two variations of brandy butter.

Brandy Butter

Brandy butter is simple to make and can be made in advance. The perfect accompaniment to serve with Christmas pudding or mince pies.
Course aftenoon tea, Dessert, Side
Cuisine British
Keyword Christmas
Skill Level very easy
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 12 -24
Calories 163kcal
Author Jacqueline Bellefontaine



  • 125 g butter softened
  • finely grated zest of 1 orange
  • 250 g icing sugar, sieved or
  • 250 g light muscovado sugar
  • 3-5 tbsp brandy


  • Beat the butter until really soft. 
  • Beat in the orange zest and then gradually beat in the icing sugar or muscovado sugar until well combined, light and fluffy. 
  • Finally gradually beat in the brandy to taste, adding a tablespoon at a time, taking care not to let the mixture curdle.


Store in a sealed container in the refrigerator for up to 2 weeks. Bring to room temperature to serve.
Freeze for up to 2 months thaw overnight at cool room temperature.
Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only.


Calories: 163kcal | Carbohydrates: 20g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 80mg | Potassium: 28mg | Sugar: 20g | Vitamin A: 260IU | Calcium: 20mg | Iron: 1mg