Brandy Butter aka Hard Sauce

Occasion Christmas


  • 125g butter (softened to room temperature)
  • 1/2 cup icing sugar or soft brown sugar
  • 2 tablespoons brandy (or to taste)


Having a store of brandy butter in the fridge is handy in case of impromptu pudding raids. You can use dark rum instead of brandy, if you prefer.


Beat all the ingredients together with a fork – or use electric beaters for a lighter, airier result. Put the butter in the fridge to harden.

This recipe appeared in the post The Curator’s ultimate post-Christmas indulgence on December 26, 2012.

This recipe appeared in the post Of Bocuse and butter on January 25, 2018.

Have you tried this recipe?

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