Sentences with phrase «softened butter until»

In a mixer on high speed, cream together the sugars and the softened butter until they resemble fluffy frosting, about 1 minute.

Chocolate Buttercream Frosting: In a large bowl, beat 1/2 cup softened butter until creamy.

Using your clean hands, work in the softened butter until the mixture coarse crumbs the size of a pea.

Using a fork or your fingers to cut in the softened butter until mixture is crumbly.

Whisk in the softened butter until smooth, then return to the saucepan.

Using a fork or your fingers to cut in the softened butter until the mixture is crumbly.

In a stand mixer, beat softened butter until smooth.Then add in both sugars and beat until fluffy.

Prepare the matcha streusel, with a fork, combine all the ingredients with the softened butter until the mixture resembles a coarse lumpy dough.

Not exact matches

In a medium bowl, cream together the softened butter, brown sugar, and white sugar until well blended.

For the Raspberry Buttercream: Using a stand or hand mixer, beat softened butter on high speed until light and fluffy (about 3 minutes) Add powdered swerve, 1/2 a cup at time, until completely incorporated.

Mix cake mix (dry), softened butter, and egg until crumbly; reserve 1 1/2 cups.

Cream the softened coconut oil and almond butter together until combined and smooth.

Add 1 tablespoon water (you may need a touch more if your peanut butter is very thick or dry) and mix well until dough softens into a workable consistency.

Cook, stirring occasionally, until the onions are softened and the butter is nutty brown, 5 to 8 minutes.

Mix almond flour, softened butter, 3 Tablespoons confectioner's sugar, vanilla and salt in a small bowl until a cohesive dough forms.

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.

Melt the butter in a frying pan and fry the onion and bacon until the onion is softened and the bacon crisping and browning.

Make the filling while the dough is chilling a final time - heat the butter in a large saucepan, add the apples and cook until they're just beginning to soften.

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.

Diced apples are sautéed in butter and sugar until softened.

In a 6 - quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown.

For the buttercream, beat the softened butter and Bailey's with an electric hand mixer or free standing mixer until very soft and fluffy.

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

In a large bowl using a stand or hand - held electric mixer, beat the butter on medium speed until softened.

Let everything blend for a couple of minutes until you have a smooth, runny paste the consistency of softened butter.

Once the butter has melted, add the shallots and cook for 5 minutes or until they have softened.

In a separate large bowl using a stand or hand - held electric mixer beat the butter until well softened.

Heat 2 tablespoons butter over medium heat, add the scallions and sauté until softened, 2 minutes.

Hi Loyce, They do soften as they bake in the recipe, but if you would like them softer, you may consider sautéing them in about a tablespoon of butter until softened.

In a medium bowl, combine maple sugar and softened butter (or ghee) with a hand mixer until light and fluffy.

Cinnamon Roll Pancakes For the Cinnamon Filling... In a large bowl, using a hand mixer, mix until smooth: 1 stick softened butter, almost melty 1 cup packed brown sugar 2 T. cinnamon

Let it cook for 10 - 15 minutes without stirring, until it starts to become tender / Meanwhile heat the oil or butter in a large deep pot / Add onion or shallot and saute until it softens, 3 - 5 minutes / Drain rice and add to onion, cooking until it's glossy and coated with oil, about 5 minutes / Sprinkle with salt and pepper, add the squash and the vermouth / Stir and let the liquid bubble away.

Working with a stand mixer fitted with a paddle attachment (I just used a hand mixer because I didn't feel like dragging out the KitchenAid), in a large bowl, beat the butter at medium speed for about a minute until softened.

In a large bowl using a stand or hand - held electric mixer beat the butter until well softened.

The leeks are sauteed with butter until softened, season with salt, black pepper and nutmeg.

Beat butter until soft and light, about 3 minutes if already softened.

Place softened brown butter in a medium - large mixing bowl and use an electric mixer to beat it until light and fluffy, about 1 - 2 minutes.

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).

To make the coffee buttercream, place the softened butter in the bowl of an electric mixer, add the sifted icing sugar and dissolved coffee, and beat until smooth.

A soft dough is made in the mixer and then many tablespoons of softened butter are beaten into the dough one at a time until fully incorporated into a moist dough.

Once the butter has melted, add the onion, salt, and pepper, and cook for 3 - 4 minutes, or until the onion begins to soften, scraping up any of the bits that may remain from coking the bacon.

Heat butter in a 5 - 6 quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.

Saute the minced onion in a hot pan with the butter until softened.

Apple - Oatmeal Cookies: Beat 1/2 cup softened butter (or 1 / 4ish cup Greek yogurt), 3/4 cup sugar, 2 eggs, and 1.5 tsp vanilla extract 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.

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.

Prepare the sauce - heat the butter in a saucepan and saute the onion until it begins to soften.

In a bowl, mix softened unsalted butter, confectioners» sugar, and vanilla until smooth.

In the bowl of a stand mixer with the paddle attachment, beat the softened butter and the sugar on medium - high for 5 minutes until pale in color and light and fluffy, stopping to scrape down the sides of the bowl half - way through.