Brandy-Butter Cake Filling

Name: Brandy-Butter Cake Filling
Yield: For a 9-inch cake

January 24, 2012

Recipe information

Beat 1 egg over moderate heat in a small saucepan with 3 tablespoons cognac, 2 tablespoons unsalted butter, 1/2 tablespoon cornstarch, and 1 cup sugar. Boil slowly 2 to 3 minutes to cook the starch, remove from heat, and beat in 2 to 4 tablespoons additional butter. The filling will thicken as it cools.

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