📝 About This Recipe
A quintessential British holiday staple, this Brandy Butter is a luxurious, hard sauce that melts into a golden pool of indulgence when hitting a warm dessert. Our version elevates the classic with Madagascar vanilla bean and a hint of orange zest to balance the bold, warming kick of premium cognac. It is the definitive companion for Christmas pudding, mince pies, and festive cakes, offering a silky texture and a sophisticated sweetness that defines the winter season.
🥗 Ingredients
The Butter Base
- 250 grams Unsalted High-Fat European Butter (softened to room temperature, preferably 82% butterfat)
- 1 pinch Fine Sea Salt (to brighten the caramel notes)
The Sweeteners
- 250 grams Icing Sugar (sifted to ensure no lumps)
- 2 tablespoons Light Muscovado Sugar (for a subtle molasses undertone)
Aromatics & Spirits
- 5-6 tablespoons Cognac or High-Quality Brandy (added one tablespoon at a time)
- 1 piece Vanilla Bean (seeds scraped from the pod)
- 1/2 teaspoon Orange Zest (very finely grated)
- 1 pinch Ground Nutmeg (freshly grated for topping)
👨🍳 Instructions
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1
Begin by ensuring your butter is perfectly softened but not oily. It should yield easily to a finger press but still hold its shape.
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2
Place the softened butter and the pinch of sea salt in the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and a hand mixer).
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3
Cream the butter on medium-high speed for at least 3-5 minutes until it becomes pale, almost white, and noticeably aerated.
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4
Add the light muscovado sugar and beat for another 2 minutes until the granules have mostly dissolved into the butter.
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5
Reduce the mixer speed to low and gradually add the sifted icing sugar, one large spoonful at a time, to avoid a sugar cloud in your kitchen.
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6
Once the sugar is incorporated, increase the speed to medium and beat until the mixture is light, fluffy, and resembles a cloud-like frosting.
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7
Split the vanilla bean lengthwise and scrape the seeds into the bowl; add the finely grated orange zest.
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8
Now comes the critical part: adding the brandy. With the mixer running on low, add the cognac one tablespoon at a time.
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9
Beat thoroughly after each tablespoon of brandy to ensure the emulsion doesn't 'split' or curdle. If it looks like it is separating, stop adding liquid and beat on high for 30 seconds.
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10
Taste the butter. If you prefer a stronger kick, add the final sixth tablespoon of cognac and beat until perfectly smooth.
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11
Transfer the brandy butter into a decorative glass serving jar or individual ramekins.
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12
Smooth the top with a spatula or create decorative peaks, then sprinkle a tiny dusting of freshly grated nutmeg over the surface.
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13
Cover tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to mature and the butter to firm up.
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14
Remove from the refrigerator about 20-30 minutes before serving so it is firm enough to scoop but soft enough to melt instantly on hot food.
💡 Chef's Tips
Always use the best quality butter you can find, as it is the primary flavor carrier; European-style butters with higher fat content result in a silkier mouthfeel. If your mixture curdles while adding the brandy, add a tablespoon of icing sugar and beat vigorously to bring the emulsion back together. For a different flavor profile, you can swap the brandy for a dark spiced rum or even a nutty Sherry. Ensure your icing sugar is sifted; even small lumps will ruin the velvety texture of the final condiment. This can be made up to two weeks in advance and stored in the fridge, or frozen for up to three months.
🍽️ Serving Suggestions
Serve a generous dollop atop a steaming hot wedge of traditional Christmas Pudding. Slather onto warm toasted mince pies for a decadent afternoon treat. Use as a filling for a festive sponge cake or spread over warm gingerbread loaf. Pair with a glass of the same Cognac used in the recipe or a chilled glass of dessert wine like Sauternes. Try it melted over roasted sweet potatoes or carrots for a surprising, boozy side dish twist.