Description
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
115 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, beat softened butter on high speed until soft and fluffy. Mix in the vanilla bean paste.
Add the confectioner’s sugar and whip on medium-high speed until mixture resembles thick buttercream.
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 or Christmas puddings.
Store leftover brandy butter 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 the mixture comes back together.
- Prep Time: 10 minutes
- Chilling Time: 2 hours
- Category: Sauces, Jams, and Chutneys
- Method: No Bake
- Cuisine: British