brandy butter

sufficient for 12

250g unsalted butter at room temperature, very soft but not melted
170g icing sugar mixture
60g cognac warmed for 10 seconds on high in the microwave

Put the butter into the bowl of your electric mixer (or food processor) and whip until it is pale and fluffy. Add the icing sugar and mix well, then with the motor running slowly add the cognac a few drops at a time until it has been incorporated.

Allow to firm up and using baking paper, roll it into a log..refrigerate in an airtight container…cut into slices to serve.