Start by creaming together
softened butter and cream cream cheese in a bowl fit with a paddle mixer for about one to two minutes.
Using mixer, beat
softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, until smooth and creamy.
In a separate bowl, combine the sugars and
softened butter and cream thoroughly.
Not exact matches
In a medium bowl,
cream together the
softened butter, brown sugar,
and white sugar until well blended.
Cream the
softened coconut oil
and almond
butter together until combined
and smooth.
Prepare the Icing: In a medium microwave - safe bowl, heat
butter and cream cheese 30 to 60 seconds, just until
butter has melted
and cream cheese has
softened.
After looking at some other sites that have this exact same recipe I see they specify that the
butter and cream cheese is suppose to be
soften.
My initial thoughts would be that since you mixed the ingredients by hand, the
butter and sugars weren't
creamed together enough in order to
soften the sugar.
Microwave peanut
butter chips
and 3/4 cup
cream in large microwave - safe bowl on medium heat at 15 - second intervals just until chips
soften, stirring often.
Soften the
cream cheese
and butter, but don't let it get warm, just take the chill off.
Then, to make the sweetened
cream cheese biscuits, I start with self - rising flour
and then add a little salt, a little sugar,
softened cream cheese
and butter and combine it all with a pastry blender.
For the Vanilla Frosting: (Makes 4 1/2 cups — enough for one layer cake) 1 cup (2 sticks) unsalted
butter,
softened 3 - 4 cups powdered sugar, sifted 2 teaspoons vanilla extract 2 - 3 tablespoons milk, heavy
cream, or half -
and - half
2 tablespoons olive oil 2 tablespoons
butter,
softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour
cream and chopped chives or parsley, for garnish (optional)
In a medium sized bowl using an electric mixer on medium speed, beat together the
butter and cream cheese until
softened and evenly mixed together (about 2 - 3 minutes).
Gingerbread caramels adapted from Pure Dessert, flavor idea from here 3/4 cup corn syrup 1/4 cup molasses 2 cups (400g) caster (superfine) sugar 1/4 teaspoon salt 2 cups (480 ml) heavy
cream 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon freshly ground nutmeg 1/8 teaspoon ground cloves 3 tablespoons (42g) unsalted
butter, cut into chunks,
softened Line the bottom
and sides of a 22 cm (9in) square pan with aluminum foil
and grease the foil.
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.
Peanut
butter cream: in a mixer bowl with a whipping attachment place mascarpone, powdered sugar
and peanut
butter,
and whip at medium speed until the mascarpone
softens slightly.
-- you can add 2 teaspoons
softened unsalted
butter instead
and it will help the
cream set
and thicken as it sits.
Let's start baking... Ooey - Gooey Chocolate Peanut
Butter Cookie Dumplings Ingredients: 1 cup (8oz)
cream cheese,
softened 1 1/2 cups Oreo crumbs 1 cup Nutter
Butter cookie crumbs 1 tsp pure vanilla extract 3/4 cup powdered sugar 32 wonton wrappers (found in produce section of grocer) water for sealing wonton edges Vegetable oil for frying Garnishes: Powdered sugar
and chocolate ganache Directions: 1.
To avoid over mixing it's really important to have your
butter softened and your eggs, buttermilk & sour
cream at room temperature before getting started.
For the cake,
cream softened butter and sugar in a stand mixer with the whisk attachment.
ingredients: 250 grams (1 1/4 cups) sugar 142 grams (1/2 cup plus 2 tablespoons, 10 tablespoons)
butter,
softened 1/4 teaspoon salt 3 eggs 215 grams (7.5 ounces, 1 2/3 cup fluffed
and spooned) flour 140 grams (5 ounces, 2/3 cup) sour
cream 4 finely chopped prune plums 1/3 -1 / 2 cup dark chocolate chips 1 tablespoon flour
With mixer on medium,
cream 1/4 cup
softened butter and 1/3 cup sugar a few minutes until fluffy.
ingredients ROASTED CHICKEN
AND PIMENTO MAC AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to tas
AND PIMENTO MAC
AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to tas
AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted
butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2
and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to tas
and 1/2 cups sharp cheddar cheese (shredded) 2
and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to tas
and 1/2 cups monterey jack cheese (shredded) 1/2 cup
cream cheese (
softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups
butter crackers (crushed) Kosher salt
and freshly ground black pepper (to tas
and freshly ground black pepper (to taste)
ingredients CAKE BARS: 1
and 3/4 cups all - purpose flour 3/4 cup unprocessed unsweetened cocoa powder (plus more for dusting) 2 tablespoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1
and 1/2 cups granulated sugar 1/2 cup brown sugar 1 cup sour
cream 1/3 cup water 2 teaspoons vanilla extract 1/2 cup vegetable oil 3 large eggs cooking spray FILLING: 3/4 cup milk (chilled) 2 tablespoons cornstarch 1/2 cup unsalted
butter (
softened) 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/8 teaspoon Kosher salt CHOCOLATE FROSTING: 1 (12 - ounce) bag semi-sweet chocolate chips 1 cup unsalted
butter (
softened) 1 (8 - ounce) package
cream cheese (
softened) 2 large egg yolks 1 teaspoon vanilla extract 3 cups powdered sugar (sifted) 1/8 teaspoon Kosher salt
Add the
softened butter,
cream cheese, vanilla extract, peppermint extract
and a pinch of salt to the bowl of a stand mixer.
Combine peanut
butter and vegan
cream cheese in a large mixing bowl
and beat on medium - high speed to
soften and blend, about 2 minutes.
To make the cheesecake layer, beat together the
softened cream cheese, sugar,
butter, flour,
and the contents of two bags of Earl Grey.
Didn't need to let
butter or
cream cheese
soften, a thermomix really helps, Everything into the bowl, 6 for 6
and scrape down, repeat.
Ingredients: 1 3/4 cups crushed chocolate wafer cookies 1/2 cup granulated sugar - divided use 1/3 cup
butter, melted 3 (8 - ounce) packages
cream cheese,
softened 1 teaspoon vanilla extract 1 cup whipping
cream or half -
and - half 4 large eggs 6 teaspoons instant coffee 1/4 cup all - purpose flour 3/4 cup white chocolate chips 1 (16 - ounce) container sour
cream, room temperature cocoa powder for dusting (optional)
Cream together the
softened butter and sugar.
Add
softened butter and remaining sour
cream, continue mixing on low until well combined.
Ingredients: 1 1/2 cups graham cracker crumbs 3 tablespoons granulated sugar 1/3 cup
butter, melted 3 (8 - ounce) packages
cream cheese,
softened 1 cup granulated sugar 3 large eggs 1 teaspoon vanilla extract 1 (21 - ounce) can blueberry pie filling Procedures: Combine graham cracker crumbs, 3 tablespoons sugar,
and melted
butter in a medium bowl.
In the bowl of an electric mixer,
cream together the
softened butter or margarine
and sugar until light
and fluffy.
In a large bowl
cream the
softened butter, then mix it with the brown
and white sugar.
Directions
Cream together the softened cream cheese and bu
Cream together the
softened cream cheese and bu
cream cheese
and butter.
Cream the
softened butter and sugar until smooth.
Add the
softened butter, sour
cream,
and about half of the milk.
Or slice
and serve with
softened butter or
cream cheese.
ingredients GRILLED CELERY WITH CHEDDAR
AND PECANS 1/4 cup pecans (roughly chopped) 1 tablespoon unsalted butter 1/4 cup cream cheese (softened) 1/4 cup mayonnaise 1 cup yellow cheddar cheese (grated) 1/4 teaspoon cayenne 8 celery stalks (cut into 2 - inch pieces) 2 tablespoons olive oil Kosher salt and freshly ground black pepper (to tas
AND PECANS 1/4 cup pecans (roughly chopped) 1 tablespoon unsalted
butter 1/4 cup
cream cheese (
softened) 1/4 cup mayonnaise 1 cup yellow cheddar cheese (grated) 1/4 teaspoon cayenne 8 celery stalks (cut into 2 - inch pieces) 2 tablespoons olive oil Kosher salt
and freshly ground black pepper (to tas
and freshly ground black pepper (to taste)
In a medium bowl
cream softened butter and powdered sugar,
cream well.
ingredients FOR THE POUND CAKE: 2 1/2 cups all - purpose flour 3/4 teaspoons Kosher salt 2 sticks
butter 6 ounces
cream cheese 2 cups sugar 3/4 teaspoon pure vanilla extract 4 large eggs (at room temperature) FOR THE SPOOKY «CHEESE»: 18 ounces white chocolate compound chocolate 3/4 cup light corn syrup gel food coloring (orange
and black) TO ASSEMBLE: 1/2 cup sugar 1/2 cup water 1 stick
butter (
softened)
Ingredients: 1 cup heavy
cream 3 tablespoons granulated sugar 2 tablespoons
butter 1/4 cup very strong espresso 1/4 cup semisweet or bittersweet chocolate, chopped 1 1/2 teaspoons unflavored gelatin,
softened in 3 tablespoons cold water 1/2 cup sour
cream 1/2 cup Mascarpone Cheese Whipped
cream and chocolate - covered coffee beans for garnish (optional)
2 tablespoons
butter,
softened, plus more for pan 1 package (1 pound) frozen hash brown potatoes, thawed 12 large eggs Coarse salt
and ground pepper 1 1/2 cups reduced - fat sour
cream 1 package (4 to 5 ounces) soft goat cheese, room temperature 4 scallions, thinly sliced
Ingredients: Cheesecake 1/2 cup plus 1 tablespoon
butter,
softened - divided use 1/4 cup light brown sugar, firmly packed 1 cup all - purpose flour 1/4 cup quick oats 1/4 cup finely chopped nuts 1 teaspoon ground cinnamon 2 (8 - ounce) packages
cream cheese,
softened 1 (14 - ounce) can sweetened condensed milk 3 large eggs 1/2 cup frozen apple juice concentrate, thawed 2 medium cooking apples, cored
and sliced
ingredients PEPPERMINT CHOCOLATE TORTE: 1 1/2 cups mint
cream chocolate cookies (crushed) 1/4 cup
butter (melted) 1 gallon pink peppermint ice
cream (
softened, divided) CHOCOLATE FUDGE SAUCE: 6 tablespoons unsalted
butter 1 cup half
and half 1/2 cup dark brown sugar (packed) 1/2 teaspoon Kosher salt 4 ounces semi-sweet chocolate chips 4 ounces bittersweet chocolate chips 1/2 teaspoon vanilla extract TOPPING: 2 cups heavy
cream 2 tablespoons confectioners» sugar 1 teaspoon vanilla extract 1/4 recipe chocolate fudge sauce (recipe above) 1/2 cup peppermint candies (crushed)
Step 3 - Empty the slightly
softened ice
cream into a bowl
and mix in the peanuts, 150g chocolate
and peanut
butter morsels or chocolate chips, Crunchie shards
and 100g of the Bourbon biscuit crumbs
I used a small container of Tofutti no - dairy
cream cheese, 1/4 cup icing sugar, 1 Tbsp
softened Earth Balance vegan «
butter», 1/4 tsp cinnamon
and used my hand mixer to beat it all together.
These are the ingredients for delicious mint frosting: powdered sugar,
softened butter, salt, heavy
cream, pure vanilla extract, pure mint extract,
and green food coloring.
My Ingredients 3 medium sized cooking apples, peeled
and cored 125g
butter,
softened plus a little extra to brush top of apples 90g golden caster sugar 2 organic free - range eggs 1tsp vanilla extract 200g plain flour 1 1/2 tsp baking powder 1/2 tsp ground cinnamon 100g sour
cream 1 tblspn apricot jam for glazing