This simple recipe for brandy butter is a perfect addition to any festive dinner table.


  • 1/2 cup butter, soften

  • 1/4 cup caster sugar

  • 3 tbs brandy

  • 1/2 tsp vanilla extract


  • 1.

    Soften the butter by leaving it out of the fridge and bringing it to room temperature.

  • 2.

    Lightly cream the softened butter with an electric beater until light and fluffy.

  • 3.

    Then add the sugar in a little at a time. When the mixture is pale and frothy, beat in the brandy and vanilla.

  • 4.

    Let mixture stand for an hour to blend flavours.

  • 5.

    Pile the butter into cling film or waxed paper, shape into a sausage and roll the film around the sausage, twist both ends and refrigerate until firm.

  • 6.

    Just before serving, cut butter into disks, remove film from discs and place atop warm food at the last minute and let melt.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 181kj
  • Fat Total 15g
  • Saturated Fat 9g
  • Protein 0g
  • Carbohydrate 8g
  • Sugar 8g
  • Sodium 2mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Can store in the fridge for up to 1 month.

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