Want to know a secret? Cognac butter is my latest obsession. What the heck is cognac butter you ask? Up until a few days ago, I didn’t know either. Then I got my hands on this brandy butter from Thursday Cottage.
At my office, our vendors send us gift baskets around the holidays. Since we work with some folks from Great Britain, we often get unique foods from across the pond. When I saw the brandy butter in the gift basket, I snapped it up. I wasn’t sure what to expect but it turned out to be totally delicious… sweet and buttery with just the right amount of cognac taste. Marc and I ate the whole jar in two days.
After that, I decided I best try my hand at making my own cognac butter (how else can I feed the obsession). Using the proportions of butter, sugar, and alcohol listed on the back of the Thursday Cottage jar, I used my stand mixer to create a fantastic version. This comes together very quickly and easily. A couple of tips to keep in mind: make sure your butter is at room temperature, sift the powdered sugar so it is lump free, and add the cognac very slowly to make sure that it gets thoroughly incorporated. If you want, jazz it up with a little cinnamon, nutmeg, or any other spices that suit your fancy.
What to do with your finished butter… the possibilities are limitless. Spread it on toast, english muffins, biscuits, or any other baked good you can think of. Use it to “frost” shortbread or sugar cookies. Smear it on pancakes or waffles. Lick it off the knife (oops, did I say that out loud).
For this recipe, I have given all amounts by weight. What is important here is the proportions: 35% butter, 8% cognac, 57% sugar. You can scale the exact amounts up or down to get the quantity you want.
57 grams (4 tbls) unsalted butter
92 grams confectioners sugar
16 grams (20 ml) good quality cognac
1/8 tsp cinnamon (optional)
Using the paddle attachment of your mixer, beat the butter over medium-high speed until light and fluffy, about 3-5 minutes. Sift the confectioners sugar into a bowl. Add the sugar to the butter in small batches, beating well to incorporate after each addition. It will look crumbly at first but will get smooth again as you continue to beat. After all the sugar is incorporated, slowly drizzle in the cognac while the mixer is running. Allow the butter to continue mixing until the cognac is fully incorporated. Add the cinnamon (if using) and beat until thoroughly mixed.
Makes enough butter to fill a 1/2 pint jar. Store in the refrigerator and let warm up a bit before using. Feel free to get creative with the type of alcohol and spices you use. I am sure this would be delicious with rum, Amaretto, or Cointreau.