- 175g Rodda’s butter
- 150g icing sugar
- 4 tbsp brandy
- 113g Rodda’s Cornish clotted cream
Dice the butter and bring to room temperature. Place the butter in a food processor along with the icing sugar and blend until smooth.
With the machine running slowly, drizzle in the brandy.
Next, turn the mixture out into a bowl and then gently fold in the Cornish clotted cream.