Cookbook:Brandy Butter

From Wikibooks, open books for an open world
Jump to navigation Jump to search
Brandy Butter
TimePrep: 10 minutes
Chilling: until frozen/cold

Cookbook | Ingredients | Recipes

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Cream together the butter and sugar until light and fluffy.
  2. Gradually beat in the brandy.
  3. Chill before serving.
  4. Serve with Christmas pudding and warm mince pies.

Notes and variations[edit | edit source]

  • Brandy butter can be kept for several weeks if made with fresh butter and stored covered in the fridge.
  • Brandy butter is a 'hard sauce', meaning it contains alcohol. Other, rather similar hard sauces can be made by substituting the brandy with rum, whiskey, or sherry.
  • Some people like to add a few more ingredients. Here is a list of some of the options you could try: