Brandy Butter Recipe

By James Maddock

Updated 16/08/2011

Brandy butter is as synonymous with Christmas as turkey and crackers. Of course it is traditionally served with a Christmas pudding but it tastes pretty good with mince pies too! If it is served with anything hot it will melt into a delicious creamy, alcoholic puddle. It's very easy to make and can be stored in the fridge until needed. I prefer to use a good unsalted butter as I think it gives a more luxurious taste but it is really a matter of personal choice as to whether you use salted or unsalted butter. With regard to brandy I tend to use an inexpensive one that I would be happy to drink on its own. Here's what you need to make the brandy butter:

Ingredients

• 4oz butter
• 2oz icing sugar
• 1 tablespoon brandy

Method

• Leave the butter to get nice and soft. Then put the butter into a large bowl and add the icing sugar (see picture 1).
• With a wooden spoon cream together the icing sugar and butter until it is light and fluffy (see picture 2).
• Next add your chosen brandy to the mixture and beat until the brandy is thoroughly mixed in (see pictures 3 and 4). It may seem a mess at first but it will soon all come together after a bit of mixing.
• That's basically the brandy butter made. All that remains is to put the brandy butter into an attractive dish and keep in the refrigerator until it is needed.
• When serving the Christmas pudding, put the brandy butter on the table and everyone can help themselves - make sure you get your share though as it will go quickly!

Prep Time: 15 minutes

Yield: 3 - 6 servings