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Homemade brandy butter in a festive bowl beside traditional British Christmas pudding, ready to serve for Christmas.
Jane at Brit & Skillet

Homemade Brandy Butter

Rich and creamy homemade brandy butter made with butter, powdered sugar and brandy. A classic British Christmas accompaniment for warm Christmas pudding and mince pies.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8
Course: Condiment, Dessert Sauce
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter 113 g, softened
  • 1 cup powdered sugar 120 g, sifted
  • 3 tbsp brandy 45 ml
  • 1/2 tsp vanilla extract optional

Equipment

  • Medium mixing bowl
  • Electric hand mixer or wooden spoon
  • Rubber spatula
  • Measuring cups and spoons
  • Small serving bowl or covered storage container

Method
 

Cream the butter.
  1. Place the softened butter in a medium mixing bowl.
  2. Beat for 2–3 minutes, until smooth, creamy and slightly lighter in color.
Add the powdered sugar.
  1. Add the powdered sugar gradually, beating well after each addition.
  2. Continue beating until the mixture is pale, light and fluffy.
Add the brandy.
  1. Add the brandy 1 tablespoon at a time, beating thoroughly after each addition.
  2. Don't pour all the brandy in at once, as adding too much liquid too quickly can cause the mixture to split.
Add the vanilla.
  1. Beat in the vanilla, if using.
  2. Continue mixing for another minute until the brandy butter is smooth and creamy.
Taste and adjust.
  1. Taste the mixture.
  2. If you'd like a slightly stronger brandy flavor, you can add another teaspoon or two, beating thoroughly after each addition.
  3. Avoid adding too much additional liquid or the butter may begin to separate.
Chill.
  1. Transfer the brandy butter to a serving bowl or covered container.
  2. Refrigerate for at least 30 minutes if you'd like a firmer consistency, or serve immediately if you prefer it soft and creamy.
  3. Serve with warm Christmas pudding or mince pies.

Notes

Brit & Skillet Tip: Add the brandy slowly and keep beating. If the mixture starts looking slightly separated, stop adding liquid and continue beating until it comes back together. And remember — there is a point at which adding more brandy stops improving the brandy butter and simply starts creating a cocktail with structural problems.
Soften the butter properly: The butter should be soft enough to press easily with your finger but should not look oily or partially melted.
Add the brandy gradually: This is the key to keeping the mixture smooth. Beat thoroughly between additions so the butter can absorb the liquid.
Adjusting the brandy: Three tablespoons gives the butter a noticeable brandy flavor without making it overly loose. Add any extra very cautiously.
Serving: Brandy butter can be served chilled, slightly softened or at cool room temperature. A spoonful placed over hot Christmas pudding will gradually melt into the dessert.
Make ahead: Brandy butter is ideal for making ahead. Prepare it several days before you need it and keep it covered in the refrigerator.
Storage: Store covered in the refrigerator and use within 1 week for best quality.
Freezing: Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then allow it to soften slightly and give it a quick stir before serving.
Alcohol: The brandy isn't cooked, so the alcohol remains in the finished recipe. This version isn't suitable for children or anyone avoiding alcohol.