Brandy Butter from The Times Cookery Book by Katie Stewart
Cream the butter until soft, then gradually beat in the icing sugar. Beat in the brandy very thoroughly. Pile roughly into a serving dish and chill well. Serve with the Christmas pudding or hot min...
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Cooking tools:
- Hand mixer
- Mixing bowl
- Wooden spoon
- Spatula
- Serving platter
- Refrigerator
Ingredients
- 8 oz (225 g) sieved icing sugar
- 2 tablespoons brandy
- 6 oz (175 g) unsalted butter
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