Creating brandy butter couldn’t be easier with Mary Berry’s simple recipe that takes less than five minutes to do.
Only four ingredients are needed to make brandy butter – and if you don’t have any leftover brandy from the Christmassy period, cognac will do.
All you need is unsalted butter, icing sugar, light muscovado sugar, and a little tipple to make the brandy butter.
The delicious mixture can even be used as a sponge cake filling for any baking creations you may want to do.
Brandy butter
Ingredients
110g unsalted butter, softened
85g light muscovado sugar
85g icing sugar, sieved
Three tbsp brandy or cognac
Method
Put the butter in a bowl. Beat well with a wooden spoon till soft. Beat in both the sugars till smooth, then add the brandy.
Mary Berry cautioned that if there’s too much brandy added to the butter, “it will curdle”.
To remedy, just beat in more sieved icing sugar and the mixture will become “smooth” once more.
To serve, either top the brandy butter on delicious crumpets as an alternative topping, or on top of muffins for a sweet treat.
