Brandy butter shouldn't be just for mince pies and Christmas pudding. My recipe to turn it into brandy buttercream makes it perfect for cakes too.
Servings 12 cupcakes
- 250 g butter soft at room temperature
- 500 g icing sugar
- 90 ml brandy
Beat your butter (250g) in an electric mixer at a low speed until soft.
Add your icing sugar (500g) and beat until fully combined. I prefer to add my icing sugar a little at a time to stop it flying all over the kitchen!
Once the butter and sugar are combined add your brandy (100ml) 1 tsp at a time. Ensure that each addition is fully combined before adding more. I prefer to mix in the brandy by hand rather than using the electric mixer.
Makes enough for 12 cupcakes or to cover and fill a 20cm layer cake.
Take a look at my mix-and-match cupcake index to find lots of different flavour cupcake sponges to serve this on, as well as lots of other buttercream recipe inspiration.
Adding the brandy may make your buttercream a little soft. If it does then pop it into the fridge to firm up a little before using.
Serving: 1cupcake | Calories: 339kcal | Carbohydrates: 41.9g | Protein: 0.1g | Fat: 17.1g | Saturated Fat: 10.9g | Sugar: 41.8g