Sentences with phrase «cream softened butter»

In the bowl of a stand mixer cream the softened butter on medium speed for 1 minute.

Cream softened butter with an electric mixer over medium speed until smooth.

In a medium bowl cream softened butter and powdered sugar, cream well.

Cream the softened butter and sugar until smooth.

In a large bowl cream the softened butter, then mix it with the brown and white sugar.

For the cake, cream softened butter and sugar in a stand mixer with the whisk attachment.

In a bowl of stand mixer cream soften butter for a minute or two.

The only thing I did differently was creaming softened butter with the sugar, then adding the dry ingredients, and then adding the eggs and vanilla.

Not exact matches

In a medium bowl, cream together the softened butter, brown sugar, and white sugar until well blended.

Cream the softened coconut oil and almond butter together until combined and smooth.

340.5 g salted butter, softened to room temp 384g powdered sugar 96g unsweetened cocoa powder 2 tsp vanilla extract 3 - 4 tbsp heavy whipping cream

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.

Andes Mint Mini Cheesecakes Ingredients Pam nonstick baking spray 1 1/4 cup chocolate graham cracker crumbs 2 tablespoons sugar 4 tablespoons butter melted 2 (8 ounce) boxes of cream cheese softened 1/4 cup plus 2 tablespoons sugar 1 egg 1 teaspoon mint extract 4 drops green food coloring 1 1/4 cups chocolate chips 15 Andes mints coarsely chopped.

Ingredients: Cinnamon Sugar Cookies 2 1/4 cups + 2 Tbsp all - purpose flour 2 Tbsp cornstarch 1 Tbsp cinnamon 1 1/2 tsp baking powder 1/2 tsp salt 3 1/2 Tbsp powdered milk 10 Tbsp unsalted butter, softened 2/3 cup packed light - brown sugar 1/3 cup granulated sugar 2 large eggs 3 Tbsp sour cream 1/2 tsp vanilla extract

After looking at some other sites that have this exact same recipe I see they specify that the butter and cream cheese is suppose to be soften.

For the frosting 16 ounces cream cheese, softened 1 cup (2 sticks) butter, softened 1 1/2 teaspoons vanilla extract 3 cups powdered sugar, sifted

Ingredients: Banana Bars 2 cups all - purpose flour 1/2 cup chopped nuts 1 teaspoon salt 1 teaspoon baking soda 1 1/2 cups granulated sugar 1 cup sour cream 1/2 cup butter or margarine, softened 2 large eggs 1 1/2 cups mashed bananas 2 teaspoons vanilla extract

for the frosting: ○ 150g butter, softened at room temperature ○ 180 — 200g (1 1/4 — 1 1/2 cups) powdered sugar, sifted ○ 200g cream cheese, cold (or substitute with vegan cream cheese)

Banana Nut Cake 2 cups Gold Medal ® all - purpose flour 1 package (3.4 ounce) banana cream pudding mix 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1 cup granulated sugar 3 large eggs 1 teaspoon vanilla 3/4 cup buttermilk 1 1/4 cups mashed bananas (about 3 large) 3/4 cup chopped peanuts

for the frosting: 12 tablespoons (175 grams) unsalted butter, softened 4 ounces (112 grams) cream cheese 12 ounces (330 grams) powdered sugar 1/2 teaspoon salt 1 teaspoon (5 mL) maple syrup 3 - 4 tablespoons (45 - 60 mL) milk or cream

My initial thoughts would be that since you mixed the ingredients by hand, the butter and sugars weren't creamed together enough in order to soften the sugar.

Microwave peanut butter chips and 3/4 cup cream in large microwave - safe bowl on medium heat at 15 - second intervals just until chips soften, stirring often.

Soften the cream cheese and butter, but don't let it get warm, just take the chill off.

cream cheese, softened 1/2 cup butter, softened 6 - 8 Tbsp.

Ingredients: Shortbread Crust 3/4 cup powdered sugar 3/4 cup butter or margarine, softened 2 tablespoons whipping cream 1 teaspoon vanilla extract 2 cups all - purpose flour

Pin It Ingredients: 3 Tbls unsalted butter, melted 24 golden oreos, divided 1 1/4 Cup strawberries, medium dice 1 Tbls sugar 1 Tbls water 2 tsp lemon juice, fresh squeezed 1/2 tsp cornstarch 8 oz cream cheese, softened 1/3 Cup... Continue Reading →

package cream cheese, softened 1/4 cup butter, softened 1/2 cup granulated sugar 1 large egg 2 tablespoons all - purpose flour 1 teaspoon vanilla extract

1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)

Vegan Maple - Cream Cheese Frosting: 1/4 cup vegan butter (I like Earth Balance), softened 1/4 cup vegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flavCream Cheese Frosting: 1/4 cup vegan butter (I like Earth Balance), softened 1/4 cup vegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flavcream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flavoring

Vanilla Buttercream: 1 pound (4 sticks) unsalted butter, softened to room temperature 2 pounds confectioner's sugar pinch of Kosher or sea salt 2 tablespoons pure vanilla extract 15 - 20 drops liquid green food coloring 5 - 8 tablespoons heavy cream

For the Yellow Cake: (Makes two 9 - inch layers or three 8 - inch layers) 2 1/4 cups cake flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup butter, softened to room temperature 1 3/4 cups granulated sugar 2 teaspoons vanilla 3 large eggs, room temperature 2 large egg yolks, room temperature 1/2 cup milk (1 % or above), room temperature 1/2 cup sour cream (light or regular), room temperature

1 package (3 ounces) cream cheese, softened 1/2 cup sour cream 1/4 cup butter, softened 6 cups warm mashed potatoes (prepared without milk or butter)

Then, to make the sweetened cream cheese biscuits, I start with self - rising flour and then add a little salt, a little sugar, softened cream cheese and butter and combine it all with a pastry blender.

Filling: 2 cups Pumpkin Puree 5 Tablespoons Coconut Butter, softened or Vegan Cream Cheese, softened 3/4 cup Maple Syrup or Honey 1/2 teaspoon Sea Salt 2 Tablespoons Cornstarch 2 teaspoons Pure Vanilla Extract 1 teaspoon Cinnamon 1/2 teaspoon Pumpkin Pie Spice Mix

For the Vanilla Frosting: (Makes 4 1/2 cups — enough for one layer cake) 1 cup (2 sticks) unsalted butter, softened 3 - 4 cups powdered sugar, sifted 2 teaspoons vanilla extract 2 - 3 tablespoons milk, heavy cream, or half - and - half

1 1/2 cups all - purpose flour 1 teaspoon cornstarch 1/2 teaspoon cream of tartar * 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup granulated sugar 1/4 cup light brown sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 1 cup M&M s milk chocolate candies

2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)

Frosting: 1 cup (2 sticks) unsalted butter, softened to room temperature 2 cups confectioner's sugar 3/4 cup natural unsweetened cocoa powder 1 cup malted milk powder (I use Carnation) pinch of Kosher or sea salt 1 teaspoon pure vanilla extract 3 - 4 tablespoons heavy cream

In a medium sized bowl using an electric mixer on medium speed, beat together the butter and cream cheese until softened and evenly mixed together (about 2 - 3 minutes).

Gingerbread caramels adapted from Pure Dessert, flavor idea from here 3/4 cup corn syrup 1/4 cup molasses 2 cups (400g) caster (superfine) sugar 1/4 teaspoon salt 2 cups (480 ml) heavy cream 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon freshly ground nutmeg 1/8 teaspoon ground cloves 3 tablespoons (42g) unsalted butter, cut into chunks, softened Line the bottom and sides of a 22 cm (9in) square pan with aluminum foil and grease the foil.

Filling 1/2 cup (4 ounces or 115 grams) cream cheese, softened 2 tablespoons (1 ounce or 30 grams) unsalted butter, softened 1/3 cup (40 grams) powdered or confectioners» sugar 1/2 cup (130 grams) creamy peanut butter (I use Skippy but think a more natural one would work just fine here) 1/4 teaspoon coarse or kosher salt 1/2 teaspoon vanilla extract

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

Peanut butter cream: in a mixer bowl with a whipping attachment place mascarpone, powdered sugar and peanut butter, and whip at medium speed until the mascarpone softens slightly.

-- you can add 2 teaspoons softened unsalted butter instead and it will help the cream set and thicken as it sits.

Let's start baking... Ooey - Gooey Chocolate Peanut Butter Cookie Dumplings Ingredients: 1 cup (8oz) cream cheese, softened 1 1/2 cups Oreo crumbs 1 cup Nutter Butter cookie crumbs 1 tsp pure vanilla extract 3/4 cup powdered sugar 32 wonton wrappers (found in produce section of grocer) water for sealing wonton edges Vegetable oil for frying Garnishes: Powdered sugar and chocolate ganache Directions: 1.

To avoid over mixing it's really important to have your butter softened and your eggs, buttermilk & sour cream at room temperature before getting started.

Drunken Peaches N Cream Cake Yields: 4 - 4 ″ circular cakes Ingredients: For the cake: 1/2 cup unsalted butter, softened 1 cup granulated sugar 1/4 cup instant vanilla pudding...

For the cranberry cream cheese filling Ingredients: 1 cup (8 ounces) cream cheese, softened 1/4 cup unsalted butter, softened 2 cups powdered sugar 1 tbsp.

Ingredients: 2 1/2 cups all - purpose flour 2 tsp cornstarch 1 1/2 tsp baking powder 3/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 tsp salt 3/4 cup butter, softened 3/4 cup granulated sugar 3/4 cup light - brown sugar 1 large egg 1 large egg yolk 3 Tbsp sour cream 1 tsp vanilla extract 1/4 - 1/2 tsp almond extract (use a 1/2 if you want a slightly more noticeable almond flavor) 1/4 cup granulated sugar 1 1/4 tsp cinnamon

For the final layer, soften the remaining peanut butter ice cream at room temperature.