Sherry Butter
Author: Kitchens
  • 50 g (2 ounce) butter
  • 100 g (4 ounce) caster sugar
  • 15 - 30 ml (1 - 2 Tablespoons) Sherry
  • 1 egg white
  1. 1. In a bowl, cream the butter until soft.
  2. Gradually beat in the sugar until the mixture is pale and light.
  3. Add a stiffly beaten egg white if a softer texture is preferred.
  4. Work in the sherry, a little at a time, taking care not to allow the mixture to curdle.
  5. Chill before using. If the mixture has separated slightly after standing, beat well before serving
Recipe by Recipes at