Description

Brandy butter is a rich, sweet condiment made from a blend of softened butter, powdered sugar, and brandy. It’s commonly served with traditional holiday desserts like Christmas pudding, mince pies, or fruitcake in the UK and Ireland.

The butter is typically whipped to a creamy consistency and flavoured with brandy, though sometimes rum or whiskey can be used as a substitute. The result is a smooth, boozy spread that melts over warm desserts, adding a luscious, festive touch.

Method

To make the brandy butter, put the butter and icing sugar in the bowl of an electric mixer fitted with a whisk attachment.

Cream the butter and sugar on medium speed until pale and fluffy.

With the motor still running, gradually pour in the brandy, making sure it disappears into the mix as it is added.

Once all the brandy is incorporated, transfer to an airtight container and refrigerate.

Note

The butter will keep for 2 weeks in the refrigerator. Serve the brandy butter at room temperature.