Knock Your Socks Off Brandy Butter
Ingredients
125 g Butter
125 g Icing Sugar
62 g Brandy
Method
Cream together the softened butter & the sifted icing sugar.
When the mixture is light & fluffy stop the mixer, scrape down the sides of the bowl. Continue creaming the butter & icing sugar - make it light & fluffier.
Add ~20 g of brandy.
Continue creaming the mixture.
When the brandy has been fully incorporated, stop the mixer, scrape down the sides of the bowl and continue creaming the mixture.
Add another ~20 g of brandy. Continue creaming the mixture. When the brandy has been fully incorporated, stop the mixer, scrape down the sides of the bowl and continue creaming the mixture.
Add the remaining brandy & continue mixing until it has been incorporated.
Transfer the brandy butter to a serving bowl. Alternatively the brandy butter can be frozen until required. I usually make a double batch, use half & freeze the remainder in a sausage shape in plastic clingwrap.
It is delicious with Brandy Fruit Pudding.