Whipped brandy butter

AT A GLANCE

  • Serves 25 people

The perfect partner for your Christmas pudding.

  • 750 gm softened butter
  • 1 kg pure icing sugar, sieved
  • 1 tbsp ground cinnamon
  • 2 tsp ground nutmeg
  • ½ tsp ground cloves
  • 2 vanilla beans, scraped seeds only
  • 100 ml brandy
  • 1 eggwhite
01   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.

Note This recipe makes about 2kg.

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Dec 2009

Dec 2009

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