Ingredients

125 g Butter

125 g Icing Sugar

62 g Brandy

 

Method

Cream together the softened butter & the sifted icing sugar. 

When the mixture is light & fluffy stop the mixer, scrape down the sides of the bowl. Continue creaming the butter & icing sugar - make it light & fluffier.

Add ~20 g of brandy.

Continue creaming the mixture.

When the brandy has been fully incorporated, stop the mixer, scrape down the sides of the bowl and continue creaming the mixture.

Add another ~20 g of brandy. Continue creaming the mixture. When the brandy has been fully incorporated, stop the mixer, scrape down the sides of the bowl and continue creaming the mixture. 

Add the remaining brandy & continue mixing until it has been incorporated. 

Transfer the brandy butter to a serving bowl. Alternatively the brandy butter can be frozen until required. I usually make a double batch, use half & freeze the remainder in a sausage shape in plastic clingwrap.

It is delicious with Brandy Fruit Pudding.