Day 10 – Brandy Butter

Christmas 5 093

Stop, hold on, before you switch off thinking you’re not keen on brandy butter!  I wasn’t either, until I made my own!  Wow what a revelation I can’t believe I’ve been missing out all this time!

Two versions from me, a brandy butter and a Baileys butter too.  Stored in the freezer in individual portions so there’s no waste either.

If you love a good spread of butter on your toast, teacakes or slice of fruit cake then this is definitely right up your street!

Ingredients:

Brandy Butter

125g butter, salted

125g icing sugar

zest of 1/2 orange or 1 clementine

1 tsp vanilla bean paste or seeds scraped from 1/2 pod

3 tbsps of brandy

Baileys Butter

125g butter, salted

125g icing sugar

1 tsp vanilla bean paste or seeds scraped from 1/2 pod

3 tbsps of Baileys

 

To begin with you need your butter nicely softened at room temperature.  Use your favourite butter,  I’m using a thoroughly lovely Cornish butter from Rodda’s.

IMG_7473

Add the softened butter to a bowl with the zest.

Christmas 5 006

Beat it together well.

Christmas 5 007

Add  the icing sugar 1/3rd at time and beat it well after each addition.

Christmas 5 009

Now you should have a super light and creamy mixture.

Christmas 5 011

Add the vanilla bean paste and begin to add the brandy 1 tablespoon at a time giving it a great beating after each.  After 3 tbsps taste it and see if you prefer it stronger.  You can add upto 5 tbsps before any more and you’d risk it splitting.  Beating it super well after each tablespoon is the trick here.

Christmas 5 012

Christmas 5 013

For the Baileys version beat the butter and then work in the icing sugar 1/3rd at a time before starting to add the Baileys along with the vanilla bean paste and beating well.

Christmas 5 021
Christmas 5 022

Christmas 5 097

Now of course you can just put it in a tub and store it that way, but that wouldn’t be as much fun would it?

Add it to a piping bag fitted with a large open star nozzle.

Line a baking tray with baking paper, greasing the base of the tray will keep it stuck down in place.

Christmas 5 016

Pipe out little individual stars of brandy butter.

Christmas 5 018

Place the tray in the freezer for 1 hour.

Take out the tray, release the stars and place them in a freezer bag.  Store them in the freezer until you need them.

Christmas 5 025
Christmas 5 026

They defrost quickly so you only need to take them out of the freezer a little in advance – 20 minutes should do the trick.

Add them to warm mince pies or top your Christmas Pud with them – enjoy!

Christmas 5 106

Brandy Butter

Ruth Clemens, Baker Extraordinaire

Related Posts Plugin for WordPress, Blogger...
Print Friendly
This entry was posted in Christmas, Twelve Days of Christmas. Bookmark the permalink.

6 Responses to Day 10 – Brandy Butter

  1. Janjam says:

    What a brilliant idea of freezing them! Thank you Ruth, you come up with some brilliant ideas.

  2. Janjam says:

    Hi Ruth, could I use Soft Brown Sugar instead of the icing sugar? Don’t fancy dusting everywhere afterwards!

  3. HELEN says:

    ooh yummy, my mum makes Brandy butter but never with orange in, I bet it’s so much better. I love the idea of freezing them too, genius!

  4. Lorna says:

    Brandy Butter isn’t normally my cup of tea but these look really cute.

  5. dirtgirl says:

    Brilliant, have just made up a batch of Baileys Biscotti flavoured butter and currently freezing the stars for later use. However hubby and I have just sampled it along with Mince tarts fresh out of the oven, even though it’s heading for 90F here. Delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>