Brandy Butter Recipe

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5 from 1 vote

A staple during the festive season, enjoy Brandy Butter with cake, puddings, pies and more.

Prep Time5

Total Time5

Course: Condiment

Cuisine: American, Australian, British, New Zealand

Servings: servings

Calories: 72kcal

Author: Libby Hakim

Ingredients

125 grams butter
1 cup icing sugar (powdered sugar) 130 grams
2 tablespoons brandy (or 4 tablespoons for an extra boozy butter)
a little zest, cinnamon, nutmeg or vanilla (optional)

Instructions

Combine butter and icing sugar in a bowl and whisk or beat until the sugar has dissolved and the mixture turns fluffy and a paler colour.
Slowly add the brandy and any other additional flavour, continuing to beat until well combined.
Place brandy butter into a bowl and chill in fridge before serving OR spread out on baking paper and freeze before cutting out shapes with a small festive-shaped cookie cutter.

Notes

Serving: Brandy Butter can be served cold from the fridge or at room temperature.

Storing: Brandy Butter should be stored, covered or wrapped, in the fridge for up to 2 weeks.

Freezing: It can also be frozen for up to 3 months.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Tips:

The recipe is also a recipe for Brandy Butter Sauce – simply melt it so it can be poured over whatever it is being served with.

Before making this, your butter should be at cool room temperature for best results. Take it out of the fridge and leave it on the benchtop until it’s soft enough that you can push a dent into it but not so soft so as to look greasy or a darker yellow colour.
If the mixture seems to curdle or separate as you beat it, add a little extra icing sugar until it holds together and looks creamy again.

Nutrition

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