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(recipe, Le Cordon Bleu)
The classic partner for Christmas pudding, brandy butter also tastes wonderful with mincemeat pies.
- ½ cup unsalted butter, at room temperature
- ½ cup light-brown sugar
- 2 to 3 Tbsp. brandy
- Place the butter in a bowl and whisk using an electric mixer or beat with a wooden spoon until soft and creamy. Add the brown sugar a tablespoon at a time, whisking well each time, until the mixture is light and creamy.
- Whisk in the brandy, half a tablespoon at a time. Do not add the brandy too quickly or the mixture will separate. Place in a serving bowl, cover with plastic wrap, and refrigerate until needed. Return to room temperature before serving.
Variations: Add a little orange zest, or use a superfine sugar for a lighter flavor.
If you want to make the brandy butter well in advance, place the butter in a pastry bag with a star-shaped tip and pipe small rosettes onto baking sheets lined with waxed paper. Freeze until hard and store in a bag in the freezer until needed.