-- For coconut whipped cream:
With a hand mixer whip some cold coconut creme with some maple syrup and vanilla to taste.
Remove hardened coconut milk from the can and place into a bowl with maple syrup and vanilla and blend on high speed
with a hand mixer until smooth and fluffy.
Add the flour and mix with a rubber spatula until mostly combined, then finish mixing
with the hand mixer.
Put your egg whites in a metal bowl, place bowl over the simmering water and beat
with a hand mixer until the egg white are frothy and almost stiff.
In your electric mixer, with the whisk attachment, (or
with a hand mixer) beat the egg whites until foamy.
In a large bowl, beat the bananas
with a hand mixer on medium speed until mostly smooth.
Add vanilla and maple syrup to the coconut cream and whip
with a hand mixer until fluffy, about 2 minutes.
Alternatively, you can beat the flax meal with water and soaking rum / orange juice by hand or
with a hand mixer on high until well combined.
Blend the fatty coconut milk
with a hand mixer on high speed for 15 - 20 seconds.
In a large bowl, whip cream cheese and butter
with a hand mixer until smooth, then blend in maple syrup and vanilla Store frosting in an airtight jar in the refrigerator until ready to use
It will harden when chilled, so when ready to serve, simply blend
with a hand mixer on high speed until creamy again.
I hope everyone tries to bake this as it is really easy to do — under 20 mins once your butter is soft — even
with a hand mixer.
With a hand mixer blend eggs, oil or butter, maple syrup, pumpkin and vanilla until well combined.
I whip cream
with a hand mixer from the»40s.
In a medium bowl,
with a hand mixer, beat oil and sunflower seed butter until smooth.
In a large bowl, cream the butter, sugar, vanilla extract, molasses and sour cream
with a hand mixer, on high speed, until creamy (15 - 20 seconds).
Add vanilla extract and peppermint flavoring to mixture and beat
with a hand mixer on high speed until mixture is light and thick like frosting and has lost its high gloss (will still have a slight sheen), about 4 minutes.
With a hand mixer beat at medium speed until stiff peaks form.
In another grease - free bowl, beat egg whites
with a hand mixer until they form stiff peaks, about 3 - 4 minutes.
Add in 1/2 tsp vanilla extract and the regular or vanilla - flavored stevia, or maple syrup, to taste (depends on your coconut milk brand) and whip it once more
with your hand mixer to combine it all together.
It just took a long time
with the hand mixer.
In a separate large bowl,
with a hand mixer or stand mixer fitted with the paddle attachment, beat butter, peanut butter, and both sugars for several minutes, until smooth and creamy.
Mix on high
with a hand mixer until smooth and fluffy, a couple minutes.
I also might try
with a hand mixer next time so I will have a better Idea of the consistency (I had to keep checking it in the jar).
It works best if you whip
it with a hand mixer, or stand mixer, as you need to really whip it up to get it light and airy.
Scoop out chilled coconut cream into a large bowl, then whip
with a hand mixer.
All you have to do is combing all icing ingredients together in the bowl of your stand mixer (or in a large bowl to tackle
with a hand mixer) and beat until all the lumps are out and everything is well combined.
Blend
with an hand mixer (immersion blender) or in a regular blender in batches, just make sure when blending hot soup the blender it isn't airtight or it can explode, we don't want that!
Add eggs, milk, oil, and vanilla extract, and beat on medium speed for two minutes
with a hand mixer or stand mixer.
In the bowl of your electric mixer (or
with a hand mixer), beat the sugar and eggs until pale yellow and thick, about 5 minutes.
In the bowl of a stand mixer fitted with the whisk attachment, or a large clean bowl
with a hand mixer, place the egg whites.
Whip cream by hand, in stand mixer with whisk attachment, or
with a hand mixer until just starting to thicken.
For the next steps, you can either use a stand mixer or a large bowl
with a hand mixer.
Beat eggs
with a hand mixer for 30 seconds to a minute, until foamy.
For the muffin batter:
with a hand mixer, beat the butter and sugar together until fluffy.
In a separate, large bowl, place the eggs and vanilla, and beat
with a hand mixer on medium - high speed until frothy (about 1 minute).
In a small bowl, beat eggs, vanilla, salt and sugar
with a hand mixer until light and frothy, about five minutes (this can seem like an eternity
with a hand mixer, but hang in there because it's worth it!).
In your stand mixer or bowl
with hand mixer, blend your flax egg, bananas, quinoa and oil together.
Sift dry ingredients into the bowl of wet ingredients, and mix well
with a hand mixer until a consistent pancake batter is achieved
In a stand mixer (or
with a hand mixer with the double whisk attachment), cream together butter and 1/2 of the powdered sugar.
Beat together the butter and sugar in a stand mixer or
with a hand mixer until light and fluffy, 3 to 5 minutes.
I only get 4
with a hand mixer.
In the bowl of your electric mixer, or
with a hand mixer, beat the butter until creamy and smooth.
This isn't really a recipe, but just take 1/4 -1 / 2 of your avocado and blend (or mix
with hand mixer) it with a splash of oil (I used walnut oil, but olive oil or some other would work — it's just to thin it out a little bit).
Beat
with a hand mixer, until light and fluffy.
You could try
with a hand mixer, but honestly, I've found that gluten - free doughs work best in a stand mixer.
Mix
with a hand mixer until well - combined.
Add the maple and vanilla, and beat
with a hand mixer on high until creamy and fluffy (a few minutes) or use an immersion blender.
Peel the sweet potato and place in a bowl with the butter and seasoning and thoroughly mash
with a hand mixer or whisk.
Beat until egg whites are tripled in volume and meringue is very fluffy, cool, and opaque white, about 12 minutes with a stand mixer and up to 20 minutes
with a hand mixer.