Ingredients
- 125g fresh butter, room temperature
- 225g icing sugar
- 4-6 tbsp brandy or Irish whiskey
Method
- Preheat the oven to 150˚C.
- Wash and rinse the jar used to store the butter. Place on a tray and place in the oven for 20 minutes to ensure the jar is sterilised. Remove from the oven and set aside to cool. As we are adding brandy butter, the jar needs to be at room temperature to be filled up.
- Next, get your fresh butter and place in a large bowl.
- Using an electric hand whisk, mix the butter until light and creamy.
- Add the icing sugar and beat until fully incorporated, light and fluffy.
- Add the brandy, a little at a time to prevent curdling.
- If the mixture curdles, add a little extra icing sugar. Remove from the bowl and store in the sterilized jar.
- This mixture will store well in a cool and dark area although I prefer to store it in the fridge until the day before using it. it will taste better at room temmerature so don't forget to give it time to come to the best temperature.
Tips
Use room-temperature butter for best texture: Soft but not melted butter allows you to whip in maximum air, giving a light, creamy brandy butter that spreads beautifully.
Add alcohol gradually: Add brandy or whiskey a little at a time to avoid curdling. If curdling occurs, whisk in a spoonful of icing sugar to bring it back together.
Chill for flavour development: Store the brandy butter in a sterilised jar in the fridge. The flavours meld and mellow over 24 hours, and bringing it back to room temperature before serving gives the perfect luxurious texture.
