Brandy Butter

Hard sauce

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 3 oz. butter
  • 6 oz. icing sugar or oz. <


Cream the butter till soft. Sift the icing sugar and cream it with the butter till white and light in texture. Mix in the almonds if used. Work the brandy carefully into the mixture. Fold the stiffly-whipped egg white into the sauce.