Brandy cream is ideal for filling profiteroles, it is also a less rich alternative to brandy butter, and is terrific with mince pies, fruit tarts, steamed puddings, etc.
285ml (½ pint) double cream
1 tbsp icing sugar
1 tbsp brandy
Whisk the double cream with the balloon whisk until swollen, then whisk in the icing sugar and brandy
Whisk carefully until thick, shiny and not quite stiff.
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