It's the Christmas condiment that's been around for centuries. This Brandy Butter Recipe is super simple, and truly embodies the spirit of celebration and indulgence.
Jump to:
Why Christmas isn't complete without this
Brandy Butter is the perfect addition to any Christmas dessert menu. Enjoy it with Christmas Pudding, Fruit Mince Pies, Christmas Cake, Sago Plum Pudding and Scones.
Also known as Hard Sauce, it was a favourite with Queen Victoria. She refused to eat pudding without it! Speaking of royals, this recipe comes from King George V's chef! The recipe was printed in Adelaide's The News in 1927.
Ingredient notes
The ingredients are pretty simple – butter, icing sugar (powdered sugar) and brandy.
That's right. This is a 3-ingredient recipe! Choose the best quality butter and brandy you can afford for best results. However, you can add some extras to the mix if desired, including a little zest, cinnamon, nutmeg or vanilla.
The ingredient quantities are in the recipe card at the end of this post.
How to make Brandy Butter
Start by combining the butter and icing sugar a bowl and whisk or beat until the sugar has dissolved and the mixture turns a paler colour.
TIP: 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.
Slowly add the brandy, and any other additional flavour, continuing to beat.
TIP: If the mixture seems to curdle, add a little extra icing sugar until it holds together and looks creamy again.
Place the brandy butter into a bowl and chill in fridge before serving. Alternatively, spread the butter out on baking paper and freeze before cutting out shapes with a small festive-shaped cookie cutter.
Enjoying and storing your Brandy Butter
Brandy Butter can be served cold from the fridge or at room temperature. The recipe is also a recipe for Brandy Butter Sauce – simply melt it and pour it over whatever it is being served with.
Store Brandy Butter, covered or wrapped, in the fridge for up to 2 weeks. It can also be frozen for up to 3 months.
Wishing you a merrier Christmas with this lovely Christmas condiment.
More recipes for a merrier Christmas
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
For more fun and deliciousness in the kitchen, follow along on Facebook, TikTok and Pinterest, and subscribe for new posts via email.
Brandy Butter Recipe
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
- 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.
Leave a Reply