In the bowl of a stand mixer add the room
temperature softened butter with the sugar and mix until light and fluffy.
Not exact matches
for the frosting: ○ 150g
butter,
softened at room
temperature ○ 180 — 200g (1 1/4 — 1 1/2 cups) powdered sugar, sifted ○ 200g cream cheese, cold (or substitute with vegan cream cheese)
When chocolate is at room
temperature add
soften butter, beat with a hand held blender.
1 1/2 cups all purpose flour 1/2 teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup (2 sticks) unsalted
butter,
softened to room
temperature 1 cup dark brown sugar, packed 1/2 cup granulated sugar 2 large eggs, room
temperature 2 teaspoons pure vanilla extract 1 1/4 cup old - fashioned oats 2 1/2 cups granola (homemade or purchased) 1 1/2 cups semisweet chocolate chips
2 3/4 — 3 1/2 cups bread flour or all - purpose flour 1/4 cups sugar 1/2 teaspoon salt 1 tablespoon active dry yeast 5 tablespoons
butter,
softened 2/3 cup warm water 1 egg, at room
temperature Cornmeal 1/4 cup of
butter, melted
1 cup unsalted
butter,
softened to room
temperature 1 cup light or dark brown sugar 1/4 cup granulated sugar 2 large eggs 2 tsp.
Vanilla Cake: 4 1/2 cups all purpose flour 1/2 cup cornstarch 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1 1/2 teaspoon Kosher or sea salt 2 cups granulated sugar 1 cup light brown sugar, packed 1 1/2 cups (3 sticks) unsalted
butter,
softened to room
temperature 4 large eggs + 2 large egg yolks, room
temperature 2 tablespoons pure vanilla extract 3 cups buttermilk, room
temperature
Vanilla Buttercream: 1 pound (4 sticks) unsalted
butter,
softened to room
temperature 2 pounds confectioner's sugar pinch of Kosher or sea salt 2 tablespoons pure vanilla extract 15 - 20 drops liquid green food coloring 5 - 8 tablespoons heavy cream
3 cups all purpose flour 1/2 cup malted milk powder 1 tablespoon cornstarch 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup unsalted
butter,
softened to room
temperature 1 cup granulated sugar 1/2 cup light brown sugar, packed 1 large egg + 1 large egg yolk, room
temperature 4 teaspoons real vanilla extract 1 cup white chocolate chips
1 1/2 cups all - purpose flour 2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted
butter,
softened to room
temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large eggs, room
temperature 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract 1 cup buttermilk, room
temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar, for topping
For the Yellow Cake: (Makes two 9 - inch layers or three 8 - inch layers) 2 1/4 cups cake flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup
butter,
softened to room
temperature 1 3/4 cups granulated sugar 2 teaspoons vanilla 3 large eggs, room
temperature 2 large egg yolks, room
temperature 1/2 cup milk (1 % or above), room
temperature 1/2 cup sour cream (light or regular), room
temperature
Yeah the directions say
softened butter which means it's at room
temperature, not melted.
If coconut
butter is not soft at room
temperature,
soften slightly in the microwave.It's ok if a small amount is melted and liquid.
1 1/2 cups all - purpose flour 1 teaspoon cornstarch 1/2 teaspoon cream of tartar * 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted
butter,
softened to room
temperature 1/2 cup granulated sugar 1/4 cup light brown sugar 1 large egg, room
temperature 1 teaspoon pure vanilla extract 1 cup M&M s milk chocolate candies
1/2 cup (1 stick) unsalted
butter,
softened to room
temperature 1 cup light or dark brown sugar, packed 2 large eggs, room
temperature 1 teaspoon pure vanilla extract 1 1/4 cup all - purpose flour 1/2 cup Dutch process cocoa powder (I like Droste) 1 1/2 baking powder 1/4 teaspoon Kosher or sea salt 3/4 cup milk (not skim or nonfat) confectioners sugar, for dusting (optional)
Cookies: 2 1/2 cups all - purpose flour 1 tablespoon cornstarch 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup (2 sticks) unsalted
butter,
softened to room
temperature 1 cup granulated sugar 1/4 cup light brown sugar, packed 1 large egg + 1 large egg yolk, room
temperature 2 teaspoons pure vanilla extract 1/2 cup sprinkles *
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
When you are ready to bake,
soften the solid brown
butter to room
temperature
I often forget to let the
butter soften at room
temperature before making cookies... I never remember to defrost the meat in the fridge overnight... There's always a critical recipe ingredient that I forget to pick up at the grocery store.
1 cup milk 2 egg yolks 1/4 cup packed brown sugar, dark 2 tbsp cornstarch 1/2 tsp cinnamon 1 set of Brioche Dough (1 1/4 lbs) 4 tbsp (1/2 stick) unsalted
butter,
softened at room
temperature to texture of mayonnaise 1/2 cup raisins 1/2 cup apricot jam
3/4 cup dried cranberries 1 1/2 cups boiling water 1 1/2 cups all purpose flour 2 1/2 teaspoons pumpkin pie spice 3/4 teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup unsalted
butter,
softened to room
temperature 1 1/2 cups light brown sugar, packed 1 large egg yolk, at room
temperature 1/2 cup pumpkin purée 1 1/2 teaspoons real vanilla extract 3 cups old fashioned oats 3/4 cup semisweet chocolate chips 1/2 cup chopped walnuts
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.
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted
butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
butter, very well
softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room
temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C;
butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
butter a 20 cm (8in) round cake pan, line the bottom with baking paper and
butter the paper as
butter the paper as well.
3 1/2 sticks (400 grams)
butter,
softened to room
temperature 2 1/2 cups (500 grams) brown sugar 3/4 cup (200 grams) demerera suga 1 egg 1/4 cup (50 ml) water 8 cups (1 kg) flour 2 1/2 teaspoons (10 grams) baking powder 2 1/2 teaspoons (10 grams) speculoos spices (recipe below)
1 3/4 cups all purpose flour 3/4 teaspoon ground cardamom 1/4 teaspoon Kosher or sea salt 3/4 cup unsalted
butter,
softened to room
temperature 1/2 cup granulated sugar 1 1/2 teaspoons honey 2 teaspoons orange zest 1 teaspoon pure vanilla extract 1/2 cup finely chopped unsalted pistachio meats
Mince pie cupcakes with brandy
butter icing from Delicious Magazine Cupcakes: 1/2 cup (1 stick / 113g) unsalted
butter,
softened 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1 teaspoon vanilla extract 2 large eggs 150g good quality fruit mince 3/4 cup (105g) self raising flour 1 tablespoons corn starch 1/2 teaspoon baking powder pinch of salt Brandy
butter icing: 1/3 cup (75g) unsalted
butter, room
temperature 2 tablespoons whole milk, room
temperature 1 teaspoon vanilla extract 1 3/4 cups (245g) icing sugar, sifted 1 tablespoon brandy Start with the cupcakes: preheat the oven to 180 °C / 350 °F.
Cake: 1 1/2 cups all - purpose flour 2 tablespoons cornstarch 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted
butter,
softened to room
temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large eggs, room
temperature 2 teaspoons pure vanilla extract 1 cup buttermilk, * room
temperature
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.
Does «
softened butter» mean leave a stick of
butter out so that it is room
temperature when used in baking?
Cut the
butter into chunks, and let it stand at room
temperature to
soften (nix the microwave idea entirely).
For the final layer,
soften the remaining peanut
butter ice cream at room
temperature.
6 ounces bittersweet chocolate, chopped (I use Trader Joe's Pound Plus Dark Chocolate) 6 ounces (1 heaping cup) whole raw hazelnuts 6 large eggs, separated, room
temperature 1/4 teaspoon Kosher or sea salt 6 ounces (1 1/2 sticks) unsalted
butter,
softened to room
temperature 1 cup granulated sugar
Allow the
butter to
soften at room
temperature and beat in all the ingredients for the nitir kebe.
Directions:
Soften butter to room
temperature while baking cupcakes.
* Note: If using a hand mixer to beat the
butter, use
softened or room -
temperature butter instead of cold
butter.
ingredients ORANGE CURD: 1 whole orange (zest only) 1/2 cup orange juice (freshly squeezed) 1/4 cup lemon juice (freshly squeezed) 6 tablespoons unsalted
butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted
butter (
softened, plus more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room
temperature) 2 large egg yolks (room
temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (
softened)
2 eggs at room
temperature, separated 2 cups gluten - free flour 3 Tbsp poppy seeds 2 tsp baking powder 1/2 tsp salt 1 lemon, zest and juice 1 cup milk (I used almond milk) 4 Tbsp
butter,
softened 1/2 cup or more sugar (I used 1/2 cup coconut sugar)
Cake: 2 2/3 cups all - purpose flour * 1/3 cup cornstarch 3/4 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg 2 teaspoons baking powder 3/4 teaspoon Kosher or sea salt 1 cup unsalted
butter,
softened to room
temperature 2 cups granulated sugar 5 large eggs, room
temperature 1 1/2 cups eggnog 1 tablespoon pure vanilla extract
Bonus point: there's no waiting around for the
butter to
soften at room
temperature.
Cake: 1/2 cup sour cream (not fat free), room
temperature 1/2 cup milk (not skim or fat free), room
temperature 2 cups all - purpose flour 1/4 cup cornstarch 1 teaspoon Kosher or sea salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup unsalted
butter,
softened to room
temperature 8 ounces marzipan (about 3/4 cup) 1 1/4 cup granulated sugar 5 large eggs, room
temperature 2 teaspoons pure vanilla extract 3/4 teaspoon pure almond extract *
In another big bowl, whisk the
softened, room
temperature butter (cut into cubes) until it is smooth and lightened in color.
Vanilla Buttercream: 1/2 cup (1 stick) unsalted
butter,
softened to room
temperature 2 cups confectioner's sugar pinch of Kosher or sea salt 1 1/2 teaspoons pure vanilla extract 3 tablespoons heavy cream
Cake: 2 2/3 cups all - purpose flour 1/3 cup cornstarch 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 1/2 cups granulated sugar 2 tablespoons lemon zest 1 cup unsalted
butter,
softened to room
temperature 4 large eggs, room
temperature 8 ounces plain yogurt (nonfat is fine) 1/4 cup fresh lemon juice 1 tablespoon real vanilla extract 2 teaspoons lemon extract (optional)
Cake: 2 1/4 cups all - purpose flour 1/2 cup cornstarch 3/4 teaspoon baking powder 3/8 teaspoon baking soda 3/4 teaspoon Kosher or sea salt 1 1/2 cups granulated sugar 3/4 cup unsalted
butter,
softened to room
temperature 2 large eggs + 1 large egg yolk, room
temperature 2 teaspoons pure vanilla extract 1/8 teaspoon imitation
butter extract, optional 1 1/2 cups buttermilk, room
temperature 1/2 cup rainbow jimmies (not nonpareils)
Pin It Ingredients: Cake: 2 sticks
soften butter 1,5 cups sugar 1/2 olive oil 2/3 cup milk, room
temperature 5 eggs room
temperature 3 cups cake flour 2 teaspoons baking powder pinch of salt 2 teaspoon vanilla extract violet food... Continue Reading →
Here's the recipe: 1 stick (1/2 cup)
butter (
softened to room
temperature) + 3 Tbsp.
For the Filling: 24 ounces cream cheese,
softened at room
temperature 1 1/4 cups creamy peanut
butter 1/2 cup granulated sugar 1 14 - ounce can sweetened condensed milk 4 large eggs, at room
temperature 1 tablespoon pure vanilla extract 1/4 teaspoon salt 12 fun size snickers, finely hopped
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)
For the cake: 9 ounces (2 cups) all - purpose flour; more for the pan 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon table salt 8 tablespoons (1 stick) unsalted
butter, well
softened at room
temperature; more for the pan 1 1/3 cups sugar 1 teaspoon vanilla extract 3 large eggs, at room
temperature 1 cup plain, low - fat yogurt 1/2 cup fresh cranberries, chopped
1/2 cup (1 stick)
butter,
softened 3/4 cup granulated sugar 1 large egg, room
temperature 1 teaspoon pure vanilla extract 2 cups all - purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup fresh blueberries 1 (8 oz.)