AnnaLou's Southern Custard Eggnog

3 eggs, slightly beaten

2/3 cup sugar

dash of salt

3 1/2 cups milk

1 1/2 teaspoon vanilla

1 teaspoon rum extract

1 quart milk or half and half

Mix eggs, sugar, and salt in heavy pan. Stir in 3 1/2 cups milk milk gradually. Cook over low (#7 on the burner), stirring constantly, until it almost boils (approximately 10 minutes). 

Remove from heat. Stir in flavorings. Cool. 

Add 1 quart milk or half and half.

Makes approximately 2 quarts.

Southern Custard Eggnog

That Icelandic Apple Pie I'm trying to figure out

Ingredients:

DOUGH

200g - flour

150g - unsalted butter (not melted )

Pinch of salt

CAKE FILLING

5- medium apples

1 tbsp- of honey

One pack of Vanilla pudding

TOP OF CAKE

5 tbsp- flour

2 tbsp- sugar (or more if you wanna have it more sweet)

1 small spoon of cinnamon

60g - unsalted butter

CARAMEL

150g-sugar

40g - unsalted butter

60 ml- heavy cream

Pinch of salt

(If you have your own recipe for caramel you can use it instead)

1. Mix all the ingredients for dough. Evenly spread the dough on baking sheet coated in baking paper.

2. Pre-heat oven on 180 degrees Celsius.

3. For filling cut scattered apples into small pieces and mix it with honey and cooked pudding and put it on dough.

4. Mix all the ingredients for Top of cake and put it on dough with filling.

5. Bake at 180 degrees Celsius for 45 minutes. For sure check cake after every 15 minutes.

6. Let the cake cool down xD.

7. While the cake is cooling make caramel. Melt the sugar and then slowly add heavy cream and butter and salt.

8. Put caramel on cake put it in fridge for 2 hours and enjoy

OR

https://cookingwithcarlee.com/streusel-topped-apple-custard-pie/#recipe

And then drizzle caramel on top (after it's cooled a little? Do you need the topping?), serve with whipped cream

Streusel Topped Apple Custard Pie

Prep Time 15 minutes

Cook Time 45 minutes

Servings 12

Ingredients:

1 9-inch unbaked pastry shell

14 oz condensed milk

1/2 cup butter, divided in half

2 large eggs

1/2 teaspoon ground cinnamon

1 dash grated nutmeg

4 cups apple slices

1/2 cup light brown sugar, packed

1/2 cup all-purpose flour

Instructions:

1. Preheat oven to 425 degrees F and put the pie crust pastry in a 9-inch pie plate.

2. In a medium mixing bowl, melt 1/4 cup of the butter

3. Stir in the condensed milk.

4. Add the eggs, cinnamon, and nutmeg. Mix well.

5. Distribute the apple slices in the prepared pie crust and pour the custard mixture over the top.

6. In a small bowl, combine the flour and brown sugar. Cut in the remaining 1/4 cup of butter until crumbly. If desired, you can stir in about 1/4 cup of chopped nuts as well.

7. Sprinkle the crumb mixture over the pie.

8. Bake on the bottom rack of the oven for 10 minutes.

9. Reduce the heat to 375 degrees F and continue to cook for about 30-35 more minutes or until the crust and streusel are golden brown.

10. Cool at room temperature for an hour or two before moving to the refrigerator to chill.

11. Store in the refrigerator.

Caramel Sauce

1 cup granulated sugar

6 Tablespoons salted butter

1/2 cup heavy cream

1/2 teaspoon salt

In a medium saucepan (not non-stick?) over medium heat, cook the sugar, stirring constantly with a wooden spoon, until the sugar clumps melt and form an amber liquid, 2-5 minutes. Add the butter, 1 Tablespoon at a time, until melted. It will bubble a lot, so be careful and continue to stir. When all the butter has been added, let the mixture bubble for about a minute without stirring.

Slowly add the heavy cream and let boil for a minute without stirring--it will bubble high in the pan. Remove from the heat and add the salt. Let cool. Gently stir. Cover and refrigerate until ready to use.

or

Ingredients

• 1 pie crust unbaked

For the Crumble:

• 1¼ cups all-purpose flour (150g)
• ½ cup packed light brown sugar (110g)
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ½ cup unsalted butter melted and cooled (113g)

For the Filling:

• ¼ cup lemon juice (60ml, about 1 lemon)
• 2½ pounds apples (I like Granny Smith or Honeycrisp) (1.13kg)
• ⅔ cup granulated sugar (133g)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅓ cup all-purpose flour (40g)

Instructions

• Preheat the oven to 400°F.

For the Crust:

• Roll out your chilled pie dough into a 12- to 14-inch circle. Transfer the dough to a 9-inch pie dish. Trim the edge of the dough to a 1-inch overhang, then fold the excess under and crimp the edge. Freeze while you make the filling.

For the Crumble:

• Combine the flour, sugar, cinnamon, and salt in a small mixing bowl. Pour in the melted butter then mix until large clumps form. (If the butter is too warm the mixture will form a glob instead of crumbles. Just pop in the fridge to chill a few minutes if needed and then break it up with your hands.)

For the Filling:

• Peel, core, and slice your apples, then toss with the lemon juice in a large mixing bowl. Add the sugar, flour, cinnamon, and nutmeg then toss to combine evenly. Pour the apples into the frozen pie crust, pressing them down into the crust and mounds them slightly in the center. Place the pie on a rimmed baking sheet.
• Bake for 20 Minutes. Reduce the oven temperature to 350°F.
• Remove the pie and sprinkle the crumble topping over the apples. Continue baking for 1 hour minutes or until the crust is golden brown, the filling is bubbly, and the apples are soft when a skewer is poked in the center. Tent the pie or crust with foil at any point if it appears to be browning too quickly. Let the pie cool completely at room temperature, about 4 hours, before slicing.

Notes

• Don’t skimp on the apples. Don’t be scared to pack the apples into a mound in the baking dish. They will settle as they bake and release their juices.
• Slice the apples evenly. If your apple slices are all different sizes, they won’t bake at the same speed…and you’ll end up with some that are really mushy, while others are still crisp. Slicing the apples into approximately ⅛- inch-thick pieces will yield tender baked apple slices that hold their shape.
• Use cooled melted butter to make the crumb topping. After melting your unsalted butter, allow it to cool to room temperature before starting to make the streusel topping. If the butter is too warm, it will dissolve some of the sugar and create a big blob instead of crumbles. If that happens, you can refrigerate the mixture for a few minutes and then crumble it up with clean hands or a fork.
• Place the pie dish on a baking sheet before you bake the pie. This will make it easier to handle, and the baking sheet will catch any juices that might bubble over.
• Protect the edges of the pie. Pie crusts cook quickly, and the long baking time can cause them to brown too fast. If you see the edges are becoming too brown, shield the edges with aluminum foil.
• Protect the crumble topping. If you notice that the topping is browning too quickly, place a square of foil over the middle of the pie to shield it.
• The type of pie dish you use will affect baking time. A glass baking dish, which is what I use, or ceramic will have a longer baking time compared to a metal one. If you use a metal dish, your pie will take approximately 5 to 10 minutes less to bake.
• For pretty, neat slices, refrigerate the pie before slicing. Cold pies are much easier and less messy to cut up! If you’re like me and prefer eating warm pie, just heat up individual slices (and add a big scoop of vanilla ice cream — trust me on that

stay soft caramel recipe:

• 1 cup granulated sugar
• 3 tbsp water
• 3/4 c heavy cream
• 3 tbsp unsalted butter, cut into 1 tbsp pieces

No-Splatter Burger Patties

This method is the cleanest way I've found to have plenty of burger patties on hand. They aren't as good as freshly grilled, but if you've got to just grab something nourishing, these will do the trick. You can take them on the plane as long as your bag isn't over 4 ounces. Cut them into "fries" for easy eating.

Preheat oven to 250 degrees.

Place frozen hamburger patties on a cookie sheet covered with heavy duty foil. Season generously with salt.

Cook for 20 minutes. Flip patties and season with salt again.

Cook for another 20 minutes. They are done at 165 degrees, but I usually stop at 155 degrees. 

Remove patties to a plate to cool, then refrigerate. 

This method will work for patties that are not frozen. You'll just need to shorten the cooking time.

Clean-up should just be to let the cookie sheet cool and then throw away the foil. If you want to make tallow, pour the grease into a jar while it is still hot.

Egg White Rolls

Preheat oven to 325 degrees. Prepare 3 cookie sheets with parchment paper.

1 1/2 cups egg white powder (measured in a liquid measuring cup)

1 1/2 teaspoons cream of tartar

1/4 cup allulose

1/4 teaspoon salt

Put into a stand mixer with the whip attachment. Turn on low and pour in:

1 1/2 cup water

Turn mixer to high and whip on high until stiff peaks form.

Using a greased ice cream scoop*, dish out rolls onto prepared pans. Cook 15 minutes. Makes 30-40 rolls.  

*Works for awhile, then you have to help the mixture out with a spoon.

Modified Maria Emmerich recipe.

Beef Stew Slow Cooker Variations

 

• Beef Stew Ingredients (Martha Stewart style)
• Serves 6
• 3 pounds beef chuck, trimmed of visible fat and cut into 1 ½-inch cubes
  ⅓ cup tomato paste
  3 tablespoons balsamic vinegar
  2 tablespoons all-purpose flour
  Coarse salt and ground pepper
  1 pound medium onions (about 2), diced
  1 potatoes, peeled, diced
  1 pound carrots, diced
  6 garlic cloves, smashed
  2 bay leaves
• Slow Cooker Instructions:

  1. 1. Place the beef in a 5-quart slow cooker.

  1. 2. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, and bay leaves.

  1. 3. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours). Taste to see if it needs more salt before serving.
  2. Gourmandise Style: Replace potato with 4 cups diced butternut squash and replace the carrots with 1 cup diced prunes.
  3. 
     

Popovers (Individual Oven Pancake Style)

Put muffin tin in oven and preheat to 350 degrees F.

Bring eggs and milk to a warm room temp by putting eggs in very warm (tap) water for about 10 minutes and warming milk in microwave (only takes about 15 seconds).

In a blender cup (or blender if doing a large batch), blend eggs and milk. Add flour and salt. Blend again.*

When the oven has come to temp, carefully remove the muffin tin and add about 3/4 teaspoon butter in each muffin cup, making sure the sides are well buttered (a pastry brush works well). Quickly fill the cups half-full, then try to divide the rest of the batter equally.

Bake popovers until they are beautifully risen and browned, about 30-35 minutes. 

DO NOT OPEN THE OVEN DURING BAKING TIME.

*If you don't have a blender cup, you can use an electric mixer, or even whisk by hand. But you want it really frothy.

Zucchini Nut Loaf (Better Homes and Gardens)

1 1/2 cups all-purpose flour

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/4 teaspoon baking powder

1 cup sugar (Mat only uses 1/2 cup)

1 cup finely shredded unpeeled zucchini

1 egg

1/4 cup cooking oil

1/4 teaspoon finely shredded lemon peel

1/2 cup chopped walnuts

Preheat oven to 350 degrees F.

In a mixing bowl stir together flour, cinnamon, baking soda, salt, nutmeg, and baking powder; set aside. 

In a mixing bowl beat together sugar, shredded zucchini, and egg. Add oil and lemon peel; mix well.  

Stir flour mixture into zucchini mixture.  Gently fold in chopped nuts.  

Turn batter into a greased 8x4x2-inch loaf pan.  

Bake in a 350 degree F oven for 55 to 60 minutes or till a wooden pick inserted near center comes out clean.  Cool in pan 10 minutes.  

Remove from pan; cool thoroughly on a rack.  

Wrap and store loaf overnight before slicing.  

Makes 1.

Chili Sauce

Chili Sauce

Saute on low until translucent and soft (no oil needed, by the time it starts to stick to the bottom of the pan, it will be soft enough to move on):

1 1/2 cups sweet onion, small dice

1/3 cup green pepper, small dice

1 Tablespoon jalapeno, small dice

1/4 teaspoon salt

Add and saute for another minute:

1 medium clove garlic, small dice

Add:

3 cups garden tomatoes, peeled, diced, leave the seeds on the cutting board

1 1/2 Tablespoons apple cider vinegar

1 Tablespoon balsamic vinegar

2 1/2 Tablespoons sugar

1 teaspoon salt

6 oz tomato paste

Simmer on low for 2 1/2 hours, or until it's the consistency you like.

Notes from previous attempts:

Another version (reduce sugar by half for salsa):

15 large tomatoes (try to figure out weight - and canned tomato equivalent)

3 large onions

1 large green pepper

2-3 jalapeno peppers

2 cloves garlic

1/2 cup vinegar

1/2 cup sugar

1 1/2 Tablespoons salt

Cook and simmer 1 1/2 hours.

Bottle and process for 10 minutes.

Katie and Wes add half the sugar.

from michelle: Honestly if using the big pressure cooker pot we quadruple the recipe. I would double it. Should make around 15 pints. Half the sugar (or to your taste). Careful with salt don’t add too much. I also add 2 small cans of tomato paste (so if u double recipe add 4). Helps so u don’t have to simmer it for so long.

Tried 8/2/2025 (turned out pretty good - more of a chili sauce than salsa):

4 cups blanched, peeled and diced Roma tomatoes (TRY SEEDING THEM)

1 medium onion, small dice

1/4 cup red onion, small dice

1 large green pepper (TOO MUCH, DO LIKE A THIRD NEXT TIME)

2 small garden jalapenos

1 clove garlic

3 Tablespoons vinegar

3 Tablespoons sugar

1/2 Tablespoon salt

1 6 oz can tomato paste

Tried 8/10/2025:

1 can San Marzano Whole Tomatoes, diced (3 cups)

1 1/2 cups sweet onion, small dice

1/3 cup green pepper, small dice

1 Tablespoon jalapeno, small dice

1 medium clove garlic, small dice

2 1/2 Tablespoons apple cider vinegar

2 1/2 Tablespoons sugar

1 1/4 teaspoon salt

4.56 oz Cento tomato paste

Chili Sauce

2 Tablespoons Avocado Oil

1/2 cup sweet onion, small dice

1 jalapeno, small dice

2 garlic cloves, minced 

1/2 teaspoon chili powder

1/8 teaspoon ground cloves

15 oz, organic tomato sauce

6 oz, tomato paste

1/2 teaspoon salt

1/4 cup seasoned rice vinegar

1/4 cup balsamic vinegar

In medium sauce pan, saute onion and jalapeno in oil on low heat until soft. Add garlic and cook for 30 seconds. Add chili powder and cloves and cook another 30 seconds. Add tomato sauce and paste, salt and vinegars. Simmer for 15 minutes. Blend if desired.

Mediterranean Easter Dinner for 20 (2024)

Dinner for 20

Mediterranean Marinated Chicken 

Boneless Leg of Lamb, pre-seasoned and ready to cook, Costco, about 6 lbs

Greens (hardly need any)

Basmati rice (cooked according to package directions)

Roasted vegetables, double recipe (https://www.spoonfulofflavor.com/mediterranean-roasted-vegetables/)

Hummus (Costco)

Tzaziki, double recipe, used all of it (https://www.loveandlemons.com/tzatziki-sauce/)*

Feta (1-2 cups)

Kalamata olives, sliced (Costco bottle is way too much)

Big green olives (Costco - they were mixed with feta and other things, delicious)

English cucumber, diced (1 is enough--but maybe just slice it to dip in the hummus)

Pickled red onion (Anne likes some from Smith's)

Naan or pita** (used a package of 6, quartered - ran out)

Walnuts (1 cup would be plenty)

Figs; pitted dates, apricots (bought 3 8oz bags, more than enough)

Baklava (Beirut café near Fashion Place Mall)

*Tzatziki

1/2 cup finely grated cucumber, drained by squeezing with a kitchen towel

1 cup whole milk Greek yogurt

1 Tablespoon lemon juice

1/2 Tablespoon extra-virgin olive oil

1 garlic clove, grated

1/4 teaspoon sea salt

1 Tablespoon chopped dill

1 tablespoon chopped mint, optional

**Jerusalem Bakery in Georgia has the best--you don't want to eat it like bread, it's super thin and chewy, but it is great to stuff as a sandwich.

Mediterranean Marinated Chicken

Mediterranean Marinated Chicken: 

6 lb bag of Costco boneless, skinless chicken tenderloins (24 4 oz servings)

Thaw in fridge overnight.

Marinade: (no need to reserve if serving tzaziki)

    1 1/2 cups Greek yogurt

    2 grated garlic cloves

    juice of 1 lemon

        Mix well, reserve 1/2 for serving

    2 teaspoons cumin

    1 teaspoon coriander

    3/4 teaspoon turmeric

    1/4 teaspoon allspice

        Mix well.

Rinse and remove membranes from the tenderloins.

Pat dry with paper towels.

Season with salt.

Mix into marinade and massage into all the crevices.

Marinate for 30 minutes to 12 hours in refrigerator.

Ready to grill or cook in the oven as below:

Preheat oven to 425 degrees.

Line baking sheets with tin foil.

Arrange chicken on baking sheets.

Cook until 140 degrees, about 10-15 minutes.

Remove and let rest, temp should rise to 145 degrees.

Sear in a hot pan for grill marks.

        

Pork Chops and Cabbage in a Mushroom Cream Sauce

1 Tablespoon pork fat

1 Tablespoon butter

4 cups cabbage, chopped

In a large skillet, season and saute cabbage until tender. Place on serving platter and keep warm in oven. Wipe out skillet.

1 Tablespoon pork fat

4 pork chops, seasoned

Turn heat to high. Add fat. Add chops and cook for about 3 minutes per side. They are done when they have good color and reach 145 degrees. Remove to serving platter.

2 Tablespoons butter

4 cups sliced mushroom

2 cloves garlic, minced

Turn heat to medium. Add butter. Add mushrooms. Season. Cook until almost tender. Add garlic. Cook for about 30 seconds.

2 cups chicken stock (about)

Pour in chicken stock. Simmer until it becomes a glaze.

1/2 cup heavy cream (about)

1 teaspoon vinegar

Turn heat to low. Stir in cream, Stir in vinegar. Cook until desired consistency. Serve immediately.

Based on Chef Scott’s Pork Chops with Creamy Garlic Mushroom Sauce  (and bok choy):

• 1 thick-cut pork chop 

• 2 Tbsp (30 ml) olive oil 

• 1 cup (70 grams) sliced mushrooms 

• ½ garlic clove 

• 1 cup (237 ml) chicken stock  

• 2 Tbsp (28 g) butter 

• 2 cups (140 g) sliced bok choy (or any cabbage - cook til tender)

• ¼ cup (60 ml) heavy cream 

• ½ teaspoon (2.5 ml) red wine vinegar 

• Salt and pepper to taste 

Instructions 

Prep time 10 mins/Total time/Serves 1

1. In a frying pan over a medium-to-high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. Add the sliced bok choy. Season with salt and pepper and sauté for 3 minutes, until wilted. Drain off any excess water and place in the center of your serving plate. 

2. Wipe the pan clean and turn the heat up to high. Add the remaining tablespoon of olive oil, season the pork chop on both sides with salt and pepper, then add the chop to the pan, cooking for approximately 3 minutes per side. (You want a nice even golden color on both sides.) When the chop is about a minute from being finished, add in the butter and baste well. Remove from the pan and allow to rest on top of the bok choy. 

3. Turn the heat down to medium. Add the mushrooms and finely chopped garlic to the same pan and cook them in the butter and oil for around 90 seconds or until they just start to brown. (Be careful not to burn the garlic.) 

4. Add the chicken stock and allow to reduce/thicken to a glaze. 

5. Add the heavy cream and reduce to a sauce consistency. Adjust the seasoning with salt and pepper and finish with a splash of red wine vinegar. Pour over the pork chop and serve immediately.

Nutritional Information:

1,054 calories

100.6g Fat

28.8g Protein

9.9g Total Carbs

4.7g Dietary Fiber

5.2g Net Carbs 

Cheesecake, low and slow, no crust

1 ½ pounds (3 packages/680 grams) full-fat cream cheese, preferably Philadelphia brand, softened at room temperature

1 cup (200 grams) granulated sugar

1 cup (240 milliliters) heavy cream, at room temperature

½ cup (113 grams) sour cream, at room temperature

4 large eggs, at room temperature

1 tablespoon vanilla extract

1 tablespoon fresh lemon juice

Preheat oven to 250 degrees.

Mix everything in a Kitchenaid mixer using the paddle attachment until well combined.

Get a piece of parchment paper wet. Wad it up. Squeeze out excess water. Line pan. Pour mixture into pan. Cook in preheated oven until 180 degrees one inch in. Cool completely.

Variation of this.

Magnesium Water

Dr. William Davis:

2 liter bottle of seltzer or other unsweetened carbonated beverage (not club soda)

3 tablespoons unflavored milk of magnesia

Uncap the seltzer and pour off a few tablespoons. Shake the milk of magnesia, then pour out 3 tablespoons. (Most brands come with a handy little measuring cup.) Pour into the seltzer slowly.

Cap securely, then shake until all sediment has dissolved. Allow to sit for 15 minutes and it will clarify. Start by drinking 4 ounces twice per day. Label the bottle to keep others from inadvertently drinking it (and experiencing diarrhea by drinking too much).

If rapid restoration of magnesium is desired, e.g., chronic migraine headaches or atrial fibrillation, I’ve had patients drink 8 ounces twice or even three times per day. Just be aware that even this great preparation has potential to cause loose stools, so build up to this dose over time.

We've been doing:

1 1/2 Tablespoons per quart

Mulligatawny Soup

2 Tablespoons fat (tallow, lard, chicken fat, butter)

1 onion, diced

1 carrot, diced

2 stalks celery, diced

dash of salt

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon turmeric

1 Tablespoon curry powder

1 teaspoon salt

1/4 teaspoon pepper

1 Tablespoon flour

6 cups chicken broth*

1/2 cup rice

14 ounce can of unsweetened coconut milk

2 cans cooked chicken (or chopped rotisserie chicken)

2 small or 1 large apple, peeled, cored, and chopped

In a Dutch oven or soup pot, melt the fat over medium heat. Add the onion, carrot, celery with a dash of salt. Cook, stirring occasionally until the onion is translucent, about 5 minutes. 

Add the garlic, oregano, turmeric, curry. salt, pepper and flour. Stir until garlic and spices become aromatic, and the flour is cooked, about 1 minute.

Add the chicken broth, rice, and coconut milk.  Bring to a simmer. Simmer on medium-low until the rice is cooked through, about 15 minutes.

Add the chicken and apples. Cook a few more minutes (don't overcook the apples).

*Optional: Bloom 1 teaspoon gelatin in cold water. Add to the soup with the chicken broth.

 Mulligatawny Soup was inspired by this recipe.

Doctored Box Cake

All cold ingredients should be room temperature

Yellow Cake

1/3 cup softened butter
2/3 cup sour cream
2/3 cup buttermilk
1 Tablespoon vanilla
3 eggs
1 box yellow cake mix

24 Cupcakes: Bake at 350F 14-19 minutes

Chocolate Cake

1/3 cup softened butter or oil
2/3 cup sour cream
3/4 cup buttermilk
1 Tablespoon vanilla
3 eggs
1 box dark chocolate cake mix

1/2 cup cocoa powder

1/4 cup flour

1/4 cup mini chocolate chips (optional)

24 (maybe more?) Cupcakes: Bake at 325F 12-17 minutes

Easier version:

1/2 cup oil (butter?)

1/3 cup sour cream
1 cup milk
2 teaspoons vanilla
3 eggs
1 box devils food cake mix

24 Cupcakes: Bake at 350F 14-19 minutes

Vanilla Cake

1/3 cup oil (butter?)

1/3 cup sour cream
1 cup milk
1 Tablespoon vanilla
3 eggs
1 box white cake mix

24 Cupcakes: Bake at 350F 14-20 minutes

To make it funfetti, add 1/2 cup sprinkles (or rainbow chip funfetti)

Vanilla Buttercream

3 sticks (1 1/2 cups) unsalted butter

Pinch of salt

1 Tablespoon pure vanilla extract

1/4 cup heavy cream (plus more if needed)

7-8 cups powdered sugar

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until it's light and fluffy.

Add the salt, vanilla, and heavy cream and beat again until thoroughly combined. Scrape down the sides of the bowl.

With the mixer on low speed, add the powdered sugar about 1/2 cup at a time.  Add a little more heavy cream if needed, then flip the mixer to high speed and beat until the buttercream is lighter in color and texture, about 2 minutes.