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Brandy Butter

1 lb. Unsalted Butter
1 lb. Caster Sugar
4 oz. Brandy

Soften the butter a little (dont let it melt).
Put the butter and caster sugar in a food processor and whizz until it is white and fluffy.
While it is beating add the Brandy - a tablespoon at a time - through the top of the processor.
Make sure the last spoonful is amalgamated before adding another.
Let this set in the fridge - it will keep there for weeks - but leave it out at room temperature for several hours before using.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef