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videos creaming butter and sugar
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These simple sugar cookies are crisp yet tender, keep their shape when baked, and yes, taste great too.
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Make these irresistible melt-in-your mouth shortbread-style cookies, which are topped with lime glaze and zest for a tangy and citrusy punch.
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These tender, buttery sugar cookies use cold butter (no waiting around for yours to soften!) and come together in a food processor, so you can go from zero to dough in minutes.

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This homemade cream cheese frosting can be used to add a pleasantly sweet and tangy note to almost any cupcake, layer cake, or any recipe that calls for buttercream.
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Everyone’s suddenly an artist with this foolproof sugar cookie royal icing that will have you decorating in no time.
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Caramelized bananas in a boozy, butterscotch-y sauce served over creamy mascarpone makes for a delicious dessert paying homage to a classic.

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When adding the caramel to the popcorn and peanuts, work quickly and thoroughly to coat the other ingredients before it hardens.
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Make ice cream without an ice cream machine using this zip-top bag and rock salt trick. Peppermint flavoring and candy canes are festive, but you can flavor your ice cream any way you like.
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Once you master the sufganiyot (click for recipe) technique, you can fill it with whatever you like, including this chocolate cream.
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It adds even more toasty, nutty, caramelized flavor.
Shilpa Uskokovic

Cooking
With just a few ingredients, it will dramatically improve any and every cake.
Emma Laperruque

techniques
Making dessert has never been sexier.

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This oat spread is sweet, drizzly, and allergen-free—and I can’t stop eating it.
Ali Francis

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Keep it around for bouncier bread, creamier ice cream, and more.
Shilpa Uskokovic

techniques
Tips and tricks for getting the perfect light and fluffy texture in baked goods
Dawn Perry
Videos
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Bon Appétit test kitchen manager, Brad Leone, is back with the second episode of "It’s Alive," and this time he’s taking you to school, making tangy, creamy, salty cultured butter. Will it be boring? Nope. Is the process scientifically accurate? Maybe. Will there be jokes and made-up words? Most likely. Will you learn about butter? Of course. Get those churning hands ready, buy some buttermilk, cream, and grab some bread. It’s Butter. It’s Alive.

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Store-bought butter comes in all types, shapes, and sizes but there's something unmistakably satisfying (and delicious) about making your own at home. Flavor scientist Arielle Johnson demonstrates precisely how to make it happen in your own kitchen, explaining in detail each step of turning liquid dairy into flavorful, spreadable butter.

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Philly Cream Cheese forest animation

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Food Editor Shilpa Uskokovic loved peanut butter cups so much while growing up that she’s created a grown up take on her childhood favorite. This hazelnut butter cup tart looks exactly like a giant Reese’s peanut butter cup and will rival anything you’d find in the candy aisle.

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Join Rick in the Test Kitchen as he makes toffee cookies! Using chocolate wafers instead of chips is a cookie game-changer. They spread as they melt, creating thin pockets of chocolate in each layer, and stay much softer at room temperature.
Get the recipe: Brown Butter Chocolate Chip Cookies With Toffee
Get the recipe: Brown Butter Chocolate Chip Cookies With Toffee

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Join Rick Martinez in the Bon Appétit Test Kitchen as he makes apple cider doughnuts. These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers’ markets, or make your own.
Check out the recipe here: https://weightloss-tricks.today/recipe/bas-best-apple-cider-doughnuts%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">
