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.
Enjoyed with Christmas Pudding, Fruit Mince Tarts, Christmas Cake, Scones, Brandy Butter is the perfect addition to any Christmas dessert menu.
Brandy Butter is also known as Hard Sauce, and comes from the UK. It’s been around for centuries and was known to be a favourite with Queen Victoria, who refused to eat pudding without it.
A fancy but easy Brandy Butter Recipe
Speaking of royals, this recipe for Brandy Butter comes from King George V’s chef!
The recipe was printed in Adelaide’s The News in 1927.
Ingredients for Brandy Butter
The ingredients you’ll need are:
- butter
- icing sugar (powdered sugar)
- brandy.
That’s right. This is a 3-ingredient recipe!
However, you can add some extras to the mix if desired, including a little zest, cinnamon, nutmeg or vanilla.
The ingredient measurements can be found 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 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 so it can be poured over whatever it is being served with.
- Brandy Butter should be stored, covered or wrapped, in the fridge for up to 2 weeks.
- It can also be frozen for up to 3 months.
Brandy Butter Recipe
A staple during the festive season, enjoy Brandy Butter with cake, puddings, pies and more.
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
- 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, add a little extra icing sugar until it holds together and looks creamy again.
Nutrition
Calories: 72kcalCarbohydrates: 6gProtein: 0.1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 13mgSodium: 40mgPotassium: 2mgSugar: 6gVitamin A: 156IUCalcium: 2mgIron: 0.01mg
