Sentences with phrase «use a hand mixer for»

I used my hand mixer for this part, but a wooden spoon would work as well

I followed the dairy free recipe to a tee and used the hand mixer for over 10 min and never got it to form peaks.

I do not have a stand mixer and used a hand mixer for the buns, needless to say I burnt out the hand mixer.

I just tried the frosting and it never became fluffy — and I used a hand mixer for almost 20 minutes.

You can also use a hand mixer for this.

How long would you say you use the hand mixer for?

Add to wet mixture and mix using hand mixer for about 2 - 3 minutes.

Not exact matches

Use your hands to mix everything together, kneading the mixture together with your fingers for a few minutes until everything is perfectly sticky.

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.

In a large bowl, using a stand mixer or hand mixer, blend room temperature butter, sugar, and Stevia baking blend for about 5 minutes until the mixture is fluffy.

I use a KitchenAid stand mixer with a flat beater to make the batter for my buttermilk pancakes, but you can use a hand mixer or whisk.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

I personally use my KitchenAid Classic Stand Mixer and its whisk attachment for whipped body butter recipes (this mixer was hands - down one of the most awesome Christmas gifts ever — thanks hubMixer and its whisk attachment for whipped body butter recipes (this mixer was hands - down one of the most awesome Christmas gifts ever — thanks hubmixer was hands - down one of the most awesome Christmas gifts ever — thanks hubby!).

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chimix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chimix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiuse your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiUse a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiMix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

In a large mixing bowl, using a hand mixer on high speed, cream the butter, sugar and molasses together for 20 to 30 seconds.

Using a stand mixer or electric hand mixer, beat the butter in a bowl for 3 - 4 minutes until pale and creamy.

For Royal Icing with Egg Whites: In the large bowl whisk the egg whites with the lemon juice (can use an electric stand mixer or hand mixer).

I've made this recipe for several years and loved it every time, but apparently switching from giving my arm muscles a workout with the hand mixer to using the Kitchenaid caused me to overmix the dough.

Ok, you know I'm not a great cook, so I have a question — I don't own a stand mixer for my tiny little kitchen... so can I use my hand mixer to beat the filling, or should I borrow one?

The directions are for making them by hand, but using a kitchen aide mixer with a dough hook is definitely the easiest route.

In a large bowl using a stand or hand - held electric mixer beat the butter for about 1 minute to soften.

Use your hands to mix until the squash is coated, then bake for 30 - 35 minutes, or until soft and golden.

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

For the people having trouble with the mayo (i.e. no immersion blender), I used a hand blender and while the mayo immediately after mixing looked a bit too soupy, I let it sit in the fridge and it thickened up into a great mayo - consistency in about an hour.

Add the yeast packet and continue to beat for several minutes (may stir by hand or use a stand mixer with a flat paddle attachment — this dough is too thick to use an electric hand mixer).

Mix until ingredients are combined and knead for about 5 minutes, I use my mixer but if you don't have one just knead the dough with your hands on a floured work surface.

Use a hand mixer to mix for 1 minute.

If using a mixer (or by hand), once dough has been kneaded for 5 minutes (10 by hand) and is soft and pliable, form it into a ball and place it into a lightly oiled bowl, cover, and let rise until doubled, ~ 2 hours.

For the Cream Cheese Icing... In the same bowl that you used for the cinnamon filling, mix together, using the hand mixer again: 2 cups powdered sugar 2 ounces cream cheese 1 tsp vanilla 4 T. mFor the Cream Cheese Icing... In the same bowl that you used for the cinnamon filling, mix together, using the hand mixer again: 2 cups powdered sugar 2 ounces cream cheese 1 tsp vanilla 4 T. mfor the cinnamon filling, mix together, using the hand mixer again: 2 cups powdered sugar 2 ounces cream cheese 1 tsp vanilla 4 T. milk

If using a mixer leave the dough ball in the bowl, if kneading by hand form the dough into a ball and place back into the bowl then cover with a tea towel and leave to rise for 30 minutes or until the dough has double in size.

Using a stand mixer or hand mixer, mix together for one minute.

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.

No room on the kitchen counter to set up, use the portable hand electric mixer for cake mixes.

Then, the dough is kneaded — again, either by hand or machine (using a dough hook with a stand mixer or bread machine)-- for several minutes until it takes on a soft, smooth appearance.

Set bowl over a pan simmering with water (not touching the bowl) and continue to beat mixture with the hand mixer for 12 minutes (until stiff peaks form and frosting temperature reaches 160 degrees F. I used a candy thermometer for this).

I have a kitchen aid, but actually used a whip attachment on my regular hand mixer for my hand cream & was surprised at how well that worked.

Stir together by hand or (recommended method) use a mixer to whip everything together for about 15 seconds.

Use a hand mixer to combine the two, place the mixture in the fridge for a few minutes to thicken it up a bit, and then continue using your hand mixer until you get the consistency you like.

Use a stand mixer or hand mixer to beat the combined ingredients for about 10 minutes or until the marshmallow is light and fluffy and starts to hold its shape.

In a large bowl using a hand mixer or stand mixer, beat butter and sugars for 1 - 2 minutes, until light and creamy.

In the bowl of a stand mixer (or you can use a hand mixer instead), beat the sour cream for 15 seconds with the paddle attachment to spread it around the bowl really well.

Removing the bowl from the heat, using a stand or hand mixer, whip the egg mixture on high for exactly 7 minutes, or until stiff peaks form.

but curious why a regular dough hook for the mixer isn't used to blend AND knead the dough since it's already in the mixer??? Yeah, I get the Zen of hand kneading, but ya know....

I've been making breads by hand for a few months now, but got a Kitchenaid stand mixer (which I have named Julia, because I enjoy naming inanimate objects and the first recipe I used it for was from Mastering the Art of French cooking) for my 15th birthday last week and can't wait to use it to take on more complex breads.

For those whose consistency was a bit weird, mine was too, but I then used a hand mixer to whip together to uniform consistency then put back in freezer and it turned into....

Using a hand held mixer, beat mixture for about a minute on high speed.

The recipe I was following recommended using a hand a whisk for about 2 minutes, I of course cheated and used my kitchen aid mixer on a medium speed for about a minute.

For the full bread - making experience, I mixed up the dough by hand, though you can certainly use a stand mixer or food processor.

Remove the plastic wrap and use hand beaters or a stand mixer to beat for 3 to 5 minutes on high, until smooth and creamy.

In a large bowl, using a hand mixer or stand mixer, beat butter and both sugars for 1 - 2 minutes, scraping the bowl as needed.