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BRANDY LOVERS BUTTER AND CREAM
Brandy cream is ideal for filling
profiteroles. It is also a less rich
alternative to brandy butter, and is
terrific with mince pies, fruit tarts,
steamed puddings, etc.
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• Whisk the double cream with the
balloon whisk until lightly
whipped, then whisk in the icing
sugar and brandy
• Whisk carefully until thick, shiny
and not quite stiff
• Use double cream for
sandwiching two layers of a cake
and for decorating the top and
sides. Do not use whipping cream
as it becomes soft and watery over
time
• If you enjoy piping cream into
decorations, whipped double
cream is ideal. Use a medium to
small piping bag, as the warmth of
your hand when using a large one
may curdle the cream
• Whisk the cream until stiff. Spread
over the cake, or fill the piping
bag and decorate – it is easier
than you may think
• Finish with chopped nuts, flaked
almonds, candied violets or rose
petals, grated chocolate or
hundreds and thousands
Brandy butter is a Christmas
essential. Pile onto a pretty glass dish
for serving with a steaming
Christmas Pudding.
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• With the balloon whisk, beat the
butter until white and fluffy
• Beat in the sugars, a little at a time
• Add the brandy carefully and
slowly to avoid the mixture
separating
• Cover and chill
CREAM FOR CAKES
SWEET SAUCES CAKES & DESSERTS
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