Brandy & vanilla butter

Not just for Christmas pud, this brandy butter goes perfectly with mince pies or spread over toasted panettone

  • Prep:10 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 294
  • fat 21g
  • saturates 13g
  • carbs 23g
  • sugars 23g
  • fibre 0g
  • protein 0g
  • salt 0.46g


  • 200g salted butter, softened
  • 175g icing sugar
  • 1 tsp vanilla paste, or seeds scraped from 1 vanilla pod
  • 5-7 tbsp brandy


  1. Beat the butter, sugar and vanilla together until pale, then whisk in the brandy, one tbsp at a time, until you are pleased with the taste. Scrape into a serving bowl and chill for 1 hr or for up to 3 days, before serving. Freeze for up to a month.

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