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Brandy Butter

brandy butter
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Brandy butter and rum butter are particularly associated with the Christmas and New Year season and Christmas pudding and warm mince pies, serving as a seasonal alternative to cream, ice cream or custard.

Brandy Butter

0 from 0 votes
Course: Sauces & Gravies
Cuisine: English
Author: The Cook

Ingredients

  • 250 g butter, softened
  • 200 g icing sugar (powdered sugar), sifted
  • 50 ml brandy
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg

Instructions

  • In the bowl of an electric mixer, beat the butter and sugar together on a medium speed for 3-4 minutes or until the mixture becomes pale and fluffy.
  • Add the vanilla, cinnamon, nutmeg and half the brandy. Beat for 30 seconds before adding the remainder of the brandy, and then beat for another 2 minutes.
  • Transfer to a jar or bowl and refrigerate for 1 hour or until needed. The butter will last for three or four days.
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Notes

Make ahead of time - your brand butter should chill for 60 minutes before serving.
Serve the brandy butter with warm Christmas pudding or mince pies.

Nutrition

Serving: 0serving | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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brandy butter

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brandy butter

brandy butter

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