Whipped brandy butter
The perfect partner for your Christmas pudding.
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Serves
25
Cooking Time
Prep time 45 mins
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750 gm
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softened butter
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1 kg
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pure icing sugar, sieved
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1 tbsp
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ground cinnamon
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2 tsp
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ground nutmeg
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½ tsp
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ground cloves
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2
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vanilla beans, scraped seeds only
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100 ml
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brandy
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1
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eggwhite
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1
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Beat butter in an electric mixer until light and very fluffy (6-8 minutes). Add icing sugar in batches, beating well to combine (10-15 minutes), then add spices and vanilla seeds and beat to combine well (4-5 minutes), then, with motor running, drizzle in brandy, beating well to incorporate. Beat in eggwhite until light and very fluffy (4-5 minutes). Transfer to sterilised jars and refrigerate until required. Bring to room temperature before using. Whipped brandy butter will keep refrigerated for up to 2 weeks.
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Note This recipe makes about 2kg and is from the December 2009 issue of Australian Gourmet Traveller magazine.
RECIPE Emma Knowles
PHOTOGRAPHY William Meppem
STYLING Emma Knowles