Brandy (or Rum) Butter

Posted 24 December 2010 by

Well, there’s just one day left until Christmas and I thought I’d share what I consider one of the essentials for Christmas Day. It is also one of the easiest things you can make! I’m talking about brandy butter, essential for dolloping onto Christmas pudding, mince pies, chocolate yule log… ice cream, er… anything! It’s so easy to make, consisting of buttercream, with added brandy. This recipe is so easy to tweak to make it a different flavour, like rum butter. Just swap the added alcohol and use brown sugar instead of white if you prefer.

Brandy butter in a glass.

Ingredients (change quantities depending how much you want):

  • 250 g sugar (caster or icing sugar)
  • 250 unsalted butter
  • some brandy

Cream together the butter and sugar until light and fluffy. This will take a bit longer with caster sugar. Add brandy to taste. You’ll probably want at least a few teaspoons of brandy, maybe a few tablespoons. It’s important to taste as you go to get it just right! Keep the brandy butter refrigerated and it will last throughout the Christmas season.

Closeup of brandy butter in a glass.

A mince pie with brandy butter on the side.

Served with a mince pie

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