As I was making the traditional Brandy Butter for our Christmas Pudding this year I decided to make up a couple of extra Sweet butters to compliment our holiday menus.
Sweetened flavoured butters, or Hard Sauce, are a sweet, rich dessert sauce made by beating butter and sugar with rum (rum butter), brandy (brandy butter), Scotch whisky (Whisky Butter), sherry (sherry butter), vanilla or other flavorings. It is served cold, with hot desserts such as plum pudding and other heavy puddings as well as with fruitcakes and gingerbread.
Brandy butter is particularly associated with the Christmas and New Year season with Christmas pudding and warm mince pies, serving as a seasonal alternative to cream, ice cream or custard.
Though it is called a sauce, it is neither a liquid nor smooth. More accurately classified as a spread it has the consistency of butter, is easy to make and keeps for months under refrigeration. It can be pressed into a decorative molds or piped into rosettes before chillingor rolled into a log, chilled and sliced.
Basic Brandy Butter
- 125 grams of soft Butter
- ¼ cup Icing Sugar (powdered Sugar)
- 2 Tablespoons Brandy (or 1 teaspoon Brandy essence)
- Beat Butter in a small bowl with an electric mixer until as white as possible.
- Beat in sifted icing sugar
- Add Brandy or Essence and continue to beat until light and fluffy.
- Other Alcohol such as Scotch, Rum, Sherry….
- Other Essences Vanilla, Alcohol flavours,
- Finely grated Orange rind and 2 Tablespoons of Juice
- Spices such as Cinnamon, Nutmeg, Ginger either individually or mixed
- Try using Brown sugar particularly for Spiced Butters or Rum Butters
This year for the Christmas pudding we have –
- Brandy Essence Butter with Icing Sugar
- Scotch Whisky Butter with half icing Sugar and half brown Sugar
I also made a Spiced Butter with Cinnamon, Star Anise, Nutmeg and Cloves with Dark Brown sugar and a dash of Brandy Essence for on our Fruit Toast on Christmas Morning.