Mary Berry Brandy Butter Recipe

This Mary Berry Brandy Butter Recipe is a smooth and rich recipe, which features soft unsalted butter and warming brandy. It’s the perfect accompaniment for Christmas pudding, ready in about 10 minutes.

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Mary Berry Brandy Butter Recipe Ingredients

• 125g (4oz) unsalted butter, softened
• 125g (4oz) icing sugar
• 2 tbsp boiling water (optional, see tips)
• 2–3 tbsp brandy, to taste

How To Make Mary Berry Brandy Butter Recipe

1. Cream the base: Place the softened unsalted butter and the icing sugar into a mixing bowl. Using an electric whisk (or a wooden spoon and plenty of elbow grease), cream them together until the mixture is very light, pale, and fluffy. This aeration removes the yellow color of the butter.
2. Add the liquids: Gradually beat in the boiling water (if using) and the brandy, adding just a tablespoon at a time. Beat thoroughly between each addition.
3. Emulsify: Continue beating until the mixture is completely smooth, well combined, and flavored to your liking. If you add the liquid too fast, the mixture may curdle; if this happens, keep beating vigorously until it comes back together.
4. Chill and serve: Transfer the brandy butter to a serving dish or ramekin. Chill in the refrigerator until firm (at least 1 hour) before serving alongside hot mince pies or Christmas pudding.

Recipe Tips

• The Boiling Water Trick: Mary Berry suggests adding boiling water if you prefer a milder brandy butter or if your butter wasn’t quite soft enough to incorporate smoothly. It helps create a lighter texture. If you want a strong, boozy kick, you can leave the water out.
• Butter Texture: It is essential to use well-softened butter. If the butter is hard, it won’t mix with the sugar properly, and adding the cold brandy will cause it to split instantly.
• Sugar Choice: While you can use caster sugar, icing sugar (powdered sugar) dissolves instantly without leaving a grainy texture, resulting in a much smoother “hard sauce.”
• Flavor Variations: For a festive twist, add a drop of vanilla extract or some finely grated orange zest after the creaming stage.

What To Serve With Mary Berry Brandy Butter

This is a seasonal staple that belongs on the Christmas table.

• Christmas Pudding: The cold, hard sauce melts beautifully over the hot pudding.
• Mince Pies: Serve a dollop alongside warm pies.
• Panettone: Spread on toasted slices of Italian fruit bread.
• Steamed Sponges: Works well with treacle or ginger sponge puddings.

How To Store Mary Berry Brandy Butter Recipe

• Refrigerate: Brandy butter stores exceptionally well. Keep it covered in the refrigerator for up to 3 weeks.
• Freeze: You can freeze brandy butter in an airtight container or rolled into a log in parchment paper. Freeze for up to 3 months. Thaw in the fridge before serving.

Mary Berry Brandy Butter Recipe Nutrition Facts

• Calories: 110
• Total Fat: 7g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 0mg
• Total Carbohydrates: 8g
• Dietary Fiber: 0g
• Sugar: 8g
• Protein: 0g

Nutrition information is estimated per tablespoon.

FAQs

Try More Recipes:

• Mary Berry Butternut Squash And Red Pepper Soup​ Recipe
• Mary Berry​ Buttermilk Pancakes Recipe
• Mary Berry Butternut Squash Soup​ Recipe