Difference between revisions of "Brandy Butter"
RealRecipes (talk | contribs) m (moved Cookbook:Brandy Butter to Brandy Butter: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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| − | {{recipe}} | [[ | + | {{recipe}} | [[Dessert|Dessert]] |
==Ingredients== | ==Ingredients== | ||
| − | * 75g [[ | + | * 75g [[Butter|unsalted butter]] |
| − | * 75g sieved [[ | + | * 75g sieved [[Powdered Sugar|icing sugar]] or [[Caster sugar|caster sugar]] |
| − | * 2 tbsp [[ | + | * 2 tbsp [[Brandy|brandy]] |
==Procedure== | ==Procedure== | ||
| − | # [[ | + | # [[Creaming|Cream]] together the butter and sugar until light and fluffy. |
# Gradually beat in the brandy. | # Gradually beat in the brandy. | ||
# Chill before serving. | # Chill before serving. | ||
Revision as of 17:25, 5 April 2012
| Dessert
Ingredients
- 75g unsalted butter
- 75g sieved icing sugar or caster sugar
- 2 tbsp brandy
Procedure
- Cream together the butter and sugar until light and fluffy.
- Gradually beat in the brandy.
- Chill before serving.
Brandy butter can be kept for several weeks if made with fresh butter and stored covered in the fridge. Serve with Christmas pudding and warm mince pies.
Serves 8
