Brandy Butter

[spog]

Anyone know where I can find find some brandy butter in Bangkok?

I have a lovely M&S pudding, just waiting for the last ingredient.

[BambinA]

siam paragon has a huge food section

central chitlom just innovate a new supermarket ..

maybe u can find there

(include villa supermarket /the emporium/foodland /the market place)

[sierra01]

Easy to make yourself too.

[BambinA]

Easy to make yourself too.

<{POST_SNAPBACK}>

oh yes... just google ..seem its pretty easy to do

Brandy Butter

4 tbsp softened, unsalted butter

1/2 cup superfine sugar

3 tbsp brandy

1/2 tsp vanilla extract

Combine all the ingredients in a bowl and beat with an electric beater until smooth and well blended. Refrigerate at least 4 hours or until firm. Brandy Butter may be sprinkled with nutmeg before serving

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Brandy Butter

You will need:

75g / 3 0z unsalted butter

75g / 3 oz fine caster sugar

2 to 3 tablespoons brandy

Method:

Cream butter till white. Beat in sugar gradually. An electric beater does this very well. Add Brandy 1 teaspoon at a time, beating thoroughly. If it looks like its starting to curdle do not add all theBrandy. The butter should be soft and light but firm. Pile into a small serving dish and sprinkle the top with caster sugar. Place in the fridge or a cool place to firm up. Serve with Christmas Pudding (Plum Pudding) and mince pies or mince tarts

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Ingredients

110g/4oz unsalted butter, softened

85g/3oz light muscovado sugar

85g/3oz icing sugar, sieved

3 tbsp brandy or cognac

Method

1. Put the butter in a bowl.

2. Beat well with a wooden spoon till soft or for speed use an electric hand whisk (and if you use a food processor then there is no need to sieve the icing sugar).

3. Beat in both the sugars till smooth, then add the brandy. If you are over generous with the brandy it will curdle so just beat in more sieved icing sugar and it will come smooth again.

4. To serve, pile into a small dish.

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ingredients

250g unsalted butter, softened

250g soft dark brown sugar

150ml brandy

method

Beat the butter and sugar until pale. Gradually add the brandy, a little at a time, beating well after each addition. Cover the butter and place in the refrigerator until ready to serve. It is important for this to be very cold so that it provides a contrast to the hot pudding

[spog]

Siam Paragon, though good, appears to be missing brandy butter.

I don't own an electric mixer, and it seem like a waste to buy one solely for the purpose of mixing a small bowl of butter

Mind you, when I was 16, that wouldn't have been a problem.....