Brandy Butter

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

One miniature bottle contains just the right amount of brandy for this recipe; a little finely grated orange rind added gives the mixture a really lovely flavour.


  • 175 g/6 oz unsalted butter
  • 225 g/8


Cream the butter until soft, then gradually beat in the icing sugar. Beat in the brandy very thoroughly. Pile roughly into a serving dish and chill well before serving.