Brandy butter
A classic addition to the festive spread - but what if you’ve got guests with dairy allergies? Use non-dairy spread, of course! I’ve used Nuttelex, because it’s neutral, and readily available, but you could use whichever is to hand. If you’d prefer not to use brandy, sub in a little more vanilla. Pair this with my dietary friendly Sago Christmas Pudding!
PRINT
Ingredients
- 110 g softened non-dairy spread
- 80 g icing sugar sifted
- 1 ½ tbsp brandy
- ¼ tsp vanilla bean paste or extract
- Pinch of salt flakes
Instructions
- In a stand mixer with a paddle attachment or with electric beaters, cream the butter and sugar until soft and creamy, approx 3-5 mins. Turn off and add in the rest of the ingredients, beat together for another 2 minutes. Scrape down the sides, beat for another 30 seconds.
- Store in an air-tight container in the fridge for as long as it can last, which won’t be long!
