This dish contains the following allergens: Milk/Dairy
Cooking mode
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100g
butter, room temperature
½ tsp
vanilla bean paste
50g
soft dark brown sugar
50g
icing sugar, sifted
3-4 tbsp
brandy
3oz
butter, room temperature
½ tsp
vanilla bean paste
1oz
soft dark brown sugar
1oz
icing sugar, sifted
3-4 tbsp
brandy
Utensils
Step 1
In a medium bowl, add butter and vanilla bean paste. Attach the handmixer attachment to the power base thenassemble the beaters. Select power to beginmixing on speed 1 and slowly increase to speed 3.Beat for 1 minute until smooth.
Step 2
Add the sugars and continue to mix on speed 3 until fully incorporated and fluffy, about 2 minutes.
Step 3
Add brandy 1 tablespoon at a time and continue to mix on speed 3 until fully incorporated.
In a medium bowl, add butter and vanilla bean paste. Attach the handmixer attachment to the power base thenassemble the beaters. Select power to beginmixing on speed 1 and slowly increase to speed 3.Beat for 1 minute until smooth.
100g
butter, room temperature
½ tsp
vanilla bean paste
50g
soft dark brown sugar
50g
icing sugar, sifted
3-4 tbsp
brandy
3oz
butter, room temperature
½ tsp
vanilla bean paste
1oz
soft dark brown sugar
1oz
icing sugar, sifted
3-4 tbsp
brandy
Step 2 of 4
Add the sugars and continue to mix on speed 3 until fully incorporated and fluffy, about 2 minutes.
100g
butter, room temperature
½ tsp
vanilla bean paste
50g
soft dark brown sugar
50g
icing sugar, sifted
3-4 tbsp
brandy
3oz
butter, room temperature
½ tsp
vanilla bean paste
1oz
soft dark brown sugar
1oz
icing sugar, sifted
3-4 tbsp
brandy
Step 3 of 4
Add brandy 1 tablespoon at a time and continue to mix on speed 3 until fully incorporated.
