Place all ingredients in the bowl of a stand mixer and mix
with the paddle attachment for ten minutes.
Place butter in the bowl of a stand mixer and beat
with the paddle attachment for 3 minutes to soften.
Cream the butter and sugar in the bowl of an electric mixer fitted
with the paddle attachment for 4 to 5 minutes, until light.
Cream the butter and sugar in the bowl of an electric mixer fitted
with the paddle attachment for 4 to 5 minutes, until light and fluffy.
In our GFABin5 we suggest using a Stand Mixer
with the paddle attachment for the smoothest dough and ease of mixing.
Not exact matches
In a mixing bowl, fitted
with paddle attachment, place the butter, white, brown sugars and beat on medium
for 30 seconds.
In a mixing bowl,
with the
paddle attachment on, cream the butter
with the sugar until light and fluffy,
for about 2 - 3 minutes
Remove the pan from the heat and turn the batter into the bowl of an electric mixer fitted
with the
paddle attachment and stir
for a minute or so on low just to cool it down a bit.
In the bowl of a stand mixer fitted
with paddle attachment, cream butter, sugar, and salt
for 1 - 2 minutes, until fluffy.
In the bowl of an electric mixer fitted
with the
paddle attachment, combine the dry ingredients, including the sugar, together on low - speed
for 30 secs.
In a stand mixer fitted
with a
paddle attachment, cream together the butter, coconut oil, and sugar on medium high
for 3 - 4 minutes, until light and fluffy.
Mix
with the
paddle attachment on medium speed
for 2 minutes.
While waiting
for the sugar cookie to cool, prepare the cream cheese frosting by whipping together cream cheese and butter until pale and fluffy using an electric stand mixer fitted
with the
paddle attachment.
Combine the butter and sugar in the bowl of a stand mixer fitted
with the
paddle attachment and cream together on medium - high
for 2 to 3 minutes.
In the bowl of a stand mixer fitted
with a
paddle attachment, cream together the butter, shortening, and sugars on medium - high
for 2 - 3 minutes.
In the bowl of a stand mixer fitted
with a
paddle attachment, cream together the butter, shortening, and cream cheese on medium - high
for 2 - 3 minutes until smooth and fluffy.
In an electric mixer fitted
with a
paddle attachment, cream together the butter (
for the cake), sugar, and salt.
For the Cookie Base Using a stand mixer
with a
paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes.
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 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.
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.
Transfer the dough to the bowl of a stand mixer fitted
with the
paddle attachment, stir on medium speed
for 1 minute to release steam from the dough.
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).
Transfer the dough to the bowl of an electric mixer
with a
paddle attachment and mix on medium speed
for 2 - 3 minutes until it cools down a little.
In a stand mixer fitted
with the
paddle attachment, cream the butter, sugar and corn syrup together on medium high - speed
for 2 to 3 minutes.
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.
Using a stand mixer fitted
with paddle attachment (or use electric beaters), combine almond butter and brown sugar at medium - high speed
for 2 - 3 minutes until lighter and fluffy.
Beat the butter, powdered sugar and salt in a large bowl
with electric beaters (or
paddle attachment for stand mixer) until fluffy.
In the bowl of a stand mixer (or you can use a hand mixer instead), beat the sour cream
for 15 seconds
with the
paddle attachment to spread it around the bowl really well.
In the bowl of an electric mixed fitted
with the
paddle attachment, cream together the butter, oil, and sugar
for a couple minutes.
For the frosting, combine the mascarpone and powdered sugar in a stand mixer fitted
with a
paddle attachment.
In the bowl of a stand mixer
with the
paddle attachment, beat the softened butter and the sugar on medium - high
for 5 minutes until pale in color and light and fluffy, stopping to scrape down the sides of the bowl half - way through.
In the bowl of an electric mixer fitted
with the
paddle attachment, cream together the butter and sugar
for a few minutes.
In the bowl of an electric mixer fitted
with the
paddle attachment, beat the eggs and sugar on medium - high speed
for 5 to 10 minutes, until very thick and light yellow.
Beat the first five ingredients together
for about 1 minute or until light and fluffy in a bowl
with a
paddle attachment.
Using a stand mixer fitted
with the
paddle attachment, cream the butter and sugar
for about 5 minutes, until light and fluffy.
In the bowl of an electric mixer fitted
with the
paddle attachment, cream together the butter and sugars
for a couple minutes.
In the bowl of a mixer
with paddle attachment, on medium speed, mix the butter
with 1 cup confectioners» sugar until fluffy,
for about 4 minutes.
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 a the bowl of a stand mixer fitted
with the
paddle attachment, combine flour, sugar, baking powder, cinnamon and salt and mix
for about 30 seconds.
Beat the butter, sugar and brown sugar together
with the
paddle attachment of a stand mixer
for 2 minutes, or until fluffy.
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.
Using a stand mixer
with the
paddle attachment, cream the sugar and shortening
for 3 - 4 minutes.
In a bowl of stand mixer fitted
with a
paddle attachment cream soft butter and sugar on medium speed
for about 5 - 7 minutes.
For the dough, combine the yeast and milk in the bowl of a stand mixer fitted
with the
paddle attachment.
Beat butter and 1/2 of the icing sugar
for 5 minutes
with either a
paddle attachment on a stand mixer, or
with whisk beaters on a hand mixer.
In the bowl of a stand mixer fitted
with the
paddle attachment, beat the butter / shortening on a medium speed
for 30 seconds, until smooth.