FEATURE RECIPE
Whipped brandy butter

Whipped brandy butter

The perfect partner for your Christmas pudding.

Serves 25

Cooking Time Prep time 45 mins



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


1 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.

RECIPE Emma Knowles PHOTOGRAPHY William Meppem STYLING Emma Knowles


Missed an edition of Gourmet Traveller?
Access our back issues from as far back as June 2010 at the tap of your finger, catch up on our latest issue or subscribe now by downloading the Gourmet Traveller iPad app today.

Visit the iTunes store

Search by cuisine, name, ingredients...
Ma po doufu Ma po doufu Sichuan steak tartare Sichuan steak tartare
Rhubarb and Campari Spritzer Rhubarb and Campari Spritzer Triple-cream cheese with olive oil, chestnut and rosemary biscuits Triple-cream cheese with olive oil, ches...
Previous Next
Leek and Manchego bread Leek and Manchego bread Spiced pumpkin soup Spiced pumpkin soup
Chocolate-caramel crêpe cake Chocolate-caramel crêpe cake Spatchcock with beans and white anchovy Spatchcock with beans and white anchovy
Previous Next