In the bowl of a stand mixer fitted
with a paddle attachment beat the shortening for 2 minutes.
In a stand mixer fitted
with the paddle attachment beat the eggs and 1/3 cup sugar on medium high speed for 3 minutes.
Using a stand mixer
with a paddle attachment beat the butter until light and fluffy.
With the paddle attachment beat the cream cheese until it's super smooth - no lumps people!
Using a stand mixer
with paddle attachment beat unsalted butter, granulated sugar, egg, and pure vanilla extract on medium speed until smooth.
In a bowl of stand mixer
with paddle attachment beat butter and both sugars until they become light and fluffy.
In the bowl of an electric stand mixer fitted
with the paddle attachment beat the margarine with the brown sugar and sugar until light and fluffy.
In the bowl of an electric stand mixer fitted
with a paddle attachment beat the oil with the sugar and brown sugar until combined.
In a mixer fitted
with a paddle attachment beat together both sugars, lemon zest, and vanilla for 2 - 3 minutes, until sugar is infused with lemon smell.
Marshmallow Cream: In the bowl of a stand mixer fitted
with the paddle attachment beat together the marshmallow fluff and shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes.
Not exact matches
In a bowl of a stand up mixer fitted
with a
paddle attachment, combine all the butters
with the honey / coconut sugar and vanilla bean seeds and
beat until well incorporated and fluffy.
In a mixing bowl, fitted
with paddle attachment, place the butter, white, brown sugars and
beat on medium for 30 seconds.
Using a stand mixer
with the
paddle attachment,
beat together the butter and sugars, until light and fluffy, about 3 minutes.
Beat sugar, butter, and molasses in the large bowl
with a hand mixer, or in the bowl of a stand mixer fitted
with the
paddle attachment.
In the bowl of your mixer (no need to wash the bowl),
beat the cream cheese
with a
paddle attachment.
While the crust is baking, place the cream cheese and the peanut butter in the bowl of a standing mixer and
beat on medium speed
with the
paddle attachment until smooth.
In the bowl of a stand mixer fitted
with the
paddle attachment,
beat eggs, oil, and remaining 1⁄2 cup (100 grams) granulated sugar at medium - high speed until thick and pale yellow, 5 to 6 minutes.
Using a stand mixer fitted
with the
paddle attachment,
beat butter, granulated sugar and brown sugar together until light and fluffy, about 3 minutes.
5) Place the cream cheese in the bowl of a stand mixer fitted
with the
paddle attachment and
beat until light and fluffy, 3 to 4 minutes.
1
Beat cream cheese, then sugar: Cut the cream cheese into chunks and place in the bowl of an electric mixer,
with the
paddle attachment.
Place butter in the bowl of a stand mixer and
beat with the
paddle attachment for 3 minutes to soften.
Beat the butter and cream cheese
with a
paddle attachment until it's light and fluffy and completely combined then add in the flour.
In the bowl of your stand mixer fitted
with the
paddle attachment (or a large bowl
with a hand mixer), place the egg yolks and 1/2 cup (100 g) sugar, and
beat on medium - high speed until pale yellow.
Using a stand mixer
with the
paddle attachment,
beat together the butter and brown sugar, until light and fluffy, about 3 minutes.
In the bowl of a stand mixer fitted
with the
paddle attachment,
beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.
In a stand mixer fitted
with the
paddle attachment,
beat butter
with sugar until light and fluffy.
In the bowl of your mixer fitted
with a
paddle attachment,
beat the cream cheese until smooth.
In bowl of stand mixer fitted
with paddle attachment,
beat butter and both sugars on medium speed until light and fluffy, around 3 minutes.
Make the frosting:
Beat the cream cheese and butter at medium speed in the bowl of an electric mixer fitted
with the
paddle attachment until smooth and fluffy, 3 - 5 minutes.
In the bowl of an electric mixer fitted
with a
paddle attachment,
beat the butter until smooth
with no visible lumps.
Wipe out (do not wash) the bowl, fit the stand mixer
with the
paddle attachment if you have one, or continue
with the hand mixer, and
beat the cream cheese
with the remaining 1 cup confectioners» sugar on medium speed until the cream cheese is satiny smooth.
In a stand mixer
with the
paddle attachment,
beat butter on medium - high speed for 2 - 3 minutes, until light and fluffy.
With a
paddle attachment on, turn the mixer on medium to low speed and
beat the butter for 2 - 3 minutes until fluffy.
I used AP flour
with a Tablespoon of vital wheat gluten added for good measure, and
beat the dough
with the KA mixer
paddle attachment for three minutes.
With a hand mixer, or stand mixer fitted with the paddle attachment, beat butter for 2 minutes, until smooth and creamy, scraping down the sides of the bowl and the beater as necess
With a hand mixer, or stand mixer fitted
with the paddle attachment, beat butter for 2 minutes, until smooth and creamy, scraping down the sides of the bowl and the beater as necess
with the
paddle attachment,
beat butter for 2 minutes, until smooth and creamy, scraping down the sides of the bowl and the beater as necessary.
In the bowl of a stand mixer fitted
with the
paddle attachment or using a hand mixer,
beat together sugar, oil, eggs and vanilla on medium high speed until well combined.
Using a stand mixer fitted
with the
paddle attachment,
beat together the butter and cream cheese on medium speed until smooth.
In the bowl of a stand mixer fitted
with a
paddle attachment,
beat the butter
with the granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until light and fluffy.
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.
Second, I ended up
beating the batter in my KA Mixer (
with the
paddle attachment) at a speed of 8 for five minutes and a speed of 6 for an additional two minutes.
In a mixing bowl,
with the
paddle attachment on,
beat the butter and peanut butter on low speed until combined.
in a stand mixer fitted
with the
paddle attachment,
beat the oil and sugar together.
Place measured butter in the bowl of a stand mixer fitted
with a
paddle attachment and
beat on medium high until light in color and fluffy, about 3 to 5 minutes.
in the bowl of a stand mixer fitted
with the
paddle attachment,
beat the oil and sugar on medium speed until combined.
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).
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.
Add the butter and sugars to the bowl of a stand mixer fitted
with a
paddle attachment (or a large bowl if using a hand mixer) and
beat on medium - high speed until light and fluffy, about 4 minutes.
Frosting: Using a handheld mixer or stand mixer fitted
with the
paddle attachment,
beat the butter and cream cheese together until smooth.
In a stand mixer fitted
with the
paddle attachment,
beat the butter, 3/4 cup pretzels and the confectioners» sugar on low until creamy.
In the bowl of a stand mixer (or other large mixing bowl if using a hand mixer), mix the butter
with the granulated and brown sugar and
beat until fluffy
with the
paddle attachment.