Best Martha Stewarts Brandy Butter Dessert Sauce Recipes

Vanilla Bean Rum or Brandy Butter (Hard Sauce) image

Provided by BecR2400

Categories Sauces

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 6

2 cups powdered sugar, sifted (1 full box)
1 cup unsalted butter, at room temperature (2 sticks)
1/2 vanilla beans, split and scraped or 1 teaspoon vanilla extract
3 tablespoons cream
5 -6 tablespoons brandy or 5 -6 tablespoons dark rum
1 pinch ground nutmeg (optional, for garnish)

Steps:

Beat butter until light and fluffy (I use a hand held mixer).
Gradually blend in the powdered sugar; add vanilla and cream, beating well to combine.
Beat in the rum, to taste.
Transfer to a pretty glass serving bowl, dust with nutmeg.
Cover with cling film and refrigerate several hours or overnight, or may be packed into jars for holiday gift giving.
Serve as a rich topping over warm holiday desserts such as Christmas pudding, soft gingerbread or spicecake, or apple or mince pies and tarts.
Keeps for several weeks in the refrigerator.

Nutrition Facts : Calories 362.3, Fat 24.8, SaturatedFat 15.7, Cholesterol 67.2, Sodium 5.7, Carbohydrate 30.1, Sugar 29.4, Protein 0.4

Truly British Brandy Butter: for Festive Figgy and Plum Pudding! image

Provided by French Tart

Categories Sauces

Time 5m

Yield 8 serving(s)

Number Of Ingredients 3

175 g butter, at room temperature (6oz)
175 g light brown soft sugar (6oz)
60 -75 ml brandy (4-5 tbsp)

Steps:

Place the butter and sugar in a medium size bowl and whisk together until pale and fluffy. Gradually beat in the brandy a little at a time, beating well after each addition.
Place in a container and chill.
Delicious served over hot mince pies or Christmas pudding.