Brandy butter - Revision history

Watkinsj: New page: {{:Events_2008_4_24}}

2025-02-16T14:55:48Z

New page: {{:Events_2008_4_24}}

← Older revision		Revision as of 14:55, 16 February 2025
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	[[Recipes \| Other recipes]] \| [[Recipes#Sweet \| Sweet sauces and side dishes]]		[[Recipes \| Other recipes]] \| [[Recipes#Sweet. \| Sweet sauces and side dishes]]

	OK, the real cheat here is not to use brandy – the one I’ve had the most success with is Amaretto. This keeps really well in a fridge – I use an old Stilton pot to keep it for a week. A serving for Christmas pudding or mince pies would be approx 30ml (~10G CHO).		OK, the real cheat here is not to use brandy – the one I’ve had the most success with is Amaretto. This keeps really well in a fridge – I use an old Stilton pot to keep it for a week. A serving for Christmas pudding or mince pies would be approx 30ml (~10G CHO).

Watkinsj: New page: {{:Events_2008_4_24}}

2024-09-22T12:18:51Z

New page: {{:Events_2008_4_24}}

← Older revision		Revision as of 12:18, 22 September 2024
Line 1:		Line 1:
	[[Recipes \| Other recipes]] \| [[Recipes#Sweet \| Sweet sauces and side dishes]]		[[Recipes \| Other recipes]] \| [[Recipes#Sweet \| Sweet sauces and side dishes]]

	OK, the real cheat here is not to use brandy – the one I’ve had the most success with is Amaretto. This keeps really well in a fridge – I use an old Stilton pot to keep it for a week. A serving for Christmas pudding or mince pies would be approx 30ml (~10G CHO).		OK, the real cheat here is not to use brandy – the one I’ve had the most success with is Amaretto. This keeps really well in a fridge – I use an old Stilton pot to keep it for a week. A serving for Christmas pudding or mince pies would be approx 30ml (~10G CHO).

Watkinsj: New page: {{:Events_2008_4_24}}

2024-09-22T12:18:37Z

New page: {{:Events_2008_4_24}}

← Older revision		Revision as of 12:18, 22 September 2024
Line 1:		Line 1:
	~~Low sugar brandy butter~~		[[Recipes \| Other recipes]] \| [[Recipes#Sweet \| Sweet sauces and side dishes]]

	OK, the real cheat here is not to use brandy – the one I’ve had the most success with is Amaretto. This keeps really well in a fridge – I use an old Stilton pot to keep it for a week. A serving for Christmas pudding or mince pies would be approx 30ml (~10G CHO).		OK, the real cheat here is not to use brandy – the one I’ve had the most success with is Amaretto. This keeps really well in a fridge – I use an old Stilton pot to keep it for a week. A serving for Christmas pudding or mince pies would be approx 30ml (~10G CHO).

			= Low sugar brandy butter =
	== Ingredients ==		== Ingredients ==
	* 100g low or no salt butter		* 100g low or no salt butter

Watkinsj: New page: {{:Events_2008_4_24}}

2024-09-22T12:16:53Z

New page: {{:Events_2008_4_24}}

← Older revision		Revision as of 12:16, 22 September 2024
Line 2:		Line 2:

	OK, the real cheat here is not to use brandy – the one I’ve had the most success with is Amaretto. This keeps really well in a fridge – I use an old Stilton pot to keep it for a week. A serving for Christmas pudding or mince pies would be approx 30ml (~10G CHO).		OK, the real cheat here is not to use brandy – the one I’ve had the most success with is Amaretto. This keeps really well in a fridge – I use an old Stilton pot to keep it for a week. A serving for Christmas pudding or mince pies would be approx 30ml (~10G CHO).
	~~Ingredients~~

			== Ingredients ==
	* 100g low or no salt butter		* 100g low or no salt butter
	* 180g icing sugar		* 180g icing sugar
	* 45ml (3x15ml spoons) Amaretto		* 45ml (3x15ml spoons) Amaretto

	Directions		== Directions ==
			# First, cream a third of the sugar with the butter (leaving butter out of fridge for 20 minutes means you can do this by hand pretty easily).
	First, cream a third of the sugar with the butter (leaving butter out of fridge for 20 minutes means you can do this by hand pretty easily).		# Add 15ml of the liquor and beat until all combined then add another third of the sugar and when beaten together repeat until all combined. Because of the lack of sugar this is a lot more relaxed than a traditional brandy butter, but leaving in the fridge for an hour means that doesn’t matter. The taste is wonderful and a much smaller percentage of sugar and alcohol per serving.

	Add 15ml of the liquor and beat until all combined then add another third of the sugar and when beaten together repeat until all combined. Because of the lack of sugar this is a lot more relaxed than a traditional brandy butter, but leaving in the fridge for an hour means that doesn’t matter. The taste is wonderful and a much smaller percentage of sugar and alcohol per serving.

	[[recipes \| Other recipes]]		[[recipes \| Other recipes]]

Watkinsj: New page: {{:Events_2008_4_24}}

2021-06-20T11:50:35Z

New page: {{:Events_2008_4_24}}

New page

Low sugar brandy butter

OK, the real cheat here is not to use brandy – the one I’ve had the most success with is Amaretto. This keeps really well in a fridge – I use an old Stilton pot to keep it for a week. A serving for Christmas pudding or mince pies would be approx 30ml (~10G CHO).
Ingredients

* 100g low or no salt butter
* 180g icing sugar
* 45ml (3x15ml spoons) Amaretto

Directions

First, cream a third of the sugar with the butter (leaving butter out of fridge for 20 minutes means you can do this by hand pretty easily).

Add 15ml of the liquor and beat until all combined then add another third of the sugar and when beaten together repeat until all combined. Because of the lack of sugar this is a lot more relaxed than a traditional brandy butter, but leaving in the fridge for an hour means that doesn’t matter. The taste is wonderful and a much smaller percentage of sugar and alcohol per serving.

[[recipes | Other recipes]]