Beat constantly with a
handheld electric mixer on high speed for 4 minutes; remove from the heat and beat a further 3 minutes, until the mixture has formed a thick and pale pudding - like consistency.
Using a stand mixer fitted with a paddle attachment beat the butter and the remaining 1/2 cup of sugar together with
an electric mixer on high speed until light and creamy, about 8 minutes.
Combine frosting ingredients by hand and then use
an electric mixer on high speed to make the frosting fluffy.
In a large mixing bowl, using
an electric mixer on high speed, beat egg whites until foamy.
Mix with
an electric mixer on high speed with a wire whisk attachment for 3 - 7 minutes or until whipped into a light, airy consistency.
In another small bowl, beat whipping cream with
electric mixer on high speed until stiff peaks form.
After heating up these vinaigrette ingredients for a couple minutes, let the mixture cool, and then drizzle a thin stream of olive oil into the dressing as you blend it with
an electric mixer on high speed.
Make filling: Beat all ingredients except cream with
an electric mixer on high speed until smooth, 2 minutes.
In a bowl, beat egg whites using
an electric mixer on high speed until soft peaks form.
Using
an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla in a large bowl until pale and thick, about 4 minutes.
Beat eggs in large bowl with
electric mixer on high speed 1 minute.
In small bowl, beat cream cheese with
electric mixer on high speed until smooth and fluffy.
In a large bowl, beat butter and cream cheese with
an electric mixer on high speed until soft and creamy, about 1 minute.
Using
an electric mixer on high speed, beat cream cheese in a large bowl until creamy, about 3 minutes.
Beat the mixture with
an electric mixer on high speed for two minutes, scraping the sides of the bowl with a rubber scraper.
In medium mixing bowl, beat together tofu, sugar and vanill using
an electric mixer on high speed.
Using
an electric mixer on high speed (use whisk attachment if working with a stand mixer), beat eggs, lemon zest, and 1 cup plus 2 Tbsp.
Beat the wet mixture into the dry with
an electric mixer on high speed, just until fully blended, about 1 minute.
Beat with
an electric mixer on high speed, scraping down sides of bowl as needed, for 2 minutes.
Using
an electric mixer on high speed, beat until mixture is light and fluffy, about 4 minutes.
With
an electric mixer on high speed, beat the meringue powder with 6 tablespoons water in a medium bowl until glossy peaks form, 2 to 3 minutes.
Using
an electric mixer on high speed, whip cream in a large bowl until soft peaks form.
Add eggs, oil, and vanilla and beat with
an electric mixer on high speed until light and thick, about 4 minutes.
Using
an electric mixer on high speed, beat brown sugar, fresh ginger, and remaining 1/2 cup butter in a large bowl until light and fluffy, about 4 minutes.
Using
an electric mixer on high speed, beat egg yolks, granulated sugar, and vanilla in a large bowl until pale and doubled in size, about 3 minutes.
Using
an electric mixer on high speed, beat eggs in a large bowl until doubled in size, about 5 minutes.
Using
an electric mixer on high speed, beat egg whites and cream of tartar until frothy.
Using
an electric mixer on high speed, beat eggs and sugar in a large bowl until pale and thick, about 2 minutes; beat in vanilla.
Using
an electric mixer on high speed, beat butter and 3/4 cup sugar until well combined (butter does not need to be fluffy), about 3 minutes.
Using
an electric mixer on high speed, beat 4 Tbsp.
Using
an electric mixer on high speed, beat egg, egg yolk, granulated sugar, brown sugar, and 1/4 cup water in a large bowl until mixture is light and falls back on itself in a slowly dissolving ribbon, about 2 minutes.
Using
an electric mixer on high speed, beat cream in a large bowl to stiff peaks, about 3 minutes; set aside.
Using
an electric mixer on high speed, beat sugar and 1/2 cup butter until light and fluffy, about 4 minutes.
Using
an electric mixer on high speed, beat egg whites until frothy, about 1 minute.
Remove bowl from heat and, using
an electric mixer on high speed, beat until mixture is tripled in volume, glossy, and cool, 10 — 12 minutes (this will take only about 6 minutes if using a stand mixer fitted with whisk attachment).
Using
an electric mixer on high speed, beat butter, powdered sugar, and vanilla in a medium bowl until light and fluffy, about 4 minutes.
Using
an electric mixer on high speed, beat egg whites and cream of tartar until frothy, about 1 minute.
Using
an electric mixer on high speed, beat butter and honey until light and fluffy, about 4 minutes.
Using
an electric mixer on high speed, beat until stiff, glossy peaks form and the sides of bowl are cool to the touch, 5 — 7 minutes.
Using
an electric mixer on high speed, beat until light and fluffy, about 4 minutes.