This easy recipe for brandy butter shows you how to make this delicious British dessert topping most often found with Christmas pudding or mince pies. Start by whipping together some butter and confectioner's sugar then spike it with a generous serving of a brandy.
When I used to work at a British pub every Christmas time we had loads of brandy butter, one of my regulars even requested we serve his sticky toffee pudding with brandy butter on top!! But brandy butter was primarily there to serve with Christmas pudding, or mince pies if requested. This lightly boozy spread is perfect to top a hot dessert so it melts beautifully. If you don't like the taste of alcohol then this is not for you!
This couldn't be easier to make, it's similar to an American-style buttercream except for the booze. You are really just adding brandy to taste, some of us like a boozier taste than others!
Ingredients
For this easy brandy butter recipe you will need:
- Salted Butter. Since this is a butter-based recipe I highly suggest you use high-quality butter. My preference is a European-style butter, I often use Kerry Gold.
- Confectioners Sugar. Also known as icing sugar or powdered sugar. To ensure you have a smooth brandy butter it is crucial to sift the powdered sugar through a sieve to remove any lumps. Powdered Sugar is notorious for lumps so please, please sift it!
- Brandy. I suggest using a good-quality brand, the quality of your brandy will affect the taste and color of your finished brandy butter. Check out my brandy snaps next.
Some people add a scraped vanilla bean pod to the mixture too, purely optional! Or adding some orange zest would be lovely!
I've also heard of using brown sugar instead of confectioners sugar and I am so intrigued, have to try it next time!
Instructions
In a large bowl cream together the butter until light and fluffy. You can use a stand mixer or an electric hand whisk, or use a regular whisk and get an arm workout!
Make sure you scrape down the sides of the bowl, you want all of the butter to be light and fluffy.
Sift in the powdered sugar and slowly mix together until the powdered sugar is all combined.
Then increase the speed and mix on high speed for a few minutes. You want the butter and sugar mixture to be nice, smooth, and fluffy.
Beat in the brandy, one tablespoon at a time until fully combined, taste after 3, and see if you want more.
If you mix all the brandy in at first you risk the mixture curdling, if this happens add some more sugar to help bring it back to a smooth creamy consistency.
Store in an airtight container or cover with plastic wrap and chill in the fridge to harden, at least an hour.
I prefer to add my brandy butter to a large piece of wax paper and roll it up like a candy twist, then I can slice off a piece of brandy butter easily whenever I need it.
This can be made up to a week in advance or frozen for up to a month.
If you are using this to serve with your Christmas pudding then pull it out of the fridge about 30 minutes before serving so you serve the pudding with a dollop of room temperature brandy butter. Then it will sort of melt into a brandy butter sauce.
Can you double
You can double or triple the recipe easily by pressing the 2X or 3X button on the recipe card below. You can make a large batch and portion it off and freeze for later use too.
Leftover brandy butter? Keep it in a sealed container in the fridge! Check out this recipe for brandy butter shortbread!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.
PrintRecipe Card
Brandy Butter
This easy recipe for brandy butter shows you how to make this delicious British dessert topping most often found with Christmas pudding or mince pies. Start by whipping together some butter and confectioner's sugar then spike it with a generous serving of a brandy.
- Total Time: 1 Hour 10 Minutes
- Yield: ¾ Cup 1x
Ingredients
- 4oz (½ Cup) Salted Butter
- 4.25oz (1 Cup) Confectioners Sugar/ Powdered Sugar
- 3-5 Tablespoons Brandy
Instructions
- In an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric whisk cream together the butter until light and fluffy.
- Carefully sift in the confectioner's sugar and mix on low until incorporated then increase the speed and mix for a few minutes.
- Beat in the brandy, one tablespoon at a time until fully combined, taste after 3, and see if you want more. If you mix all the brandy in at first you risk the mixture curdling, if this happens add some more sugar to help bring it back to a smooth creamy consistency.
- Store in an air-tight container or cover with plastic wrap and chill in the fridge to harden, at least an hour. I prefer to add my brandy butter to a large piece of wax paper and roll it up like a candy twist, then I can slice off a piece of brandy butter easily whenever I need it. This can be made up to a week in advance or frozen for up to a month.
Notes
- If you are using this to serve with your Christmas pudding then pull it out of the fridge about 30 minutes before serving so you serve the pudding with a dollop of room temperature brandy butter
- Once the brandy butter is made store it in an air-tight freezer-safe container and freeze for up to three months. To thaw let it sit in the refrigerator overnight.
- Prep Time: 10 Minutes
- Cook Time: 0 Minutes
- Category: Dessert
- Method: Mix
- Cuisine: English
Roger says
Your Brandy Butter recipe with your Sticky Toffee recipe..... Mind is blown! Sooooo good together
Elizabeth Waterson says
Oh Roger! I am so pleased your mind was blown- such a great combo! XX Liz