Sentences with phrase «tablespoon of the frosting»

For the cake ball mixture for the cusps, crumble up remaining cupcakes and mix with a few tablespoons of frosting, until the consistency is malleable but not too wet.

Frost the cupcakes with about 1 tablespoon of frosting each.

Place the butterscotch cake on top of the dark chocolate cake and repeat the frosting with just the medium shade chocolate frosting, again reserving a few tablespoons of the frosting.

With a small cookie scoop, scoop 1 - 2 tablespoons of frosting onto the bottom of a cookie.

Spread a tablespoon of the frosting in the center of a platter or cake stand — this will help keep your cake stable.

Put 1 heaping tablespoon of frosting on the bottom of a cookie and spread the frosting evenly using a butter knife or spreader.

Add a tablespoon of frosting in the center of a plate to hold the first layer in place.

Once the cupcakes are ready to be frosted, spoon about 3 tablespoons of frosting onto each cupcake and smooth with the back of a spoon.

Add 1 Tablespoon of frosting to each bowl and stir until combined.

Calories (per tablespoon of frosting): 19kcal, Fat: 0.8 g, Sat fat: 0.3 g, Carbs: 3g, Fiber: 0g, Sugar: 0g, Protein: 0g, Sodium: 16 mg

Not exact matches

Take the container of frosting and add 1/2 to 1 Tablespoon of the 8o8 hot sauce and stir it in for a little extra kick.

Add 3 tablespoons of the heavy cream and whip the frosting for 2 - 4 minutes or until light and fluffy.

Add the beaten egg and the crushed pineapple reserve 2 tablespoons of the juice for the frosting, mix well

If you're planning to double the recipe but only need enough frosting to do a rose swirl on each cupcake, instead of doubling the frosting recipe you could change the frosting to be use 1 and 1/4 cup butter (2 and 1/2 sticks), 4 - 5 cups powdered sugar, and 3 - 4 tablespoons of whipping cream.

Pipe a border of cream cheese frosting around the first layer, then spread 2 tablespoons of apricot jam in the center.

Top your cupcakes with the frosting and sprinkle with the remaining tablespoon of dried coconut.

Use 3 tablespoons of milk for firmer frosting, and use 4 tablespoons for a little bit thinner of a frosting, whatever your preference.

Top with another cake layer, 1 cup of the frosting and remaining 3 tablespoons caramel topping.

for the frosting: 3 egg whites 150 grams (3/4 cup) sugar 45 grams (3 tablespoons) water 1/2 teaspoon kosher salt 335 grams (3 sticks, 1 1/2 cups) butter, softened scrapings of 2 vanilla beans few drops pink food coloring

You might have a couple of tablespoons extra, which I like to bake off as mini bundts and frost just the same.

Whisk in 1 tablespoon of the butter at a time, beating until the frosting comes together into a glossy, fluffy, light mixture.

Into another of the three larger portions of frosting, add about 3/4 of the remaining chocolate (so about 3/16 of the original portion) and 1 tablespoon cocoa powder; stir vigorously to combine.

Frosting: 1 cup (2 sticks) unsalted butter, softened to room temperature 2 cups confectioner's sugar 3/4 cup natural unsweetened cocoa powder 1 cup malted milk powder (I use Carnation) pinch of Kosher or sea salt 1 teaspoon pure vanilla extract 3 - 4 tablespoons heavy cream

Frosting Version # 2 2 cups powdered sugar 2 tablespoons water / juice / rice / soy / cow's milk 1/2 teaspoon vanilla extract or a drop or two of mint or orange, etc. extract

I put 4 tablespoons of peanut butter in my frosting.

Could I put a couple tablespoons of lemon juice in the frosting or would that affect the texture?

And adjust the thickness of frosting by adding one or two tablespoons of milk.

Peppermint Frosting 8 tablespoon butter, room temperature 2 - 3 cups powdered sugar 1 teaspoon peppermint extract 2 tablespoons heavy cream Pinch of salt

And adjust the thickness of frosting by adding two or three tablespoons of milk.

Lemon - poppy seed cake with vanilla - cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / 350 °F.

Frost cake right away by spreading a tablespoon or two of pumpkin butter on a layer, then adding a 1/4 cup of frosting, then repeating until all layers are used up.

Layer the cake, placing plenty of syrup on each layer; spread 2 tablespoons of apricot preserves on top of each layer, then 1/4 cup of frosting on top of the preserves.

To make the frosting, place all frosting ingredients in the bowl of a stand mixer (starting with 6 tablespoons of water).

Add enough of the remaining 1 to 2 tablespoons liqueur, 1 teaspoon at a time, beating until frosting is light and fluffy.

Top the layer with some sliced strawberries and a few tablespoons of blueberries before spreading whipped cream frosting over the top.

Carrot cake 1 1/4 cups (220g) brown sugar 3/4 cup (185 ml) vegetable oil 3 eggs 1 1/2 cups (225g) plain (all - purpose) flour 1 1/2 teaspoons baking powder 1 teaspoon bicarbonate of (baking) soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 2 1/2 cups grated carrot (about 5 carrots) 1/2 cup (60g) chopped pecan nuts 1/2 cup (80g) sultanas cream cheese frosting 250g cream cheese, softened 1/3 cup (110g) icing (confectioner's) sugar, sifted 1 1/2 tablespoons lemon juice Preheat oven to 180 °C (350 °F).

Spoon a few tablespoons of fig butter / jam into the center of the frosting dam and spread evenly with the back of a spoon or an offset spatula.

Scrape the bowl and taste the frosting; if it is too thin, add the next cup of powdered sugar; if it is too thick, add another tablespoon of half - and - half at a time.

I make cream cheese frosting by the seat of my pants: 2 cups of of cream cheese, give or take, a few tablespoons of cream or whole milk, powdered sugar, start with 1/2 cup, a couple of tablespoons of lemon juice, a teaspoon of its zest, and a teaspoon of vanilla — mix until smooth, taste and adjust ingredients as needed.

Instead of any almond extract, I used 1 teaspoon of lemon extract in the cake, and then in the frosting, I instead used 1 tablespoon almond milk and 1 tablespoon lemon juice.

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.

for the frosting: 113 grams (8 tablespoons) unsalted butter, soft pinch of kosher salt 2 ounces bittersweet chocolate, melted and cooled 3 tablespoons caramel sauce (I used this recipe) 3 cups powdered sugar, sifted 2 tablespoons heavy cream

* You may be able to used 2 additional tablespoons of coconut cream instead of butter in the frosting.

For the frosting: 3/4 cup of cashews soaked for 3 hours or overnight 2 tablespoon of maple syrup 60gr of Mia 100 % dark chocolate melted

1 cup of vegan margarine 1 cup soy milk, preferably vanilla flavor 1 tablespoon lemon juice 1 teaspoon vanilla extract 1 teaspoon vinegar 2 ounces red food coloring or beet juice 7-1/2 tablespoons Ener - G egg replacer 7-1/2 tablespoons water Frosting

i frosted mine with a simple fresh vanilla whipped cream, using 1 pint of whipping cream, 2 tablespoons of sugar, 1 teaspoon of vanilla extract, + beating until thickened.

Beat in 2 tablespoons of flour to the 1/3 portion of frosting.

Next, add 4 tablespoons of the strawberry powder to the remaining frosting (or however much powder to reach desired hue).

I then make a lemon icing / frosting (thicker, often with a tablespoon or two of vegan «butter» or coconut butter lot's of lemon zest, vanilla extract and powdered sugar) and paste it on top, leave in a cool place to harden.

Peanut Butter Fudge Frosting 2/3 cup Natural Salted Peanut Butter 3 Tablespoons Earth Balance Butter 2 teaspoons Vanilla Extract 3 cups Coconut sugar, powdered 1/4 cup Flour of choice 3 - 6 Tablespoons Full Fat Coconut Cream (amount depends on humidity and how firm or hard your peanut butter is)