Brandy Butter
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Delicious with mince pies (lift the lid and drop a teaspoon under) and Christmas pudding. You might prefer the taste of brown sugar instead of caster sugar, or even demerara sugar for a bit of texture. Use the same recipe with whisky for whisky butter.
Serves 12
Ingredients
- 200 g butter
- 100 g icing sugar
- 100 g caster sugar
- 50 ml brandy
- 2 tsp vanilla essence (optional)
Method
- Step 1 Ensure the butter has been out of the fridge for an hour so it is a soft to avoid lumps.
- Step 2 Cream the icing sugar into the butter, ideally using a wooden spoon. An electric mixer can be used but wear an apron as the icing sugar can spray everywhere!
- Step 3 Blend the brandy into the butter mix using an electric beater (or by hand), and vanilla essence if using. Initially it will be very wet but it will combine.
- Step 4 Mix in the caster sugar, then taste. You may need to adjust the balance for your taste - perhaps you like it sweeter or perhaps you want to try to get more brandy in, but if you use more brandy then don't use the vanilla essence!
- Step 5 Divide the brandy into 3 ramekin dishes. Use a fork to make a spiral pattern on top.
- Step 6 Chill in the fridge until serving. Cover with cling-film if not using on the same day. If you are going away for a period over Christmas then you can freeze it.