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Whipped brandy butter

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 and is from the December 2009 issue of Australian Gourmet Traveller magazine.

At A Glance

  • Serves 25 people
  • 45 min preparation
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At A Glance

  • Serves 25 people
  • 45 min preparation

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