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.