How to Make Low-Fat Brandy Butter
image by greatbritishkitchen
There is nothing better than tasty brandy butter spread on a slice of bread or a biscuit. This recipe makes a flavorful, sweet brandy butter, without all the added calories. Go ahead and indulge yourself!
Let the low-fat heavy cream sit at room temperature (approximately 72 degrees) for several hours to ripen slightly. If using ultrapasteurized cream, let it ripen for at least 12 to 24 hours. Add the mesophilic starter. Mix well. Let sit overnight.
Pour low-fat heavy cream mix, artificial sweetener and brandy into a 1-quart canning jar with a tight-fitting lid and shake vigorously.
Pour off the liquid and spoon the solids into a bowl after approximately 5 to 10 minutes, when the butter has formed. Save the excess liquid for another recipe.
Add the water, and press with the back of a wooden spoon to help expel more of the remaining liquid. Pour off the excess liquid and continue adding cold water and expelling the liquid until it runs clear.
Add salt to taste, if desired. Salting the butter will help preserve your butter. Remove and place in a ramekin dish for storing. Refrigerate overnight. Butter will keep for approximately 1 week.