Brandy Butter

Easy traditional brandy butter recipe

The Spruce / Katarina Zunic

Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Servings: 6 servings
Yield: 1/3 cup
Nutrition Facts (per serving)
304 Calories
15g Fat
38g Carbs
0g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 304
% Daily Value*
Total Fat 15g 20%
Saturated Fat 10g 48%
Cholesterol 41mg 14%
Sodium 3mg 0%
Total Carbohydrate 38g 14%
Dietary Fiber 0g 0%
Total Sugars 37g
Protein 0g
Vitamin C 0mg 0%
Calcium 5mg 0%
Iron 0mg 0%
Potassium 5mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

With just three ingredients, this easy brandy butter is a classic British accompaniment for mince pies and Christmas pudding. It sounds fancy, but it's easy to make—it's not a compound butter, for example, which is usually a more savory use of butter and herbs, for example). You make it by whipping butter with confectioners' sugar and brandy for a rich, sweet, lightly boozy spread. It's similar to American frosting but less sweet—plus, it's spiked with brandy.

Because there are so few ingredients, it's important to use the best ones, if possible, for the best taste. Use a high-quality butter for this mixture along with your favorite brandy for the best results; now's the time to splurge. You can adjust the amount of sugar and brandy to suit your tastes.

The brandy butter can be made up to a few days in advance and stored in the fridge. Let it warm up a bit on the counter before serving so it spreads more easily.

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Ingredients for brandy butter
    The Spruce / Katarina Zunic
  2. Place the butter in a large mixing bowl. Beat with an electric hand mixer until light and creamy.

    Butter beaten until creamy in a bowl
    The Spruce / Katarina Zunic
  3. Add the confectioners' sugar and beat again until it's all incorporated.

    Add confectioner's sugar
    The Spruce / Katarina Zunic
  4. Add the brandy to taste and stir well. If you add too much brandy the mixture may curdle. If it does, don't worry, just add more confectioners' sugar until the mixture binds back together.

    Add brandy to taste
    The Spruce / Katarina Zunic
  5. Spoon the butter into a serving dish, cover, and store in the fridge until serving.

    Brandy butter in a dish
    The Spruce / Katarina Zunic
  6. Serve and enjoy.

    Brandy butter
    The Spruce / Katarina Zunic

Tips

  • The style and quality of the brandy will affect the flavor of this brandy butter. Cognac is a nice choice, but your favorite brandy (such as an Armagnac) will do.
  • The butter can be made up to five days in advance. Just keep it covered in the refrigerator so it does not absorb the aromas of other foods.
  • Feel free to use brandy butter on other holiday sweets and indulgences, such as toasted panettone or with Christmas cookies.

How to Store and Freeze


  • Brandy butter will keep in the refrigerator in an airtight container for two to three weeks.
  • You can also freeze this butter for up to three months for later use. Just make sure it's in a well-sealed container. Defrost in the refrigerator and use it within a week.