For the best frosting consistency,
use softened butter and cold cream cheese, and add the powdered sugar in batches.
Let me know how they turn out for you when
you use softened butter.
The recipe indicates to
use softened butter, so I would try it with just softened butter which helps with the texture of these brownies.
But in a pinch, you can
use softened butter as well.
I also accidentally
used softened butter instead of melted butter and my cookies didn't spread as much as the original image showed.
I made the cupcakes and
used softened butter in place of the shortening.
I used softened butter so it would whip together, then I let it firm up in the fridge last night.
This one is more cookie like and
uses soften butter instead of the cold butter as in pate brisee which creates a flaky crust.
You could definitely try
using softened butter or ghee instead, possibly even coconut oil!
I love the suggestion of
using softened butter mashed with the yolks.
You could definitely try
using softened butter or ghee instead, possibly even coconut oil!
Not exact matches
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 small bowl
use a hand mixer to blend the
softened vegan «
butter and matcha.
2 1/3 cups all - purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 12 tablespoons unsalted
butter, slightly
softened 1 cup packed dark brown sugar - I
used light brown sugar 1/2 cup granulated sugar 2 large eggs 2 teaspoons vanilla 2 cups coarsely crushed pretzel sticks 2 cups bittersweet chocolate chips
Pin It Ingredients For the cake: 355g plain flour 1 tbsp baking powder 1/2 tsp salt 225 ml milk 2 tsp vanilla extract (I
used 1 tsp extract and 1 tsp vanilla bean paste) 400g caster sugar 225g unsalted
butter,
softened... Continue Reading →
Swap in 3/4 cup creamy peanut
butter for one stick of the softened butter, and use my Peanut Butter Gr
butter for one stick of the
softened butter, and use my Peanut Butter Gr
butter, and
use my Peanut
Butter Gr
Butter Granola!
1/2 cup of
butter, softened (I used I Can't Believe It's Not Butter) 1/2 cup of sugar 2 eggs 1 teaspoon of vanilla extract 1 1/3 cup of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2 cup of peanut or any other nut butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate
butter,
softened (I
used I Can't Believe It's Not
Butter) 1/2 cup of sugar 2 eggs 1 teaspoon of vanilla extract 1 1/3 cup of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2 cup of peanut or any other nut butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate
Butter) 1/2 cup of sugar 2 eggs 1 teaspoon of vanilla extract 1 1/3 cup of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2 cup of peanut or any other nut
butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate
butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate chips
1 cup
softened butter, i
use green valley organics 1 cup brown sugar 2 cups quick cooking oats 1 1/2 cups plus 2Tbl spelt flour, divided 2 cups dried berries (my local mom's has blueberries, cranberries & cherries.
In a large bowl
using a stand or hand - held electric mixer, beat the
butter on medium speed until
softened.
In a separate large bowl
using a stand or hand - held electric mixer beat the
butter until well
softened.
In a large bowl
using a stand or hand - held electric mixer beat the
butter for about 1 minute to
soften.
Let's get to baking... Gluten - Free Chocolate Chip Cookies Yields: 18 cookies Ingredients: 3/4 cup Earth Balance spread,
softened (you may
use margarine or unsalted
butter too) 3/4 cup packed light brown sugar 1/4 cup white sugar 1 egg...
I
used Land o Lakes spreadable
butter with canola oil in place of
softened butter, and NoEgg egg replacer instead of fresh eggs, since I happened to have these on hand and not the others.
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
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
You may
use an equal volume of
softened butter in place of shortening.
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.
In a large bowl
using a stand or hand - held electric mixer beat the
butter until well
softened.
Similar to making the Tomato Base, spray the bottom of a saucepan with 5 sprays of low fat cooking spray, add the onion and
soften it, stirring often,
using boiled water from a kettle if the onions begin to stick, then once soft add the
butter beans and the vegetable stock.
2 tablespoons olive oil 2 tablespoons
butter,
softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another
use)(you can
use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
If you need it softer, place your coconut
butter container in a bowl of warm water to
soften (I like
using mason jars to store the coconut
butter).
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
Place
softened brown
butter in a medium - large mixing bowl and
use an electric mixer to beat it until light and fluffy, about 1 - 2 minutes.
In a medium sized bowl
using an electric mixer on medium speed, beat together the
butter and cream cheese until
softened and evenly mixed together (about 2 - 3 minutes).
FOR CHILI LIME
BUTTER 1/2 stick (1/4 cup) unsalted butter, softened 1 tablespoon shallot, finely chopped 1 teaspoon lime zest, finely grated 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoo
BUTTER 1/2 stick (1/4 cup) unsalted
butter, softened 1 tablespoon shallot, finely chopped 1 teaspoon lime zest, finely grated 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoo
butter,
softened 1 tablespoon shallot, finely chopped 1 teaspoon lime zest, finely grated 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I
used jalapeno because it's all I had) 1/2 teaspoon salt
Top with another sheet of paper;
using a rolling pin, pound
butter to
soften and flatten to about 1/2 inch.
salt 1/2 cup
butter,
softened 1 cup sugar 3 eggs 3/4 cup (6 ounces, weight) 2 % Greek Yogurt (I
used Chobani) 1 Tbs.
And the final one — instead of letting the
butter soften on the table, I
used the microwave on short bursts.
Using all the
softened butter, generously coat the inside of an 8 - by -2-inch cake pan and place it in the refrigerator.
Instead of the spongy cakes we're
used to today, these layers are more like cookies — firmer, so they slowly
soften beneath liberal applications of apple
butter and cooked apples.
I ground my own oats and
used softened, not melted,
butter.
Filling 1/2 cup (4 ounces or 115 grams) cream cheese,
softened 2 tablespoons (1 ounce or 30 grams) unsalted
butter,
softened 1/3 cup (40 grams) powdered or confectioners» sugar 1/2 cup (130 grams) creamy peanut
butter (I
use Skippy but think a more natural one would work just fine here) 1/4 teaspoon coarse or kosher salt 1/2 teaspoon vanilla extract
Does «
softened butter» mean leave a stick of
butter out so that it is room temperature when
used in baking?
I went for the peaches that desperately needed
using, didn't even bother peeling them — just cut them up, juices dripping off the cutting board all over my hands, and tossed them into a pan —
softened them up over the heat in some
butter and maple syrup, a little cinnamon / vanilla, and called it good.
I think I'll brown 1/4 cup of the
butter, and
use the 1/2 cup as
softened butter.
Ingredients for Gingerbread Men: 4 cups flour 3/4 tsp baking soda 1/2 tsp salt 1 tsp powdered ginger 1 tsp nutmeg 1 tsp cinnamon 1/2 tsp allspice 1/2 tsp cloves 1/2 cup light brown sugar 1/2 cup
softened vegan
butter (I
used Earth Balance) 1 cup light molasses
1 1/2 cups AP flour or Gluten Free flour blend (we
used Pamela's GF Artisan Blend) 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons unsalted
butter,
softened 3/4 cup granulated sugar, plus 1 tablespoon 1 large egg 2/3 cup buttermilk 2 teaspoons vanilla extract 3 teaspoons grated lemon zest, divided (orange is ok if you prefer) 1/2 cup each raspberries and blueberries
3 Tablespoons Coconut Oil,
softened 1 Tablespoon Cashew
Butter 1 Tablespoon Cocoa powder 1/2 teaspoon Pure Vanilla Extract 1/3 cup plus 1 teaspoon Oats (can
use gluten - free) 3 Tablespoons Xylitol Dash Sea Salt
Ingredients: 2 1/2 cups all - purpose flour 2 tsp cornstarch 1 1/2 tsp baking powder 3/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 tsp salt 3/4 cup
butter,
softened 3/4 cup granulated sugar 3/4 cup light - brown sugar 1 large egg 1 large egg yolk 3 Tbsp sour cream 1 tsp vanilla extract 1/4 - 1/2 tsp almond extract (
use a 1/2 if you want a slightly more noticeable almond flavor) 1/4 cup granulated sugar 1 1/4 tsp cinnamon
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