I love brandy butter. It is a must have on a Christmas pudding and pretty delicious with some mince tarts too.
Last year I clipped a gorgeous looking recipe from Australian Gourmet Traveller for a whipped brandy butter. While I ran out of time to make it last year, I made sure it was on my Christmas to do list this year. I’m glad I did.
This really is incredibly easy to make, although I probably wouldn’t be saying that if I didn’t have a stand mixer. Using a stand mixer, all this involves is adding ingredients incrementally until you have this light, airy and frankly delicious brandy butter. You could very easily make this with a hand held mixer, but it may not be quite the same walk in the park…
The recipe below will make about 1 kg of brandy butter, or 3 decent sized jars. I think its the perfect amount – a jar to take to a friend, a jar for Christmas day and a jar for yourself, to slather on your other holiday goodies. Yum!
Whipped brandy butter
The original recipe made 2kg of brandy butter, which seemed excessive to me (despite my love of the stuff). We made half the recipe and it gave us three good jars full. Quantities below make about 1kg.
Whipped brandy butter will keep refrigerated for up to 2 weeks. Remember to bring it to room temperature before serving – we forgot this step so our whipped brandy butter was given a quick nuke in the microwave and ended up as brandy butter slurry. All the gorgeous lightness was lost.
375g softened butter
500g pure icing sugar, sieved
1/2 tbs ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp vanilla bean paste (or the seeds from1 vanilla bean)
1/2 an eggwhite
- 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). Add spices and vanilla and continue to beat until the mixture is well combined (4-5 minutes).
- While the electric mixer is running, pour in the brandy in a thin stream and continue beating until incorporated.
- Finally, beat in eggwhite until light and very fluffy (4-5 minutes).
- Transfer to sterilised jars and refrigerate until required.