Not exact matches
In a large bowl, cream butter, brown sugar, and white sugar
with an
electric hand
mixer or
stand mixer with fitted
paddle attachment.
While waiting for the sugar cookie to cool, prepare the cream cheese frosting by whipping together cream cheese and butter until pale and fluffy using an
electric stand mixer fitted
with the
paddle attachment.
In either a
stand mixer fixed
with a
paddle attachment or using a hand held
electric mixer, cream the cream cheese until light and fluffy, about 3 to 5 minutes.
In a large
mixing bowl
with electric beaters (or In the bowl of a
stand mixer with the
paddle attachment), cream the vegan butter and both sugars until fluffy, about two minutes.
Add the yeast packet and continue to beat for several minutes (may stir by hand or use a
stand mixer with a flat
paddle attachment — this dough is too thick to use an
electric hand
mixer).
In the bowl of a
stand mixer using the
paddle attachment or a large
mixing bowl
with an
electric hand
mixer, cream butter and sugar on medium speed until light and fluffy.
Using a
stand mixer fitted
with paddle attachment (or use
electric beaters), combine almond butter and brown sugar at medium - high speed for 2 - 3 minutes until lighter and fluffy.
Beat the butter, powdered sugar and salt in a large bowl
with electric beaters (or
paddle attachment for
stand mixer) until fluffy.
To the bowl of a
stand mixer fitted
with the
paddle attachment (or large bowl and
electric mixer), add the butter, sugars, and beat on medium - high speed until creamed and well combined, about 3 to 4 minutes.
Using a hand - held
electric mixer or
stand mixer fitted
with the
paddle attachment, beat butter in large bowl until creamy, about 2 minutes.
In the bowl of a
stand mixer fitted
with the
paddle attachment (if you have the
attachment with the blade it is great for this) or using an
electric hand
mixer, beat the butter and sugar on high for 5 minutes until pale, light and fluffy.
In the bowl of a
stand mixer fitted
with the
paddle attachment (or using a bowl and handheld
electric mixer), cream together the butter, brown sugar, and granulated sugar until light, wiping down the bowl and beater as needed.
In the bowl of a
electric stand mixer fitted
with a
paddle attachment, cream the butter, sugar, and coconut milk cream together on high until pale and fluffy.
In the bowl of an
electric stand mixer fitted
with the
paddle attachment, combine the flour, sugar, baking powder, and salt.
In the bowl of an
electric stand mixer fitted
with a
paddle attachment beat the oil
with the sugar and brown sugar until combined.
In the bowl of an
electric stand mixer fitted
with the
paddle attachment beat the margarine
with the brown sugar and sugar until light and fluffy.
Pour the cooled mixture into the bowl of an
electric stand mixer fitted
with the
paddle attachment.
In the bowl of an
electric stand mixer fitted
with the
paddle attachment,
mix the shortening and powdered sugar.
In a large bowl of an
electric stand mixer,
with the
paddle attachment,
mix the butter and sugar until light and fluffy, about 2 - 3 minutes.
In the bowl of an
electric stand mixer fitted
with the
paddle attachment combine the oil and sugars.
In the bowl of a
stand mixer fitted
with the
paddle attachment, or using a bowl and a handheld
electric mixer, beat together the vanilla sugar, coconut oil, and both types of vanilla bean until creamy.
In the bowl of a
stand mixer fitted
with the
paddle attachment (or using a bowl and handheld
electric mixer), cream together the butter, cream cheese, brown sugar, and granulated sugar until light and fluffy.
Custard: In your
electric stand mixer, fitted
with the
paddle attachment (or
with a hand
mixer), beat the eggs and sugar until slightly thick (about one minute).
Brioche: Place the flour, yeast, and salt in the bowl of your
electric stand mixer, fitted
with the
paddle attachment.
Mint Buttercream: In your
electric stand mixer, fitted
with the
paddle attachment (or
with a hand
mixer), beat the butter until smooth.
Place the butter in the bowl on an
electric stand mixer fitted
with paddle attachment and beat until smooth, about 1 minute.
Transfer to a
stand mixer fitted
with the
paddle attachment (or use an
electric mixer or wooden spoon) and beat on medium speed until fudge is stiff and opaque, about 12 minutes.
In the bowl of your
electric stand mixer, fitted
with the
paddle attachment (or
with a hand
mixer), combine the finely ground oats, the remaining 1/2 cup (45 grams) of rolled oats, flour, sugar, salt, baking powder, baking soda, and spices.
Using an
electric stand mixer fitted
with the
paddle attachment, cream the butter and sugars together until light and fluffy, about 5 minutes.
In the bowl of a
stand mixer fitted
with the
paddle attachment [or
with an
electric hand
mixer], beat the pumpkin puree, peanut butter, and eggs on medium - high speed, until well combined (about 1 - 2 minutes).
In the bowl of an
electric stand mixer fitted
with the
paddle attachment, beat the margarine and brown sugar until combined.
In the bowl of an
electric stand mixer fitted
with the
paddle attachment,
mix the oil, brown sugar and sugar until combined.
In the bowl of an
electric stand mixer fitted
with the
paddle attachment, beat the cream cheese
with sugar until smooth.
In the bowl of an
electric stand mixer fitted
with a
paddle attachment,
mix the eggs, vanilla, baking soda, salt, cinnamon, and nutmeg.
In the bowl of an
electric stand mixer fitted
with the
paddle attachment,
mix the oil, apple sauce, and sugar until blended.
In the bowl of an
electric stand mixer fitted
with a
paddle attachment, beat the margarine
with the sugars until combined.
In the bowl of an
electric stand mixer fitted
with the
paddle attachment, cream the margarine, brown sugar and sugar.
In the bowl of an
electric stand mixer fitted
with the
paddle attachment, beat the brown sugar
with the margarine and shortening until light and fluffy.
In the bowl of an
electric stand mixer fitted
with the
paddle attachment,
mix the sugar, cocoa powder and salt.
In the bowl of an
electric stand mixer fitted
with the
paddle attachment, beat the shortening and sugar until smooth.
In a
standing mixer fitted
with the
paddle attachment or
with an
electric hand - held
mixer, cream the butter and sugar until light and fluffy.
To make the frosting, in a large bowl using an
electric mixer, or in the bowl of a
stand mixer fitted
with the
paddle attachment, whip the cream cheese until smooth, and then blend in the maple syrup and vanilla.
In the bowl of a
stand mixer fitted
with the
paddle attachment or using
electric mixer, beat butter in until light and creamy.
FOR THE FROSTING In the bowl of a
stand mixer fitted
with paddle attachment or using
electric mixer, beat cream cheese and butter until light and fluffy.
In a large bowl, cream butter, brown sugar, and white sugar
with an
electric hand
mixer or
stand mixer with fitted
paddle attachment.
Using an
electric hand
mixer or
stand mixer with fitted
paddle attachment, cream until fluffy.
Once the potatoes are done cooking, drain the pot well and add the potatoes to the bowl of a
stand mixer with the
paddle attachment (or transfer them to a large bowl if using an
electric mixer).
With an electric or stand mixer with the paddle attachment, combine the almond butter and honey for a min
With an
electric or
stand mixer with the paddle attachment, combine the almond butter and honey for a min
with the
paddle attachment, combine the almond butter and honey for a minute.
In the bowl of a
stand mixer fitted
with the
paddle attachment, or in a large bowl
with an
electric mixer, beat the butter on medium high speed until smooth, then,
with the
mixer still running, slowly stream in the sugar.
Using an
electric stand mixer fitted
with the
paddle attachment, beat together the butter and sugars until light and fluffy, about 3 minutes.