Brandy Butter

Brandy butter is the most delicious accompaniment to serve with warm Christmas pudding or mince pies. Made with just 3 ingredients, this sweet and boozy butter will elevate your festive desserts!

What is brandy butter?

A sweetened butter flavoured with alcohol, brandy butter – also known as hard sauce – is a traditional English cold sauce served with Christmas desserts. (Unlike brandy sauce which is another common accompaniment to Christmas pudding, but served hot.)

Served cold, this boozy spread melts over a slice of Christmas pudding or warmed fruit mince pies, or other hot desserts, adding a buttery boozy hit that is rich, decadent, and so delicious!

Why we love this recipe

• This easy recipe is made with just 3 ingredients and can be whipped up in minutes.
• Traditional English Christmas recipe!
• Can be made ahead and leftovers can be frozen.

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Ingredient notes and substitutions

Please scroll down to the recipe card at the end of the post for ingredient quantities.

• Butter – unsalted butter.
• Soft Brown Sugar – or light muscovado sugar. I have always used soft brown sugar and love the caramel flavour it adds to the butter, but you can make it with caster sugar or icing sugar / powdered sugar.
• Brandy – or use rum or your favourite alcohol (more suggestions below).

How to make this brandy butter recipe

Please scroll down to the recipe card at the end of the post for the full recipe.

1. Beat the softened butter in a large mixing bowl with a wooden spoon.
2. Add the brown sugar a third at a time, beating in between each addition.

3. Slowly add the brandy, a couple of drops at a time, beating in between. TIP: Don’t add the brandy too quickly, otherwise the butter can split.
4. Spoon into your serving dish and place in the fridge.

FAQ

My recipe tips

• Make sure you use room temperature butter to allow you to beat it easily.
• Add the brandy a little at a time otherwise the brandy butter can split.
• For a smooth brandy butter: use icing sugar / confectioners sugar instead of the brown sugar.
• Don’t add too much brandy as it can cause the brandy butter to split.
• Over whipping the butter can cause it to become oily.

Serving Ideas

• On warm Christmas pudding / plum pudding.
• On fruit mince pies.
• Spread on fruit scones for a festive touch.
• With apple and plum crumble or apple pie: top stewed apple with shortcrust pastry and bake until golden.

Make ahead/storage

I personally think brandy butter is best made on the morning you want to serve it, although it can be made up to a day ahead.

• Fridge: Store in the fridge for up to 2 weeks, making sure it is well covered or in an airtight container.
• Freezer: Freeze for up to 3 months. I find the easiest way to freeze it is to bring to room temperature then wrap into a sausage shape in greaseproof paper. You can then cut off slices as you need.

Variations

• Add some orange zest or lemon zest.
• Spices: A little ground cinnamon, nutmeg.
• Different alcohol: use cognac, rum, whiskey or sherry.

Ideas for leftover brandy butter

• Serve on top of pancakes or waffles for a decadent breakfast or brunch, or spread on top of toasted banana bread.

Why not try…

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