Lightly adapted from Nigella Lawson's recipe for brandy butter, this version calls for a few spoonfuls of ground almonds, which I find gives a lovely rich texture to the creamed butter. —Skye | From My Dining Table
8 to 10
4 to 6 tablespoons
In This Recipe
Sift the confectioners' sugar into a large bowl.
Add the butter and whisk vigorously until smooth. Add almonds and mix to incorporate.
Slowly add the brandy to taste, a little at a time.
Store in an airtight container in the fridge for up to two weeks. Serve at room temperature.