Place all the ingredients in either a stand mixer bowl with a whisk attachment, or a large mixing bowl
with handheld beaters (or by hand with a little extra elbow grease).
-LSB-...] In case you haven't heard, some wonderful person discovered that if you keep the liquid when you drain a tin of chickpeas, and you whip up that liquid
with a handheld beater, then you can make ** vegan meringue **.
Mix the oil, sugar, eggs, and vanilla together
with a handheld beater or paddle attachment on medium speed until all ingredients are thoroughly combined, about one minute.
Not exact matches
Combine vegan butter and vanilla in either the bowl of an electric mixer, or in a regular bowl and beat
with handheld electric
beaters.
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.
If mixture is lumpy, whisk it
with an electric
handheld beater in the pot, giving you a smooth texture.
Meanwhile, place the eggs and coconut sugar in a mixing bowl and beat (either
with an electric
handheld beater or in a bench top mixer) until they become pale and frothy, approximately 10 minutes.
In the bowl of a stand mixer fitted
with the whisk attachment (or using a bowl
with a
handheld electric mixer), cream together the butter and cooled strawberry purée until completely smooth, wiping down the bowl and
beater as need.
Add all the ingredients to your stand mixer bowl
with the whisk attachment or alternatively you can use a bowl
with hand
beaters or a
handheld mixer.
Beat egg whites in the very clean bowl of a stand mixer fitted
with the whisk attachment on medium speed until frothy, about 30 seconds (you can also use a
handheld beater, or do this by hand
with a balloon whisk).
In a stand mixer fitted
with the whisk attachment, or using an electric
handheld mixer, beat the cream until it holds soft peaks when the
beaters are lifted out.