Sentences with phrase «cups of powdered»

Use a wooden spoon to stir in 4 1/2 cups of powdered sugar.

Add 2 cups of the powdered sugar and beat until smooth.

Ingredients 1 can of refrigerated canned biscuits 2 cups of powdered sugar 4 tbsp of milk 1 tsp of vanilla 3 cups of sweetened coconut flakes 1 cup of vegetable oil for frying Directions 1.

Add 2 cups of the powdered sugar and beat well.

Gradually beat in 3 cups of the powdered sugar.

Turn the mixer on low beat in 2 cups of the powdered sugar.

Gradually beat in powdered sugar (tasting as you go — you might not want all four cups of powdered sugar due to sweetness).

Most that I've seen call for 3 - 4 cups of powdered sugar.

Add 3 cups of powdered sugar and beat until well combined.

One cup of most granulated sugars makes 1.5 cups of powdered sugar.

Some fillings use cream cheese while others fillings use cups and cups of powdered sugar.

The nutritional info also includes the frosting, which has 8 cups of powdered sugar as well.

Add 3 cups of powdered sugar, followed by the champagne, followed by the remaining powdered sugar, mixing well after each addition.

Add 2 cups of powdered sugar and then, whisk in the evaporated milk.

Repeat until all 4 cups of powdered sugar have been added.

1 1/2 packages of 1/3 less fat cream cheese at room temperature 2 1/3 cups of powdered sugar, I use 1 3/4 cups 1 tablespoon coconut extract 1 cup coconut chips to decorate cake, you can also use chopped nuts instead to decorate

Slowly add in your last 4 cups of powdered sugar and mix until combined.

Slowly add in 2 cups of powdered sugar.

On low speed, carefully add spoonfuls of the 3 cups of powdered sugar until all is combined.

Scrape the sides of the bowl and add in 4 cups of the powdered sugar 1/2 cup at a time, beating on high speed after each addition.

Turn the mixer down to low speed and carefully beat in 2 cups of powdered sugar and the vanilla.

Heat milk to boiling, remove from heat, add 3 cups of powdered sugar all at once, and beat until smooth.

Cream together the butter and 3 cups of powdered sugar until fluffy.

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

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

And instead of cups and cups of powdered sugar in a standard cream cheese frosting recipe, we're going to stir in melted caramel sauce.

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.

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

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.

for the frosting I only used 2 cups of powdered sugar and just omitted the milk.

Turn the mixture to low speed and beat in 3 cups of powdered sugar.

It seemed like 2 cups of powdered sugar was too much.

- With the remaining orange icing add 1 - 3 TBSP of water (start with 1 TBSP first as you want it to be thick and runny, not like soup) If the icing does appear to be «soup» like then add 1/4 cup of powder sugar to thicken it.

- If the icing has a yellow color or resembles soup gradually add in about one more cup of powder sugar.

For the icing though I used my favorite: 1 cup of powdered sugar, 2 - 3 tablespoons heavy cream, 1/4 teaspoon vanilla, and a pinch of salt.

Beat on low and add in 1 cup of powdered sugar at a time and beat on low.

Step 7: To make the glaze: in a small bowl put 1/2 to 3/4 cup of powdered sugar, 2 tablespoon of blackberry puree or lemon juice.

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

Whisk 1 cup of the powdered sugar into the cherry juice.

Beat in peanut butter, 1/2 cup of the powdered sugar, the milk and vanilla.

I used way less than the 1/4 cup of powder in the recipe — just a spoonful since the flavor is so much more powerful, and since it's a liquid ingredient instead of a dry.

For the topping, I whipped up 2 pints of heavy cream with a 1/4 cup of powdered sugar and 1/4 cup of a Japanese peach yogurt drink.

This cake is delicious as is, but you can prepare a simple drizzle by combining 1 cup of powdered sugar and 1 - 2 tablespoons soy milk.

Instead I opted to dunk my bites of waffle in a cup of powdered sugar, which I would always inevitably inhale.

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.

If the icing is not thick enough after adding 1 cup of powdered sugar, you can add another 1/2 cup to thicken it more.

I prefer mine unsweetened, but if you would like to add some sweetener 1/4 cup of powdered sugar will work.

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

Gradually add one cup of powdered sugar at a time, stopping to scrape down sides of the bowl.

Turn the mixer up to medium speed and beat in the whipping cream 1 tablespoon at a time, adding an additional 1/2 cup of powdered sugar as necessary to get the desired sweetness level and consistency.