Tuesday, 22 December 2015

A Lightly Whipped Brandy Butter

I'm taking a few of the 'extra's' up to Mum and Dad's this Christmas. As I'm not cooking the meal it's great to be able to contribute a couple of tasty bits to add to the festivities.

The first on my 'Extra's List' is the brandy butter - a must to add to hot mince pies and Christmas pudding.

I decided to try a different approach to it this year and I'm really happy with the results. It's a light mousse consistency with a fabulous brandy taste.


6oz Butter - a good Normandy or Brittany butter with salt is perfect
6oz Light soft brown sugar
3 tablespoons brandy

Chop the butter into cubes and place in a mixing bowl, along with the sugar. Fix on the larges balloon whisk you have. You want to incorporate loads of air to make this as light and fluffy as possible.

Once you have blended all the sugar into the butter and you have a very soft texture you can start to add the brandy.

Add about a tablespoon at a time and whisk until it's all mix in. Keep going until you have added all the brandy. Taste and add a little more if you want.

If you add too much brandy the butter can start to split, so if this happens, just add a little more sugar to stabilise it.

Once your happy with the flavour and texture you can pot it up.

Place into sterilised jars, seal and place in the fridge until needed. I usually remove from the fridge 20 minutes before and generally keep it out during the Christmas period so it's on hand for the odd mince pie or two.

If you have any brandy butter leftover after Christmas, it's fantastic added to stewed apple or served with hot apple pie or crumble. Well worth keeping some back just for that.

Have a great day
Love Lizx

 Brandy Butter