For the fluffiest, best results, I use
a handheld electric whisk.
Mix in the remaining ingredients (apart from the sea salt to serve) using a wooden spoon or
a handheld electric whisk, until smooth.
Whisk for a few minutes with
a handheld electric whisk.
Custard: Using a stand mixer or
handheld electric whisk, cream together the cream cheese and sugar.
Crust: Using a stand mixer or
handheld electric whisk, cream the butter, sugar and vanilla together until lightened.
Not exact matches
Using a
handheld beater or the
whisk attachment of an
electric stand mixer, gradually add the browned butter, mixing after each addition on medium speed until the butter is completely incorporated and the batter emulsified.
If mixture is lumpy,
whisk it with an
electric handheld beater in the pot, giving you a smooth texture.
You can mix the ingredients together with a wire
whisk or you can use a
handheld electric mixer.
Using an
electric or
handheld whisk, whip the sweet potatoes until light and fluffy.
In the bowl of a stand mixer fitted with the
whisk attachment (or using a bowl with a
handheld electric mixer), cream together the butter and cooled strawberry purée until completely smooth, wiping down the bowl and beater as need.
Beat egg yolks, Marsala, and remaining 1/2 cup sugar in a metal bowl set over a saucepan of barely simmering water using a
whisk or
handheld electric mixer until tripled in volume, 5 to 8 minutes.
In a stand mixer fitted with the
whisk attachment, or using an
electric handheld mixer, beat the cream until it holds soft peaks when the beaters are lifted out.