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Sunday, December 15, 2013

Old-Fashioned Brandy Butter

This scrumptious spoon-on topper for cake or pudding needs to be made a day in advance of need, giving its flavors a chance to mellow. Be sure to offer an alternate, non-alcoholic sauce for non-imbibers.


Old-Fashioned Brandy Butter:

½ c. soft butter (no substitutions)
1 c. sifted icing sugar (“confectioners” sugar or “powdered” sugar)
3 tbsp. brandy
1 tsp. finely grated orange zest
1 tsp. finely grated lemon zest
1 tsp. fresh lemon juice
Pinch ground nutmeg

Using electric mixer, cream butter and sugar until very light and fluffy. Beat in brandy, 1 tbsp. at a time. Beat in remaining ingredients, one at a time. Cover and refrigerate 24 hr., allowing flavors to blend. Makes 1-½ c.

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