Brandy Butter
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This brandy butter recipe blends unsalted butter, confectioner’s sugar, and vanilla bean paste with your favorite brandy to create a festive holiday topping. Smooth, creamy, and booze-infused, you’ll savor every spoonful of this homemade brandy butter as it melts into a warm mince pie or a homemade Christmas pudding.
What is Brandy Butter?
Nobody does Christmas baking quite like the UK. I always look forward to seeing the festive baking products fill the aisles of my local Sainsbury’s—everything from gingerbread house-making kits and alcohol-soaked fruit to bags of pecans and walnuts to jars of mincemeat and rolls of golden marzipan. It’s truly a baker’s paradise.
After living in London for the past few years and taking advantage of all of these delicious seasonal products (not to mention sampling my way through the range of Christmas chocolates…) I can confidently say that mince pies and Christmas puddings are both now a permanent part of my holiday baking repertoire. And while both of these festive bakes are perfectly lovely all on their own, they’re even better when paired with a big dollop of brandy butter. Made by whipping butter until smooth and creamy, then blending in confectioner’s sugar, vanilla bean paste, and a generous splash of brandy, this quintessential British holiday condiment elevates any Christmas dessert.
Brandy Butter Ingredients
- Unsalted Butter – You’ll need 113 grams (1/2 cup, or 1 stick in the US) of unsalted butter. Make sure the butter is very, very soft before whipping, or the mixture will separate when you add the brandy.
- Confectioner’s Sugar – Confectioner’s sugar (icing sugar, or powdered sugar) sweetens the brandy butter. Keep some extra on hand to adjust the sweetness, and to bring the mixture back together if it separates. See my notes below.
- Brandy – Start with about 15 milliliters (1 tablespoon), then taste and adjust accordingly. I used 30 milliliters (2 tablespoons) for a brandy butter that definitely tastes booze-infused, but not overpoweringly so. You’ll have a big bottle left over, so save the rest for other festive recipes like hot buttered brandy or homemade Christmas puddings.
- Vanilla Bean Paste – While you can use vanilla extract, I think it’s worth breaking out the good stuff for this recipe. For vanilla bean paste, my go-to brand is Nielsen-Massey, but Taylor & Colledge, Simply Organic, and Rodelle also make excellent vanilla pastes. Or, substitute the scrapings from one vanilla pod.
What if My Brandy Butter Curdles?
If you add the brandy too quickly, or if you add too much, the mixture may curdle. Don’t worry! If this happens, just mix in some additional confectioner’s sugar, one tablespoon at a time, until the brandy butter comes back together.
Brandy Butter
- Total Time2 hours 10 minutes
- YieldApprox. 250 grams (about 1 cup)
This smooth and creamy brandy butter combines butter, confectioner’s sugar, vanilla, and brandy for a festive topping. Best served with warm Christmas pudding!
Ingredients
113 grams unsalted butter, very soft (1/2 cup; 1 stick)
100 grams confectioner’s sugar (4 ounces; about 3/4 cup), plus. more to adjust consistency
1 teaspoon vanilla bean paste
15-30 milliliters brandy, or to taste (1-2 tablespoons)
Instructions
In a medium mixing bowl, whip the softened butter on high speed until smooth and creamy, about 30 seconds. Mix in the vanilla bean paste.
Add the confectioner’s sugar and continue mixing on medium-high speed until mixture resembles thick, smooth buttercream, about 1 minute more.
Drizzle in the brandy, a splash at a time, mixing well after each addition.* Taste and adjust, adding more brandy or sugar as desired.
Cover and refrigerate for at least 2 hours, or until ready to serve. Serve cold, or for a creamier texture, allow brandy butter to come up to room temperature for about 20 minutes prior to serving. Serve with mince pies, mincemeat hand pies, slices of bara brith, or mini Christmas puddings.
Store leftover brandy butter in an airtight container in the refrigerator for up to 1 week.
Notes
*If you add the brandy too quickly, or if you add too much, the mixture may curdle. If this happens, mix in some additional confectioner’s sugar, a tablespoon at a time, until it comes back together.
- Prep Time: 10 minutes
- Chilling Time: 2 hours
- Category: and Chutneys, Jams, Sauces
- Method: No Bake
- Cuisine: British
How to Serve Brandy Butter
You can serve brandy butter straight from the fridge (the best choice for pairing with hot desserts), or allow it to come up to room temperature for a few minutes if you prefer a creamier texture. To enjoy, simply spoon your homemade brandy butter over a warm mince pie or mince pie hand pie, a miniature Christmas pudding, or a slice of pannetone or fruitcake. Or, do what I do and steal a spoonful straight from the jar.
Make-Ahead and Storage Suggestions
It only takes about 10 minutes to whip up this homemade brandy butter, but I suggest refrigerating it for at least two hours prior to serving, to give the flavors time to develop. You can store leftover brandy butter in the refrigerator for up to a week.
If you’ve refrigerated your brandy butter for an extended period, you might find it helpful to re-whip it briefly with a hand mixer for optimal creaminess. If the chilled brandy butter looks slightly separated, you can also use the confectioner’s sugar trick above to bring it back together before scooping and serving.
Other Festive Recipes You Might Enjoy
Sugared Cranberries
Candy Cane Cookies
Peppermint Marshmallows
Festive Cranberry Jelly Candies
Miniature Christmas Puddings
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
