Author Notes
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
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Ingredients
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200 grams
confectioners' sugar
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150 grams
soft butter
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50 grams
ground almonds
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4 to 6 tablespoons
brandy
Directions
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Sift the confectioners' sugar into a large bowl.
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Add the butter and whisk vigorously until smooth. Add almonds and mix to incorporate.
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Slowly add the brandy to taste, a little at a time.
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Store in an airtight container in the fridge for up to two weeks. Serve at room temperature.
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