Sentences with phrase «cup of sugar until»

Whisk cream with 1/4 cup of the sugar until thick and fairly stiff.

Use a hand mixer to beat the nondairy butter and 3/4 cup of the sugar until smooth in a separate bowl.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1/2 cup of sugar until they are just combined.

With an electric mixer, beat the butter and 1 cup of the sugar until fluffy.

In a small bowl, beat the egg with the 1/4 cup of sugar until thick and pale.

In a medium saucepan over medium heat, heat the milk and 1/4 cup of the sugar until the sugar is melted and the milk is just starting to bubble.

In the bowl of a standmixer, cream the butter with the remaining cup of sugar until light in color and fluffy (1 - 2 minutes).

Continue beating, gradually adding the remaining 1/4 cup of the sugar until soft peaks form.

Not exact matches

In a high speed blender, combine 2 peeled clementines, 1/3 cup of sugar, chia seeds and vanilla extract, blending until smooth.

If the batter appears too thick, add another tablespoon of milk, and if it's not thick enough, add powdered sugar in 1/4 cup increments until you get your desired consistency.

Place 1-1/3 cups of the Scottish oatmeal in a bowl with flour, sugar, salt and baking powder; stir until combined.

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 a stand mixer fitted with the paddle attachment, beat eggs, oil, and remaining 1⁄2 cup (100 grams) granulated sugar at medium - high speed until thick and pale yellow, 5 to 6 minutes.

Beat the cream cheese and remaining 300g cups sugar until creamy in the bowl of a standing mixer or using a hand mixer.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

Slowly add the 1/4 cup of sugar and beat until they form stiff, glossy peaks.

Make 2 cups of rhubarb sauce: 3 — 4 cups of coarsely chopped rhubarb cooked with 2/3 — 1 cup of sugar and a pinch of salt for eight or ten minutes until just tender.

3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet

In the bowl of an electric mixer fitted with the whisk attachment whisk the egg whites until just foamy, them sprinkle the remaining 1/4 cup of sugar into the whites, whisk to stiff peaks.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

In a medium saucepan, add sugar, remaining 1/2 cup of water and honey, cook and stir over medium heat until sugar dissolves.

Go slowly with adding in the whipping cream and last cup of powdered sugar until the desired consistency is reached.

In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), place the egg yolks and 1/2 cup (100 g) sugar, and beat on medium - high speed until pale yellow.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

Place one cup of the sugar in a small bowl and add 1 cup of the hot water, whisking until the sugar has completely dissolved.

Beat in 1/4 cup of the confectioners» sugar and whip until the cream holds medium - firm peaks.

Add pinch of salt and vanilla extract, then gradually add powdered sugar (about a cup at a time), mixing on low speed until completely incorporated.

In the bowl of a stand mixer or in a large bowl with a hand held mixer, cream together butter and remaining 1 1/3 cup sugar for about 3 minutes on high speed until light and fluffy.

Gradually add 1/4 cup of the sugar, and continue beating until stiff peaks form.

Omit to make nut - free) a pinch of salt Sugar Syrup: 1/2 cup ground raw sugar 3 Tablespoons water ⅛ -1 / 4 teaspoon cardamom powder Instructions In a large pan, dry roast the semolina on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.

Place cranberries and 1/2 cup of sugar in food processor and pulse until cranberries are finely chopped and sugar is incorporated, careful not to puree.

Add powdered sugar and soy milk with mixer turned off and then slowly bring the speed up to high to completely incorporate it, adding approximately 1 cup of powdered sugar and 1 - 2 tablespoons of milk at a time until desired consistency is reached.

Meanwhile, in a mixing bowl, whisk the remaining 1/2 cup of granulates sugar, the lightly beaten egg yolks, and the cornstarch together until smooth.

In a large bowl, mix together the shortening and 1 1/2 cups of white sugar until smooth.

Boil the sugar, 2 cups water, and the salt until the sugar dissolves and you have two cups of syrup.

I based it loosely off of one I can't even remember — a 1:1 ratio of room - temperature cream cheese and butter (around 6 tablespoons), and then as much caramel as I thought tasted good (maybe 1/2 cup), a sprinkle of salt, and around 3 cups of powdered sugar until I realized adding more sugar was not going to help the runniness.

Combine the egg yolks and the remaining 1/2 cup of sugar in a medium mixing bowl and whisk until smooth.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and remaining 1/2 cup (100 grams) sugar until light and fluffy (about 2 - 3 minutes).

In your stand mixer or a large bowl, whip 1 pint of heavy cream with half cup powdered sugar until stiff peaks form

Mix 2 cups of powdered sugar and 2 tablespoons coconut milk, stir until smooth.

As soon as the whites begin to stiffen, gradually add the 1/2 cup of sugar and beat until they are very stiff.

In a medium bowl, using electric mixer, beat 4 tablespoons of butter and 1 cup of white sugar on high speed for 1 minute until well - combined.

Gradually add 3 1/2 cups of the powdered sugar and beat until thick and fluffy, adding additional powdered sugar if needed to achieve the desired consistency.

- While the cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.

In a bowl, beat together the peanut butter, cream cheese, and 2/3 cup of the powdered sugar until smooth.

Combine 1 cup of sugar, 1 tbsp of lemon juice, 1 tbsp of orange juice, and 3/4 cup of water in a skillet over medium heat until the sugar dissolves.

;) Orange berry financiers adapted from the always delicious Simply Bill 3/4 cup (105g) icing sugar, sifted finely grated zest of 1 large orange 3/4 cup (75g) almond meal (finely ground almonds) 1/3 cup (46g) all purpose flour pinch of salt 5 egg whites 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract 1/4 cup (35g) blueberries, fresh or frozen (unthawed) 1/4 cup (30g) raspberries, fresh or frozen (unthawed) icing sugar, extra, for dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.

Slowly beat in the 2 1/2 cups of powdered sugar and 2 Tablespoons of milk, until creamy.

Combine the vegan cream cheese and 6 cups of powdered sugar in a mixing bowl and beat on medium speed until well - combined.

Add the remaining powdered sugar a cup at a time with a tablespoon of milk each time, and beat until smooth in between each addition.