Add cooked carrot, garlic, nutritional yeast and tahini; blend on high,
scraping the sides frequently until it is thick and creamy.
Not exact matches
If you have a smaller mixer bowl, you may need to
scrape down the
sides of the bowl
frequently to avoid the batter overflowing as it grows.
Pulse a few times and process until smooth, being sure to
scrape down the
sides frequently.
Make sure you are
scraping the
sides and bottom of the saucepan
frequently to prevent the eggs from curdling.
You'll need to stop the food processor and
scrape down the
sides frequently to keep the mixture moving.
Using an electric mixer on medium speed, beat brown butter, brown sugar, sugar, and 3/4 cup powdered sugar in a large bowl,
frequently scraping down
sides and bottom of bowl and beaters, until light and fluffy, about 5 minutes.
Scrape down the
sides of the mixing bowl
frequently with a rubber spatula to keep the batter even textured.
Whisk softly but continuously for around 10 minutes,
scraping the
sides of the pot
frequently.
Scrape down the
sides of the mixing bowl
frequently with a rubber spatula to keep the frosting even textured.
Using the tamper, or
frequently scraping down the
sides of the container, ensure that there are no lumps and that the blend is relatively smooth.
Add the sour cream and egg white and continue to beat until blended,
scraping down the
sides frequently.