneer Sugar, Detroit Spice Company spices, Schuler's cheese, Guernsey dairy, Groeb Farms honey, Sanders ice cream and hot fudge, Dearborn ham, Garden Fresh Gourmet salsa and chips (made right here in Ferndale!)

Cream cheese and peanut butter batter: whisk cream cheese, peanut butter, sugar, eggs, vanilla and cornstarch in a bowl until mCream cheese and peanut butter batter: whisk cream cheese, peanut butter, sugar, eggs, vanilla and cornstarch in a bowl until mcream 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.

Place the cream cheese, butter, and cream or half - and - half in a food processor and process until smooth.

For the frosting, in a large bowl, whip together the cream cheese and butter.

While the cake is cooling, beat the cream cheese, 1 cup powdered sugar, butter, vanilla extract and cinnamon in small bowl until smooth.

Lower the mixer speed to medium and a tablespoon at a time, add the cream cheese and butter until it's all in there.

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.

Spoon peanut butter cream cheese mixture in dollops on top of the brownie mixture and lightly spread.

In a stand mixer bowl, fitted with a paddle attachment, cream together sugar, butter and cream cheese at medium high speed.

In a large bowl, whisk together butter, beaten eggs, cheese, cream, parsley, olive oil, garlic, pepper and salt.

Prepare the Icing: In a medium microwave - safe bowl, heat butter and cream cheese 30 to 60 seconds, just until butter has melted and cream cheese has softened.

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

Beat the butter and cream cheese with a paddle attachment until it's light and fluffy and completely combined then add in the flour.

Seriously, there's an entire vegan cheese shop in Brooklyn, and Van Leeuwen has an extensive line of decadent vegan ice creams like salted caramel and peanut butter choc chip.

In a bowl, beat cream cheese with a hand mixer until creamy, add shredded chicken (I used the hand blender to shred) add melted butter, cholula hot sauce and blue cheese.

1 cup flour 1/2 tsp salt 1/2 cup fresh Parmesan cheese, grated 4 slices bacon, cooked and finely crumbled 4 tbsps unsalted butter 1/4 cup cream (plus a little more in case the dough isn't moist enough) coarse salt (I sprinkled with Parmesan cheese)

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, shortening, and cream cheese on medium - high for 2 - 3 minutes until smooth and fluffy.

It can easily be made vegan, too, by adding extra olive oil to replace the butter, and serving dairy - free toppings in place of the cheddar cheese and sour cream, or skipping them entirely.

Basil and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted butter, melted 1 cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream of tartar 2 tablespoons sugar 1 cup grated parmesan cheese, plus more for sprinkling Position a rack in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part of the oven so they would not burn).

In a large bowl, mix together the milk with the melted butter and cream cheese.

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

In a large bowl, add the butter, cream cheese and sugar and blend until creamy.

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.

Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped

While the cinnamon rolls are baking, prepare the cream cheese icing by creaming the cream cheese and butter in a medium mixing bowl until creamy.

There's something of marscapone and cream cheese in the chocolate's aroma, and something of golden syrup in the taste, while the «lightly salted pistachios» remind me a little bit of melted butter on toast.