Brandy butter
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.
