Quickly whisk
in the room temperature cream cheese into the gelatin mixture.
Not exact matches
It is important to use mascarpone cheese at
room temperature, but the whipping
cream should be very cold
in order for the mascarpone
cream to set properly.
Cream room temperature butter and sugar together
in a mixer until smooth and fully combined.
All I did was soften the
cream cheese blocks to
room temperature and placed them
in the bowl of my stand mixer.
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir
in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place
in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
Cream cheese should be
in room temperature.
Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground
in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy
cream 1 1/4 cups confectioners» sugar, sifted 12 ounces
cream cheese, at
room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
Beat
in room temperature sour
cream.
Lemon
Cream:
in a small bowl mix gelatin and water and set aside for 15 minutes at
room temperature, until the gelatin absorbs all the liquid.
For the Macarons: 1 cup Confectioners» Sugar 3/4 cup Almond Flour 2 large Egg Whites, at
room temperature Pinch of
Cream of Tartar 1/4 cup Superfine Sugar (I made my own by buzzing regular sugar around
in a food processor)
I wouldn't store it at
room temperature long - term because of the
cream in the sauce (I would eat them within a day).
cake 10 large egg whites, at
room temperature 1 cup cake flour 1 1/4 cups caster sugar (I blend granulated sugar
in my food processor to get this amount) 1/4 teaspoon salt 1 teaspoon
cream of tartar 1 teaspoon vanilla extract 2 cans cold (refrigerated overnight) full - fat coconut milk
for the miso caramel: adapted from food52 ingredients: 25 g sugar 10 g water 20 g heavy
cream,
room temperature or slightly warmer 1 teaspoon shiro miso directions: Put the sugar and water
in a heavy bottomed saucepan and bring to a boil.
Start by
creaming together the
room temperature cream cheese and sour
cream along with the garlic salt, chili powder and hot sauce
in a large mixing bowl.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk,
room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy
cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick)
cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy
cream and vanilla (seeds and bean)
in a saucepan over low heat and cook until just comes to a boil.
*
cream at
room temperature will change to butter
in only about 15 minutes; chilled, it will take closer to 25 minutes
Coconut whipped
cream needs to be stabilized
in order to be kept out at
room temperature.
Once the cake reaches
room temperature, warm heavy
cream in a small saucepan over medium high heat until bubbles start to form at the edges of the pan.
Silver poppy seed cake trifle from Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter,
room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy
cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack
in the oven and preheat to 180 °C / 350 °F.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter,
room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz)
cream cheese,
room temperature 6 tablespoons (84g) unsalted butter,
room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar
in small saucepan over medium heat until sugar dissolves.
In a large mixing bowl, beat
room temperature butter with vanilla and 1 tablespoon of
cream on low speed until incorporated.
For the frosting I mixed melted morsels with
room temperature tofuti sour
cream - rich with a bite and put Michigan cherries (pitted)
in between the layers.
Let the
cream cool to the
room temperature and then place
in the refrigerator.
2 sticks (8 ounces) salted butter, at
room temperature 4 ounces
cream cheese, at
room temperature 1/2 cup sour
cream 5 tablespoon sugar 1 3/4 cups all purpose flour 8 ounces semisweet chocolate, coarsely chopped (I used chocolate chips) 1 cup pecans (about 4 ounces), coarsely chopped 1/3 cup dried currants (soaked
in water or spirits if very dry; drained and dried) 1 1/2 teaspoons cinnamon 1/2 cup plus 2 tablespoons apricot preserves, strained
Cool completely
in the tin and serve at
room temperature with plain yoghurt or vanilla ice
cream.
I also cut my recipe
in half as it makes quite a lot, this is the whole recipe: 3 1/4 - 4 cups plain flour 1 1/2 cups chilled unsalted butter 2 packages active dry yeast (4 1/2 tsp) 1/2 cup warm water 1/2 cup heavy
cream or undiluted evaporated milk 1/2 tsp freshly crushed cardamom seed (optional) 1/2 tsp salt 2 eggs,
room temperature 1/4 cup sugar Directions would be the same as mine but start off with 3 1/2 cups of flour and add the eggs with the
cream.
Crust 14 oreo cookies ground into crumbs 2 tbsp white sugar 1 tsp cocoa powder 1/2 cup melted butter Filling 32oz (4 pkgs Philadelphia)
cream cheese at
room temperature 1/2 cup white sugar 1 tbsp vanilla 2 tsp raspberry extract.5 lb semi-sweet chocolate melted
in a double boiler.5 lb bittersweet chocolate melted
in a double boiler (mixed with the semisweet).5 lb bitersweet chocolate melted
in double boiler but separate from previous 12oz Young's Double Chocolate Stout 4 large eggs at
room temperature Topping 1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 325 °F.
PROTEIN BREAD: 6 eggs, separated 1/4 cup Jay Robb unflavored egg white or whey protein 4 oz
cream cheese,
room temperature (omit if dairy allergy and fold
in reserved yolks instead) 1/2 tsp onion powder (optional)
To serve, let the ice
cream sit at
room temperature for a couple of minutes and use an ice
cream scoop, dipped
in hot water, to create smooth scoops.
3 cups powdered sugar 1/2 cup unsalted butter, at
room temperature 8 ounces
cream cheese, at
room temperature 3 TBSP maple syrup 1 tsp vanilla Ingredients
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth with no visible lumps.
In another bowl,
cream together
room temperature butter and sugar until well combined.
Break up into smaller chunks and store
in an airtight container at
room temperature until ready to serve with the ice
cream.
Frosting: 2 8 - oz packages of
cream cheese,
room temperature 1 c (2 sticks) unsalted butter,
room temperature 4 c powdered sugar 1/2 c seedless strawberry jam 3/4 c chilled heavy whipping
cream Cake: 3 c cake flour 3/4 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 3 c sugar 1 c (2 sticks) unsalted butter,
room temperature 7 large eggs 2 T vanilla extract 1 c sour
cream 6 T plus 1/3 c seedless strawberry jam 2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided For the frosting, beat
cream cheese and butter
in a large bowl until smooth.
(I make creme fraiche at home using a cup of heavy
cream and 2 tablespoons of buttermilk
in a glass jar overnight at
room temperature.)
4 ounces (1 stick, 1/2 cup) unsalted butter, at
room temperature 3/4 cup packed brown sugar (light or dark) 1 egg 3/4 cup mashed, ripe bananas (about 2 medium) 1/4 cup sour
cream 1 teaspoon vanilla extract 1 cup all purpose flour 1/2 cup cocoa powder (I used dutch - processed, but natural should work
in a pinch) 1 1/2 teaspoons baking bowder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup chopped bittersweet chocolate
In a large bowl or stand mixer, beat the
room -
temperature cream cheese until creamy and smooth.
For the pie filling,
in a large bowl or stand mixer, beat the
room -
temperature cream cheese until creamy and smooth.
Mix
room -
temperature cream cheese, paprika and cayenne
in a resealable plastic bag (original recipe uses a bowl, but also suggests a pastry bag).
Chocolate Cheesecake Recipe 12 oz Semi-sweet chocolate; chopped 1 1/2 Sticks (3/4 cup) unsalted butter 1 c Sour
cream at
room temperature 1 ts Vanilla 3 lg Eggs 1 c Sugar 3 8 - oz packages
cream cheese; softened 1 c Chopped pecans Confectioners» sugar and unsweetened cocoa powder for dusting the cake if desired 1 Chocolate graham wafer pie crust
In... Read more»
It's pretty similar to whipped
cream, so if that's the texture you want to use for cake frosting, you could do that — but it will get runny at
room temperature, so you'd need to keep it stored
in the fridge until ready to serve.
OR, freeze the ice
cream bars and then thaw at
room temperature (10 - 30 minutes) or
in the refrigerator (1 - 4 hours) before serving!
Preheat oven to 325 ° F Grease a 8 × 8 baking pan for bars or a 9 × 12 quarter sheet pan for cake and line with parchment paper
In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg
In a separate bowl, mix together eggs, oil and maple syrup Stir carrots, walnuts and raisins into wet ingredients Stir wet ingredients into dry Spread batter into prepared 8 × 8 baking pan or 9 × 12 sheet pan Bake at 325 ° for 22 to 25 minutes For Bars: Cool to
room temperature and then turn cake out onto cutting board Using a sharp knife, cut into 9 bars Top cooled bars with Whipped
Cream Cheese Frosting and sprinkle with 2 Tbsp chopped walnuts
Sweet Cheese with Lavender and Chocolate: Prepare the sweet cheese: Combine 2 ounces of
cream cheese and 4 ounces of mascarpone cheese (both at
room temperature)
in a bowl.
In a saucepan, bring the pineapple juice and coconut
cream to a boil, then let sit to
room temperature.
Step 2:
In small bowl whisk together softened
cream cheese to
room temperature, sugar and sour
cream.
Angel Food Cake 9 egg whites
in room temperature 1 1/2 teaspoons vanilla extract 3/4 teaspoon
cream of tartar 1 cup + 2 tablespoons granulated sugar 3/4 cup cake flour 1 tablespoon powdered sugar
The only thing (s) I do differently is to use
room temperature butter and
cream it together with the sugar before adding
in the egg (s).
Set the eclairs aside to cool completely, then store
in a plastic ziptop bag at
room temperature until ready to fill with pastry
cream.
I refrigerate my
cream cheese frosting when it is
in a piping bag or stored air - tight, but once on the cake, I leave them tightly covered at
room temperature.
Prep time: Cook time: Total time: Cookie Dough
Cream Pie For Pie Crust: 1 1/2 cups chocolate wafer cookie crumbs (about 7 oz of cookies, processed in a food processor) 6 tablespoons butter, melted Cookie Dough: 1 1/4 cups all purpose flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 cup (1 stick) butter, room temperature 3/8 cup granulated sugar 3/8 cup packed brown sugar 1/2 teaspoon vanilla 2 1/2 tablespoons milk or soy milk 1/2 cup mini semi-sweet chocolate chips For Filling: 3/4 cups light brown sugar 1/3 cup all - purpose flour 1/4 teaspoon salt 2 cups whole milk 3 egg yolks 1 tablespoon unsalted butter 1 teaspoon vanilla extract Topping: 1 cup heavy cream 3 tablespoons sugar 1/2 teaspoon vanilla Preheat oven to 350 degre
Cream Pie For Pie Crust: 1 1/2 cups chocolate wafer cookie crumbs (about 7 oz of cookies, processed
in a food processor) 6 tablespoons butter, melted Cookie Dough: 1 1/4 cups all purpose flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 cup (1 stick) butter,
room temperature 3/8 cup granulated sugar 3/8 cup packed brown sugar 1/2 teaspoon vanilla 2 1/2 tablespoons milk or soy milk 1/2 cup mini semi-sweet chocolate chips For Filling: 3/4 cups light brown sugar 1/3 cup all - purpose flour 1/4 teaspoon salt 2 cups whole milk 3 egg yolks 1 tablespoon unsalted butter 1 teaspoon vanilla extract Topping: 1 cup heavy
cream 3 tablespoons sugar 1/2 teaspoon vanilla Preheat oven to 350 degre
cream 3 tablespoons sugar 1/2 teaspoon vanilla Preheat oven to 350 degrees F.