Add a touch of Christmas to your cake with Almond Brandy Butter Icing.
- 125g soft unsalted butter
- 500g icing sugar
- 80g ground blanched almonds
- 2-3 tablespoons of brandy
Cream together butter, icing sugar, blanched almonds and brandy. Whip until very light and fluffy. Cover the top of your Phillippa’s Christmas Cake, patting the icing with a wide knife to give a rough textured finish.
Any left over can be used to sandwich Phillippa’s Shortbread.