In the bowl of a stand mixer (or a large bowl, using a hand mixer) set on a medium speed, beat together butter, sugar and
grapefruit zest until light and fluffy, 4 to 5 minutes.
Not exact matches
In a medium bowl, whisk together powdered sugar,
grapefruit juice and
zest, and salt
until combined.
In a large bowl beat the eggs with an electric mixer; next add the honey, vanilla, yogurt, and
grapefruit juice and
zest, mix
until combined.
Combine
grapefruit zest with olive oil, vinegar, tahini, salt, pepper and chives
until smooth and creamy.
Pulse
grapefruit zest, vanilla extract, 1/2 cup butter, and 1/3 cup powdered sugar in a food processor
until smooth and homogenous.
Toast tea, cinnamon, bay leaves, cloves, caraway seeds, cumin seeds, pink peppercorns, Sichuan peppercorns, black peppercorns, fennel seeds, fenugreek seeds,
grapefruit zest, and licorice root in a large skillet over medium - low, tossing constantly,
until spices are fragrant and skillet just begins to smoke, about 3 minutes.
Add powdered sugar, vanilla,
grapefruit zest, and
grapefruit juice; beat
until smooth.