250107_Hand Mixer manual artwork.qxp 25/01/2007 15:32 Page 19
SWEET SAUCES | CAKES & DESSERTS |
BRANDY LOVERS BUTTER AND CREAM
CREAM FOR CAKES
Brandy butter is a Christmas essential. Pile onto a pretty glass dish for serving with a steaming Christmas Pudding.
200g (7oz) best unsalted butter, very soft
80g (3oz) caster sugar
80g (3oz) icing sugar
6 tbsp Cognac or brandy
•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
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.
285ml (½ pint) double cream
1 tbsp icing sugar
1 tbsp brandy
•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
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