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Vanilla Bean Rum or Brandy Butter (Hard Sauce)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)64.4068
Energy (kCal)2162.8699
Carbohydrates (g)186.1979
Total fats (g)140.8412
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat butter until light and fluffy (I use a hand held mixer). | 2. Gradually blend in the powdered sugar; add vanilla and cream, beating well to combine. | 3. Beat in the rum, to taste. | 4. Transfer to a pretty glass serving bowl, dust with nutmeg. | 5. Cover with cling film and refrigerate several hours or overnight, or may be packed into jars for holiday gift giving. | 6. Serve as a rich topping over warm holiday desserts such as Christmas pudding, soft gingerbread or spicecake, or apple or mince pies and tarts. | 7. Keeps for several weeks in the refrigerator. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 2 cups sifted powdered 639.6 120.016 20.02 9.984
    butter 1 cup unsalted 1368.0 62.856 42.744 115.2
    vanilla bean 1/2 teaspoon split scraped - - - -
    cream 3 tablespoons 148.5 2.9925 1.6335 15.606
    brandy 5 -6 tablespoons - - - -
    nutmeg 1 pinch ground 0.7219 0.0678 0.008 0.0499

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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