Have you ever had brandy butter--also called hard sauce? It's a delightful combination of flavors and is served on top of a warm slice of plum pudding.
You'll want to serve this homemade dessert topping with plum pudding or homemade mincemeat tarts this Christmas. Be sure to try our 9 British Christmas recipes as well.
Ingredients
Curious what you need to make brandy butter? Let's discuss the key ingredients in this simple recipe.
- Butter: We use a combination of salted and unsalted but feel free to use either one. The salted helps cut some of the sweetness, while unsalted is typically fresher.
- Brandy: Adding a small amount of this liquor gives this topping its signature flavor. Only add enough to taste, or the mixture will be too bitter.
- Icing Sugar: This sweetens the mixture and holds it together.
- Orange Zest: This brightens up the flavors, but be careful not to add too much, or it will be bitter.
See recipe card for full information on ingredients and quantities.
How to Make Brandy Butter
Grab some icing sugar, butter, vanilla extract, orange zest, and brandy.
- Put the butter in a bowl and sift the icing sugar on top. (image 1)
- Beat together until lightened in color and fluffy. (image 2)
- Add the vanilla, orange zest, and brandy a little at a time until you like the flavor. (image 3)
- Serve immediately or refrigerate for later. (image 4)
Recipe FAQs
This British dessert topping is often served with desserts such as Christmas pudding and mince pies. When spooned onto a warm pudding, the butter melts into it to add extra flavor, or is spread on top of a mince pie before eating.
It has a sweet, buttery taste with hints of vanilla, and a slight bitterness from the orange zest and oak from the alcohol.
It's made by whipping powdered sugar and butter together with vanilla, brandy, and orange zest. I like to use a mixture of salted and unsalted butter to help balance the sweetness.
Yes, there is alcohol in it. We used 5 to 7 tablespoons in a batch that makes 3 cups. You can substitute this with fruit juice, such as apple juice, or omit it entirely if you prefer.
Leftovers: Store in a sealed container in the fridge for 2-3 weeks.
Freeze: Store it in an airtight container in the freezer for up to 3 months. Eat within 1 week of thawing.
Serve
Any warm, heavy dessert goes well with it. Spread brandy butter on plum pudding or figgy pudding, mince pies, bread pudding, toasted sweet bread (like cinnamon swirl bread, stollen, plum bread), or cinnamon rolls.
Expert Tips
- Use both salted and unsalted butter. The salt helps cut the sweetness, while the unsalted adds a fresher flavor.
- Add the brandy slowly. It's easy to add too much, and then the flavor is overpowering. If you accidentally add too much, simply add more icing sugar and vanilla to balance it out.
- Tweak the flavorings to your taste.
- Refrigerate for up to 2 weeks, then serve it cold with Christmas desserts like plum pudding.
- Freeze for up to 3 months. Defrost overnight in the fridge, and use within 1 week of thawing.
More Christmas Recipes
Recipe
Brandy Butter Recipe
Ingredients
- ½ cup salted butter, softened
- 6 tablespoons unsalted butter, softened
- 1 ¾ cups icing sugar
- 5-7 tablespoons brandy
- 2 teaspoons vanilla extract
- 2 teaspoons finely grated orange zest
Instructions
- Place the softened butter in a mixing bowl. Sift the icing sugar on top, then beat with an electric mixer until fluffy and lightened in color.
- Scrape the sides and bottom of the bowl with a flexible spatula, then mix in the vanilla extract and orange zest. Mix in the brandy one tablespoon at a time until it reaches your desired taste. Taste and add additional sugar, vanilla, or orange zest as desired.
- Serve with hot plum pudding, bread pudding, mince pies, or Christmas cookies. If making ahead, store in the fridge until needed.
Video
Notes
- Use both salted and unsalted butter. The salt helps cut the sweetness, while the unsalted adds a fresher flavor.
- Add the brandy slowly. It's easy to add too much, and then the flavor is overpowering. If you accidentally add too much, simply add more icing sugar and vanilla to balance it out.
- Tweak the flavorings to your taste.
- Refrigerate for up to 2 weeks, then serve it cold with Christmas desserts like plum pudding.
- Freeze for up to 3 months. Defrost overnight in the fridge, and use within 1 week of thawing.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Beth
This is great with plum pudding. Nice and fluffy. It's soft and creamy, making it the perfect addition to figgy pudding as well. The orange zest adds a nice touch.
Emma
Thanks!
Georgia
This was an amazing Perfect
The zest did add a little something to it
Thank you. I will make it again
Georgia
Emma
Glad that you enjoyed it, Georgia, and I'm happy to hear that you want to make it again! 🙂