How to make brandy butter in 5 minutes? Classic British Christmas recipe with butter, icing sugar & brandy. Ideal for mince pies & Christmas pudding.
How to Make Brandy Butter in 5 Minutes – Tell Me How
Brandy butter (also called hard sauce) is the classic British Christmas accompaniment to mince pies, Christmas pudding and warm fruit cake. This authentic recipe takes literally five minutes, uses just four ingredients and can be made weeks ahead.
Ingredients (makes about 300 g – enough for 12–16 servings)
- 150 g unsalted butter, softened to room temperature
- 150 g icing sugar, sifted
- 50–75 ml good-quality brandy (Cognac, Rémy Martin or Courvoisier work beautifully)
- ½ tsp vanilla extract (optional but recommended)
- Pinch of sea salt (optional, balances sweetness)
Equipment
Electric hand mixer or stand mixer (you can do it by hand, but it takes longer).
5-Minute Method
1. Soften the butter properly
Cut the butter into small cubes and leave at room temperature for 30–60 minutes. It must be soft enough that your finger leaves an indent – this is the secret to a silky texture.
2. Beat the butter
Place the softened butter in a mixing bowl. Beat with an electric mixer on medium speed for 1 minute until creamy and pale.
3. Add the icing sugar gradually
Sift the icing sugar to remove lumps, then add it in three batches while beating on low speed. Once all the sugar is incorporated, increase to medium-high and beat for 1–2 minutes until light and fluffy. Scrape down the sides once or twice.
4. Pour in the brandy
With the mixer running on low, slowly drizzle in the brandy (start with 50 ml). The mixture will look like it’s splitting at first – keep beating and it will come together into a smooth, glossy cream. Taste and add more brandy if you like it stronger (up to 75 ml total). Add the vanilla extract and a tiny pinch of salt at this stage.
5. Final whip and chill
Beat for another 30 seconds on high until velvety. Spoon into a serving dish or small sterilised jars, cover with cling film and refrigerate. It will firm up to a perfect spreading consistency.
Serving & Storage
- Serve straight from the fridge or let it soften slightly at room temperature for 10 minutes.
- Keeps in the fridge for up to 4 weeks.
- Freezes perfectly for 3 months – ideal for making in November.
Flavour Variations
- Rum butter: replace brandy with dark rum
- Whisky butter: use single malt Scotch
- Alcohol-free: substitute brandy with fresh orange juice + ½ tsp orange zest
- Spiced: add ¼ tsp ground cinnamon or mixed spice
FAQ
Q: Can I make brandy butter without an electric mixer?
A: Yes – use a wooden spoon and elbow grease. It takes about 8–10 minutes instead of 5.
Q: Why does my brandy butter look curdled?
A: The butter was too cold or you added the brandy too quickly. Warm the bowl slightly over hot water and keep beating, it will come back together.
Q: What’s the best brandy to use?
A: Any decent VSOP or XO Cognac gives the smoothest flavour. Supermarket own brand brandy works fine too.
Q: Can I make it ahead for Christmas?
A: Absolutely – make it in early December; the flavour actually improves after a week in the fridge.
Q: Is brandy butter the same as hard sauce?
A: Yes, “hard sauce” is the old-fashioned name because it sets firm in the fridge.
This is the genuine British brandy butter recipe you’ll find on every Christmas table from London to Edinburgh. Five minutes of effort, weeks of festive joy!
