Beat the butter until very soft (you can start this using a food mixer but I recommend finishing by hand - if the butter isn't soft enough to beat easily by hand then your brandy butter is more likely to curdle).
Add the icing sugar and beat until fully combined.
Add the vanilla extract (¼ tsp) and mix to combine.
Gradually add the brandy (25ml), about a teaspoon at a time, and beat to fully combine before adding more.
Once all of the brandy has been added cover the butter and refrigerate until ready to eat.
Makes 100g brandy butter (about 10 heaped teaspoons) - You can make as much or as little as you want, just keep the ratios the same. Note that it'll take longer to beat together the ingredients if you try to make more.
If you want to make this recipe extra special you could use your own homemade butter.
Add the brandy slowly and taste as you go as you may want to add a little more or less to your own taste.
Serving: 10g | Calories: 63kcal | Carbohydrates: 5.1g | Fat: 4.1g | Saturated Fat: 2.6g | Sugar: 5g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.