FLAVORED BUTTER: SWEET BRANDY
Gift or fridge. *Uses: on or in Christmas and rich puddings such as malva, use instead of custard as a sauce with sticky puddings, on hot scones or English muffins, over stewed fruit, in bread and butter puddings
Provided by Annacia
Categories Low Protein
Time 5m
Yield 5 ounces
Number Of Ingredients 3
Steps:
- Beat 3 tablespoons of brandy, 2 tablespoons of icing sugar into the butter till very smooth and spoon into a pretty jar and refrigerate.
- FOR GIFT:.
- Wrap each butter roll in foil and then tissue paper, twisting the ends like a sweet wrapper.
- Add a label with the flavour.
- Include suggestions for uses or recipes and bundle together in a gift basket.
Nutrition Facts : Calories 265.2, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 202.7, Carbohydrate 9.6, Sugar 9.4, Protein 0.2
FLAVORED BUTTERS
Steps:
- These flavored butter recipes start with half a cup of softened butter. You can create different flavors in your butter by mixing in different herbs and spices. Once you have the basic recipe down, try other combinations. These butters are simple to make; just mix the ingredients in a small bowl and beat the mixture until it's fluffy. If you don't use all of it, roll the rest into a log shape and refrigerate or freeze it.
BRANDY WHIPPED CREAM
Provided by Ree Drummond : Food Network
Categories condiment
Time 5m
Yield About 2 cups
Number Of Ingredients 3
Steps:
- Add the heavy cream and sugar to the bowl of an electric mixer fitted with a whisk attachment and whip until it forms soft peaks. Add the brandy and mix in.
SWEET COMPOUND BUTTERS RECIPE - (4.5/5)
Provided by cwyorkiex3
Number Of Ingredients 55
Steps:
- The recipe for all flavored butters is the same. Soften unsalted butter to room temperature and blend in the flavor ingredients with an electric mixer, beating at medium speed until completely blended (1 to 2 minutes). Use only fresh herbs and lemon or lime juice. Let the butter stand for an hour in a cool place, covered, so the flavors can develop; then refrigerate to harden. Before refrigerating, you can roll the butter into logs with wax paper; press it into molds to create stars or other shapes; create balls with butter paddles; or simply press it into ramekins for serving. Butter can be made several days in advance of use; or it can be frozen for up to three weeks. Wrap it very tightly before refrigerating or freezing, in double layers of plastic wrap and freezer bags, since butter absorbs other flavors and odors like a sponge. NOTES: Brandy Butter: First cream the butter until light and fluffy; then beat in the sugar a little at a time. When the mixture is very white and frothy, beat in the brandy and vanilla. Cranberry Butter: Great for pancakes and waffles. Honey Vanilla Butter: First cream the butter with the honey. Slowly add the whipping cream, beating constantly until the mixture is fluffy. Then add the vanilla. Strawberry Butter: We prefer this butter less sweet, but more sugar can be added based on personal preference and the amount of sweetness in the strawberries or preserves.
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- Place the softened butter in a medium mixing bowl and beat for several minutes until pale and fluffy.Add the sugar and continue to beat until smooth. Avoid over-beating otherwise the brandy butter will become oily.Add the brandy one tablespoon at a time, beating between additions, along with the vanilla. Beat just until combined.Cover and refrigerate the hard sauce for at least two hours before serving, preferably overnight or maximum flavor. Remove it from the fridge at least a couple of hours before serving so it can come to room temp. The texture should be soft and spreadable. To store it keep it in the fridge where it will last for several months.
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- Place the softened butter in a mixing bowl. Sift the icing sugar on top, then beat with an electric mixer until fluffy and lightened in color.
- Scrape the sides and bottom of the bowl with a flexible spatula, then mix in the vanilla extract and orange zest. Mix in the brandy one tablespoon at a time until it reaches your desired taste. Taste and add additional sugar, vanilla, or orange zest as desired.
- Serve with hot plum pudding, bread pudding, mince pies, or Christmas cookies. If making ahead, store in the fridge until needed.
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