Brandy & vanilla butter

Brandy & vanilla butter

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(4 ratings)

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Cooking time

Prep: 10 mins

Skill level

Easy

Servings

Serves 8

Not just for Christmas pud, this brandy butter goes perfectly with mince pies or spread over toasted panettone

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
294
protein
0g
carbs
23g
fat
21g
saturates
13g
fibre
0g
sugar
23g
salt
0.46g

Ingredients

  • 200g salted butter, softened
  • 175g icing sugar
  • 1 tsp vanilla paste, or seeds scraped from 1 vanilla pod
  • 5-7 tbsp brandy

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Method

Beat the butter, sugar and vanilla together until pale, then whisk in the brandy, one tbsp at a time, until you are pleased with the taste. Scrape into a serving bowl and chill for 1 hr or for up to 3 days, before serving. Freeze for up to a month.

Recipe from Good Food magazine, December 2010

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Comments

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lizleicester's picture
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Tastes nice but it curdled so I had to add extra icing sugar to bring it back on track.

annathebanana's picture

I'm going to make this for Christmas but I was wondering whether you are really meant to use salted butter. Surely unsalted would taste better?

wobblybots's picture
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Delicious. Best I've ever made. I used the full 7 spoonfuls of brandy!! Everyone raved about it and it really made my Christmas pud and mince pies special.

mummycancook's picture
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Wickedly good!

potteramy100's picture
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The best brandy butter I have ever had. I did add extra brandy, but that's a personal thing...

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