Serves 6
Preparation time 10–15 minutes
175 g (6 oz) unsalted butter, softened
175 g (6 oz) icing sugar, sifted
thinly grated rind of ½ orange, plus a few thinly pared strips to garnish
2 tablespoons brandy
Put the butter in a bowl and, using an electric or hand-held rotary whisk, beat until light and fluffy. Gradually beat in the icing sugar, then beat in the orange rind and the brandy.
Turn the brandy butter into a serving bowl and chill in the refrigerator until quite firm. Serve garnished with thinly pared strips of orange rind.
For rum butter, beat the butter as above, using 125 g (4 oz) unsalted softened butter, 50 g (2 oz) soft brown sugar and 25 ml (1 fl oz) light rum.
For brandy cream, whip 300 ml (½ pint) whipping cream with 1 tablespoon icing sugar, using an electric or hand-held rotary whisk, until soft peaks form. Add 2 tablespoons brandy (or Cointreau, if preferred) and stir to combine.