Sentences with phrase «remaining cup of cream»

Once sugar is melted, remove from heat and stir in remaining cup of cream, milk and vanilla.

Add the vanilla bean to the bowl and stir in the remaining cup of cream and the vanilla extract.

Stir in remaining cup of cream.

Not exact matches

Beat the cream cheese and remaining 300g cups sugar until creamy in the bowl of a standing mixer or using a hand mixer.

In the bowl of a standmixer, cream the butter with the remaining cup of sugar until light in color and fluffy (1 - 2 minutes).

In the bowl of a stand mixer or in a large bowl with a hand held mixer, cream together butter and remaining 1 1/3 cup sugar for about 3 minutes on high speed until light and fluffy.

In a large bowl cream together ricotta cheese, Parmesan cheese, egg, oregano, and remaining 1/2 cup of cream (or cashew milk).

Add 2 cups of remaining stock and 1/2 cup remaining cream, bringing to a bubble.

Spread about a cup of the tomato sauce over the top of the sour cream mixture and follow it with a layer of the remaining eggplant rounds.

Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.

In clean bowl of stand mixer fitted with whisk attachment, whip remaining 1 cup of cream at medium speed until it begins to thicken, about 30 seconds.

Add 1/4 cup of the sour cream, stirring until smooth, then add the remaining sour cream and bring the mixture to a boil, stirring constantly.

Stir in combined sour cream, water and the remaining 1/2 cup of Mrs. Dash ® Lime Garlic Marinade.

In a large bowl, combine cream cheese, remaining 1 cup of yogurt, powdered sugar and vanilla and use an electric mixer to combine until smooth.

To a blender add remaining 3 cups of corn, remaining 1 1/4 cups milk and the cream.

Continue layering sandwiches, cream, and cookies, ending with a layer of cream, until all sandwiches are used (you should have 4 layers; reserve remaining 1/4 cup cookies).

Spread whipped cream onto top of chocolate cake, drizzle with melted chocolate mixture and sprinkle with remaining 1/4 cup almond slices.

Stir in the remaining 3/4 cup (180 ml) of cream.

In a medium, heavy - bottom saucepan, place the remaining 1/2 cup water, sugar and cream of tartar, and whisk to combine well.

Add 1/4 cup of the sour cream to the butter mixture, then add half of the dry ingredients, mix and repeat with the remaining sour cream and the dry ingredients.

Preheat the oven to 400 degrees F. Put the sweet potatoes, 2 1/2 cups flour, butter, brown sugar, baking powder, and cream in a stand mixer fitted with a paddle attachment or food processor and process until the dough has small lumps of sweet potato and butter remaining.

Beat cream cheese, 1 cup of the remaining sugar and vanilla with mixer until blended.

Pour the remaining 1 cup of cream into the bowl and set a fine mesh strainer over top.

In a small saucepan, bring the remaining 3/4 cup of heavy cream just to a boil.

In a medium, heavy - bottom saucepan, place the remaining 1/4 cup (2 fluid ounces) water, sugar and cream of tartar, and whisk to combine well.

In the bowl of an electric mixer fitted with the whisk attachment, beat remaining 1 cup cream, remaining 1/4 cup powdered sugar, remaining 1/2 teaspoon pure vanilla extract, a few drops of peppermint extract, and cocoa powder until soft peaks form.

Add remaining 2 cups of heavy cream and bring to a simmer, stirring occasionally until mixture has reduced by half, about 4 - 5 minutes.

chocolate, and remaining 1/2 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not be touching the water), stirring often, until chocolate is melted and mixture is completely smooth.

Beat the caramel at medium speed, gradually adding the remaining 1/4 cup of cream, until creamy, about 15 minutes.

In chilled bowl of electric mixer fitted with whisk attachment, beat remaining 2 cups cream at moderately high speed until whisk leaves marks but cream does not quite hold soft peaks, 6 to 8 minutes.

Combine the mascarpone and remaining 1/4 cup of heavy cream in a bowl and using a stand mixer or hand - held mixer, beat until fluffy and smooth.

Beat the remaining 1/2 cup of sugar and the cream cheese on medium speed with a mixer until fluffy.

Meanwhile, in a stand mixer fitted with the paddle attachment, cream the remaining 1 cup of butter and the sugar until light and fluffy.

Pour the milk and remaining 1 1/2 cups cream into a double boiler or a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water).

Cream sugar and remaining 1 cup butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed, occasionally scraping down sides of bowl, until pale and fluffy, 3 — 4 minutes.

Combine the egg whites, cream of tartar and a small amount of the remaining 1/4 cup sugar in the bowl of an electric mixture.

Whisk the remaining 1 1/2 cups of heavy whipping cream in the stand mixer until thick and then fold in the cooled chocolate mixture until a rich mousse is formed.

In a medium saucepan, combine remaining 1 cup heavy cream, whole milk, granulated sugar and pinch of salt.

In a large bowl, combine the cream cheese with about 1/4 cup of the hot milk mixture and whisk until smooth, then whisk in the remaining milk mixture.

Spread 3/4 cup whipped cream over cookies and top with half of remaining plums and half of remaining pecans.

Add milk and remaining 1/2 cup cashews; gently simmer, adding milk to thin if needed, until sauce is the consistency of heavy cream and chicken is cooked through, about 10 minutes.

Fold 1 1/2 cups whipped cream into pumpkin mixture until combined and no streaks of white remain.

Whisk remaining 1 1/2 cups cream until soft peaks form, then whisk in a pinch of salt and remaining 3 Tbsp.

In the bowl of a freestanding mixer, beat together the cream cheese, mascarpone cheese and remaining sugar (1/4 cup plus 2 tablespoons) until smooth.

Pour about half of this mixture into a large bowl with the remaining 1 cup of cream and set aside.

Drizzle in 1 1/2 cups cream and mix with a wooden spoon until dough just begins to come together with a few bits of dry flour remaining.

Add the remaining 1 1/2 cups of cream, the egg, and the salt and pepper and blend briefly.

Add 1/3 cup water and the Brussels sprouts, cream, the remaining 2 tablespoons of cider vinegar, and 1/4 tsp.

In a medium saucepan, pour in the remaining 2 cups of cream and 1 cup of whole milk and heat over a medium heat until it starts to steam.

In the bowl of an electric mixer fitted with the whisk attachment, beat remaining 1 cup cream, remaining 1/4 cup powdered sugar, remaining 1/2 teaspoon pure vanilla extract, a few drops of peppermint extract, and cocoa powder until soft peaks form.