Sentences with phrase «cup confectioners»

Filling: 1/2 cup shortening (or room temperature unsalted butter) 2 1/2 -3 cups confectioner's sugar pinch of Kosher or sea salt 2 teaspoons pure vanilla extract 1 - 2 tablespoons heavy cream

flour, plus more for pans 1/2 vanilla bean, seeds scraped and reserved1 1/4 cups blanched almonds, toasted4 cups confectioners» sugar, sifted1 1/4 tsp.

1 cups all - purpose flour 2 SkinnyFit ZzzTox tea bags (take tea out of bags) 1/4 teaspoon salt 6 Tbs cup confectioners» sugar 1/2 teaspoon pure vanilla extract 1/2 cup (1 stick) butter, room temperature

Sift 1/4 cup confectioners sugar evenly over top.

1/2 cup natural peanut butter 1/4 cup butter or coconut oil 1/4 cup erythritol (or Swerve) 1/2 tsp stevia glycerite (omit if using Swerve) 1/4 cup unsweetened almond milk CHOCOLATE SWIRL: 2 TBS butter or coconut oil 1 oz unsweetened baking chocolate 10 TBS heavy cream or coconut milk 1/4 cup Confectioners Swerve (or erythritol ground in a coffee grinder) 1 tsp stevia glycerite (omit if using Swerve)

4 large California oranges 3 cups brown sugar 1 cup water 2 cups granulated sugar 4 egg whites 1 teaspoon cream of tartar 1/2 cup confectioner's sugar Chocolate ice cream 8» x 12» wooden board, 1/2» thick Heavy duty aluminum foil

4 large California oranges3 cups brown sugar 1 cup water 2 cups granulated sugar 4 egg whites 1 teaspoon cream of tartar 1/2 cup confectioner's sugar Chocolate ice cream 8» x 12» wooden board, 1/2» thick Heavy duty aluminum foil Cocoa powder (optional garnish)

Cream Cheese Frosting: 4 ounces full - fat brick - style cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or sea salt

In a small bowl, combine 1 cup confectioners» sugar with 1 tablespoon milk to make an icing of piping consistency.

Square Ingredients 1 1/2 cups all - purpose flour 1/2 cup confectioners» sugar 3/4 cup cold butter or margarine 4 eggs 1 1/2 cups sugar 1/2 cup lemon juice -LSB-...]

CREAM CHEESE FROSTING4 ounces cream cheese2 tablespoon butter, at room temperature1 and 1/2 cups confectioners» sugar1 / 4 cup whole milk or heavy cream1 teaspoon vanilla extractCombine cream cheese and butter.

For the Green Tea Glaze: 2 tablespoons margarine 1 cup confectioners» sugar 1/8 to 1/4 teaspoon matcha tea powder 1 to 2 tablespoons rice milk 1/4 teaspoon almond extract Drop of vanilla extract

for the icing: 1 cup confectioners» sugar, sifted 4 tablespoons butter, at room temperature 1/4 cup strawberry jam (I used reduced sugar) pinch of salt sprinkles, for topping

Cheesecake Filling: 8 - ounces full - fat brick - style cream cheese 1 large egg yolk, room temperature 1/4 cup confectioner's sugar 2 teaspoons pure vanilla extract

Add in remaining 1/4 cup confectioners» sugar, corn syrup, vanilla extract, butter and cocoa power and mix until combined.

unsalted butter, room temperature 1/2 cup confectioner's sugar zest from 2 oranges 1 Tbsp.

For the filling: In a bowl with a hand mixer, beat together almond meal, 1/4 cup confectioners» sugar, egg white, and almond extract until it has formed a paste.

1 stick of butter, softened 4 tablespoons half «n» half 1 teaspoon vanilla 3 cups confectioner's sugar 4 tablespoons unsweetened cocoa powder

Candy Corn Chex Mix 6 cups Rice Chex 1 cup canned vanilla frosting 1/2 cup white baking chips 1 tsp vanilla extract 1/2 tsp salt 1 cup candy corn 1 1/2 cups confectioners» sugar 1/4 cup mini chocolate chips 3 tbsp cacao nibs (optional) 4 cups salted popcorn (popped)

Wait 2 minutes, sprinkle with 1/4 cup confectioners» sugar and then gently press a cherry kiss into the center of each cookie.

Frosting 1 cup butter, softened 2 cups confectioners» sugar 6 ounces white chocolate or 6 ounces white baking bar, melted and cooled 3 - 5 tablespoons whipping cream or 3 - 5 tablespoons half - and - half

Wipe out (do not wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners» sugar on medium speed until the cream cheese is satiny smooth.

Mom's original recipe calls for 1 cup peanut butter, 1/4 cup butter, 1 1/2 cups confectioners» sugar, and 1 teaspoon vanilla.

1/2 cup butter 1/2 cup shortening 1/8 teaspoon salt 1/2 teaspoon vanilla extract 5 cups confectioners sugar 1/3 cup plus 1 tablespoon RumChata

Cupcake 1 (8 ounce) package cream cheese, softened 1/2 cup unsalted butter, softened 4 cups confectioners» sugar 2 tablespoons heavy cream 1/2 teaspoon salt 1/2 teaspoon coconut extract 1 teaspoon vanilla extract 1/2 cup sweetened shredded coconut

vanilla extract 1 1/2 — 2 cups confectioners» sugar

Filling: 1/2 cup shortening * 2 1/4 -2 1/2 cups confectioner's sugar pinch of Kosher or sea salt 3 tablespoons heavy cream 2 teaspoons pure vanilla extract

Filling: 4 oz marshmallow fluff (about 1 cup) 1/4 cup shortening, * room temperature 1/2 cup confectioner's sugar 1/4 teaspoon Kosher or sea salt 1/2 teaspoon real vanilla extract 1 teaspoon hot water (from the tap is fine)

Glaze: 1 1/2 cups confectioner's sugar pinch of Kosher or sea salt 1/2 scraped vanilla bean 1 teaspoon pure vanilla extract 5 - 6 tablespoons heavy cream

Beat in 2 1/2 cups confectioner's sugar and salt.

For the Nutella Buttercream Filling (from Tracey's Culinary Adventures): 6 tablespoons Unsalted Butter, softened 1/4 cup Nutella 1/2 teaspoon Vanilla Extract 1/2 tablespoon Milk 1/2 cup Confectioners» Sugar, sifted

Once it's smooth, add in 2 1/4 cups confectioner's sugar and salt in two installments, until smooth.

For the Macarons: 1 cup Confectioners» Sugar 3/4 cup Almond Flour 2 large Egg Whites, at room temperature Pinch of Cream of Tartar 1/4 cup Superfine Sugar (I made my own by buzzing regular sugar around in a food processor)

Glaze: 1/2 cup confectioner's sugar pinch of Kosher or sea salt 2 tablespoons half - and - half 1/2 teaspoon pure vanilla extract

Add 1/4 cup confectioners» sugar; beat until stiff peaks form.

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

Homemade Marshmallows Ingredients: 3 packages unflavored gelatin 1 cup ice cold water, divided 1 1/2 cups granulated sugar 1 cup light corn syrup 1/4 teaspoon kosher salt 1 teaspoon vanilla extract 1/4 cup confectioners» sugar 1/4 cup cornstarch Nonstick spray Food coloring or flavoring oil (optional) Directions: Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water.

1/2 cup (1 stick) unsalted butter, softened to room temperature 1 1/4 cup confectioners sugar 6 tablespoons natural unsweetened cocoa powder pinch of Kosher or sea salt 1 teaspoon pure vanilla extract 3 tablespoons heavy cream

Coconut Filling: 1/2 cup whole raw almonds 5 fluid ounces (10 tablespoons) sweetened condensed milk 1 cup confectioners sugar 1/4 teaspoon Kosher or sea salt 1 tablespoon pure vanilla extract 3 cups sweetened flaked coconut

FROSTING: 1 1/2 cups confectioners» sugar 1 tablespoon butter, melted 1 teaspoon vanilla extract 1 tablespoon milk

light rum For Dusting: 1 1/2 cups confectioners» sugar for dusting For Chocolate Dipping: 1 bag of dark chocolate morsels, tempered

For crust 1 stick (1/2 cup) unsalted butter, softened 1-1/4 cups coarsely crushed thin pretzels (about 3-1/2 ounces) 3/4 cup confectioners» sugar 1/2 cup all - purpose flour 1 large egg 2 ounces bittersweet chocolate, melted

In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, beat together butter, remaining 2/3 cup confectioners sugar and vanilla on high speed until fluffy and lightened in color.