Slowly
start adding the powdered sugar 1/2 a cup at a time.
Not exact matches
- With the remaining orange icing
add 1 - 3 TBSP of water (
start with 1 TBSP first as you want it to be thick and runny, not like soup) If the icing does appear to be «soup» like then
add 1/4 cup of
powder sugar to thicken it.
Start by
adding the confectioners
sugar (
powdered sugar) to a mixing bowl.
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)
Stir cinnamon and coconut milk into the
powdered sugar,
starting with 3 tsp milk and
adding a bit more as needed to get the right consistency.
Add the
powdered sugar and
start mixing at a lower speed and gradually work up to high speed.
When it
starts to thicken,
add the
powdered sugar and vanilla, increase the mixer speed to high, and continue to beat until soft peaks form.
With the mixer beating on high, stream in the melted and cooled chocolate; when incorporated,
start slowly
adding in the
powdered sugar (turn down the mixer if the
sugar is flying out).
1) Mix flour, butter and icing
sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2)
Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (option
Add in the egg yolks and vanilla extracts and mix well, then
add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (option
add iced water until the dough
starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix
sugar and ground cinnamon
powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle,
starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of
sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)
Gradually
add the
powdered sugar (
starting on a lower speed when first
adding, then increasing speed as it is combined) and beat until combined.
Add the tomato paste, vinegar, curry, 1 1/2 teaspoons
sugar, paprika, and chili
powder and cook, stirring constantly and adjusting the heat as needed, until the sauce
starts to caramelize around the edges of the pot, 3 to 5 minutes.
1 - 2 cups
powdered sugar (
start with one cup and
add more if you want a thicker glaze — I just used one cup, but think I'll
add a little more next time)
Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1 teaspoon of baking powder, 1 teaspoon of sea salt, 1/2 teaspoon of white sugar, 1 tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke warm water and start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix until you form a dough, then knead inside of the bowl for a couple of minutes and form the dough into a b
Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also
add 1 teaspoon of baking powder, 1 teaspoon of sea salt, 1/2 teaspoon of white sugar, 1 tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke warm water and start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix until you form a dough, then knead inside of the bowl for a couple of minutes and form the dough into a b
add 1 teaspoon of baking
powder, 1 teaspoon of sea salt, 1/2 teaspoon of white
sugar, 1 tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke warm water and
start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix until you form a dough, then knead inside of the bowl for a couple of minutes and form the dough into a ball
I
start with 1 cup
powdered sugar and
add ⅛ tsp of vanilla extract and ⅛ tsp lemon juice at a time, stirring to combine, until I get the thickness I like.
Add the
powdered sugar, and,
starting on low speed, mix in the
sugar.
When the mixture
starts to become dry
start adding cream a little bit at a time alternating with the
powdered sugar.
When the milk
starts to boil,
add in
sugar and cardamom
powder.
1 8oz cream cheese package 1/4 cup
powdered sugar (
start with a little less and then
add more if needed) 1/4 tsp vanilla Pomegranate seeds Use an electric mixer to mix the cream cheese, vanilla and
powdered sugar until smooth.