Cream the first three ingredients on medium speed
using the paddle attachment of an electric mixer until smooth, about 2 - 3 minutes.
Using the paddle attachment of an electric mixer, blend the cream cheese and avocado.
Not exact matches
To make the topping, place the butter in the bowl
of an
electric mixer fitted with the
paddle attachment (you can also
use a hand
mixer).
In the bowl
of an
electric mixer fitted with the
paddle attachment or
using a hand
mixer, beat together sugar, melted butter, eggs, vanilla extract and orange zest on medium - high speed until well combined.
In the bowl
of a stand
mixer using the
paddle attachment or a large
mixing bowl with an
electric hand
mixer, cream butter and sugar on medium speed until light and fluffy.
Put the flour, cocoa, sugar, baking powder, salt and butter in the bowl
of a stand
mixer using the
paddle attachment (or
use a handheld
electric mixer) and beat on low speed until you get a sandy consistency and everything is combined.
Using a
paddle attachment,
mix on high speed with an
electric mixer until the mixture is the consistency
of whipped cream.
In the bowl
of your
electric mixer, fitted with the
paddle attachment, (or
use a hand
mixer) place the flour, sugar (minus 1/4 cup (50 grams)-RRB-, baking powder, salt, and orange zest.
Frosting: Place the cream cheese and butter in the bowl
of your
electric mixer, fitted with the
paddle attachment (or
use a hand
mixer) and beat until smooth.
In the bowl
of a stand
mixer fitted with the
paddle attachment (if you have the
attachment with the blade it is great for this) or
using an
electric hand
mixer, beat the butter and sugar on high for 5 minutes until pale, light and fluffy.
In the bowl
of a stand
mixer fitted with the
paddle attachment (or
using a bowl and handheld
electric mixer), cream together the butter, brown sugar, and granulated sugar until light, wiping down the bowl and beater as needed.
In the bowl
of your
electric mixer fitted with a
paddle attachment (or in a medium bowl
using a hand - held
mixer), cream your butter on medium - high speed until pale and fluffy.
For the frosting, in the bowl
of an
electric stand
mixer,
mix all
of the ingredients together
using the
paddle attachment.
In the bowl
of a stand
mixer fitted with the
paddle attachment, or
using a bowl and a handheld
electric mixer, beat together the vanilla sugar, coconut oil, and both types
of vanilla bean until creamy.
Beat together butter and 1 cup
of the sugar
using an
electric mixer fitted with the
paddle attachment on medium - high speed, 3 to 5 minutes.
In the bowl
of a stand
mixer fitted with the
paddle attachment (or
using a bowl and handheld
electric mixer), cream together the butter, cream cheese, brown sugar, and granulated sugar until light and fluffy.
Place the eggs, sugar, and vanilla extract in the bowl
of your
electric mixer, fitted with the
paddle attachment (can also
use a hand
mixer).
Sift the cake flour in the bowl
of an
electric mixer fitted with the
paddle attachment (Or a medium bowl if
using a hand
mixer).
In the bowl
of your
electric mixer, fitted with the
paddle attachment (can also
use a hand
mixer), beat the butter and sugar until light and fluffy.
To make the frosting, in a large bowl
using an
electric mixer, or in the bowl
of a stand
mixer fitted with the
paddle attachment, whip the cream cheese until smooth, and then blend in the maple syrup and vanilla.
In the bowl
of a stand
mixer fitted with the
paddle attachment or
using electric mixer, beat butter in until light and creamy.
FOR THE FROSTING In the bowl
of a stand
mixer fitted with
paddle attachment or
using electric mixer, beat cream cheese and butter until light and fluffy.
Once the potatoes are done cooking, drain the pot well and add the potatoes to the bowl
of a stand
mixer with the
paddle attachment (or transfer them to a large bowl if
using an
electric mixer).