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Whipped brandy butter


The perfect partner for your Christmas pudding.

You'll need

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

Method

  • 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.


At A Glance

  • Serves 25 people
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Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 25 people

Featured in

Dec 2009

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