Sentences with phrase «room temperature butter until»

Creaming cold to room temperature butter until it's fluffy incorporates air into the batter.

In a large bowl, using a hand - held mixer or stand mixer with a paddle attachment, beat the room temperature butter until smooth and creamy.

Using a mixer, blend the room temperature butter until smoothed.

In a large bowl, use an electric mixer to beat the room temperature butter until smooth.

Not exact matches

In a large bowl, using a stand mixer or hand mixer, blend room temperature butter, sugar, and Stevia baking blend for about 5 minutes until the mixture is fluffy.

Cream room temperature butter and sugar together in a mixer until smooth and fully combined.

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.

Let turkey sit out until it is room temperature, about an hour, then rub your room - temperature butter all over the turkey.

Beat room temperature Earl Grey Tea butter until smooth.

Frosting: (measurements are approximate) 3 tablespoons vegan cream cheese, at room temperature 3 tablespoons vegan butter (I like Earth Balance), at room temperature 1 1/2 tablespoons pumpkin puree powdered sugar (start with 1 cup and add more until desired consistency is reached) unsweetened, plain, vanilla or vanilla lite soy milk (start with 1 tablespoon and add more until desired creaminess is achieved)

Meanwhile, in a large bowl, beat together the room temperature butter and sugar until smooth and light in color, about 5 - 6 minutes.

Keep almond butter cups in the refrigerator until served because they will melt and lose their shape at room temperature if the coconut butter / oil begins to melt.

I based it loosely off of one I can't even remember — a 1:1 ratio of room - temperature cream cheese and butter (around 6 tablespoons), and then as much caramel as I thought tasted good (maybe 1/2 cup), a sprinkle of salt, and around 3 cups of powdered sugar until I realized adding more sugar was not going to help the runniness.

Beat room - temperature butter, sugar and vanilla in a large bowl until creamy.

In the bowl of a stand mixer add the room temperature softened butter with the sugar and mix until light and fluffy.

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.

Let the butter cool to room temperature before refrigerating until solid and very cold, several hours or overnight.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.

On the side, whisk the butter until frothy (to do so easily you should leave the butter to rest for at least one hour at room temperature).

In another big bowl, whisk the softened, room temperature butter (cut into cubes) until it is smooth and lightened in color.

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.

Using electric mixer, beat 3/4 cup sugar, remaining 6 tablespoons room - temperature butter, and vanilla in another medium bowl until light and fluffy.

Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs.

In a large mixing bowl, beat room temperature butter with vanilla and 1 tablespoon of cream on low speed until incorporated.

Chill until just set but the softness of room temperature butter, about 30 minutes (if making ahead, just bring to room temperature before using).

In a stand mixer with the beater attachment (or using a hand mixer with the double beater attachments), beat the room temperature mascarpone and softened unsalted butter at high speed for about 5 - 10 minutes, or until pale and fluffy.

Ingredients: 3/4 cup sugar, plus more for pan 1 1/2 pounds fresh whole - milk ricotta cheese, pureed in a food processor until smooth 6 large eggs, separated 1/4 cup all - purpose flour Finely grated zest of 1 orange or 2 lemons 1/4 teaspoon salt Unsalted butter at room temperature, for greasing pan Confectioner's sugar for dusting

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.

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 get excited about any cookie recipe when you can melt the butter instead of waiting until it softens to room temperature.

Let the peanut butter cups sit at room temperature for at least 4 hours until they harden.

With greased hands, remove the dough from he mixing bowl and it into a buttered bowl, cover with plastic wrap and let it rise at room temperature until doubled in volume.

Working 1 at a time, brush both sides of a dough round with room - temperature butter and cook until lightly blistered and cooked through, about 2 minutes per side.

First, cream the room temperature butter and shortening until they're really creamy and even kinda shiny.

Working with 1/2 cup of almond butter at room temperature, mix until the butter turns creamy.

1 pound medium shape pasta 3 tablespoons unsalted butter 3 tablespoons all purpose flour 1/2 cup apple cider 1 1/2 cups whole milk 2 cups shredded sharp cheddar cheese 4 ounces cream cheese, room temperature 3/4 cup pumpkin puree 1/4 teaspoon salt 1/4 teaspoon ground black pepper Garnish: 8 ounces bacon, cooked until crisp and crumbled Fresh sage, fried until crisp

Bring butter and cream cheese to room temperature and whip together in an electric mixer until light and fluffy.

Soften butter at room temperature until a light touch leaves a slight indentation, about 30 to 45 minutes.

Ingredients 4 slices (4 ounces) bacon, cut into 1 / 2 - inch pieces 1/2 cup chopped onion 1/2 cup diced celery 1 pound red - skin potatoes, scrubbed but not peeled, cut into 1 / 2 - inch dice 1 tablespoon minced garlic 2 cups chicken stock 2 cups whole milk 1 cup (4 ounces) Havarti cheese with caraway seeds, coarsely grated Kosher salt Freshly ground black pepper 1 tablespoon unsalted butter at room temperature 1 tablespoon all - purpose flour 2 tablespoons chopped fresh chives for garnish Sauté bacon in a large, heavy pot set over medium heat until browned and crisp, for 3 to 4 minutes.