Honey and Nut Butter Cream Recipe
Ingredients
| 100 g/4 oz unsalted butter | ||
| 225 g/1/2 lb icing sugar, sifted | ||
| 2 x 5 ml spoons/2 teaspoons honey | ||
| 1 x 15 ml spoon/1 tablespoon chopped nuts | ||
| 2 x 5 ml spoons/2 teaspoons finely grated lemon rind | ||
Directions
MAKING
1 In a bowl, put the butter and beat until soft.
2 Gradually beat in the icing (confectioners') sugar until the mixture is light and fluffy.
3 Stir in the honey, nuts and lemon rind, combine well.
4 The cream is ready to use at this stage, and can be frozen by transferring the mixture to a rigid container.
5 Seal the container, label and freeze.
SERVING
6 Use as desired.
7 If frozen, thaw in the container at room temperature for 2 to 3 hours.
1 In a bowl, put the butter and beat until soft.
2 Gradually beat in the icing (confectioners') sugar until the mixture is light and fluffy.
3 Stir in the honey, nuts and lemon rind, combine well.
4 The cream is ready to use at this stage, and can be frozen by transferring the mixture to a rigid container.
5 Seal the container, label and freeze.
SERVING
6 Use as desired.
7 If frozen, thaw in the container at room temperature for 2 to 3 hours.
Chef
