Beat in the rest of the powdered sugar about 1/2
cup at a time alternating with 1 tablespoon whipped cream until the desired consistency and sweetness is reach.
Then beat in the rest of the powdered sugar about 1/2
cup at a time alternating with 1 tablespoon of the heavy cream.
Not exact matches
Pour batter into muffin
cups, one color
at a
time,
alternating with all colors into one, filling 3/4 full.
Then beat in the rest of the powdered sugar about 1/2
cup at a
time,
alternating with 1 - 2 tablespoons of whipping cream until the desired consistency and sweetness is reached.
Add a
cup of confectioners» sugar
at a
time and beat 1 minute after each addition
alternating with a small splash of the heavy cream until you get a thick spreading consistency.
Pour in the passata and vegetable stock, 1/2
cup at a
time,
alternating between the two.
Using a 3 inch circle cutter (or a 3 inch pumpkin cookie cutter) cut the dough into rounds and press each round into mini muffin tin, using
alternate cups so you bake only 12
at a
time.
Carefully add in the icing sugar about 1/2
cup at a
time,
alternating with adding 1 tablespoon of milk / cream after each 1/2
cup of icing sugar until the desired consistency is reached.