Brandy & vanilla butter
Not just for Christmas pud, this brandy butter goes perfectly with mince pies or spread over toasted panettone
- Prep: 10 mins
- Serves 8
- Easy
Ingredients
- 200g salted butter, softened
- 175g icing sugar
- 1 tsp vanilla paste, or seeds scraped from 1 vanilla pod
- 5-7 tbsp brandy
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.
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