Delia Smith Brandy Butter​ Recipe

This creamy Delia Smith Brandy Butter is made with just three ingredients: rich unsalted butter, soft dark brown sugar, and a generous splash of brandy. This recipe creates the ultimate decadent, sweet, and boozy sauce. It’s the classic, must-have accompaniment for a Christmas dinner, making enough to serve 8 people with their hot pudding.

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Delia Smith Brandy Butter Ingredients

• 6 oz (175 g) unsalted butter, at room temperature
• 6 oz (175 g) soft dark brown sugar
• 6 tablespoons brandy

How To Make Delia Smith Brandy Butter

1. Cream the butter and sugar: Place the room temperature butter and the soft dark brown sugar into a bowl. Using an electric hand whisk (or a food processor), beat the mixture until it is pale, soft, and creamy.
2. Gradually add the brandy: With the whisk still running on a low speed, begin to add the brandy very slowly, just a little at a time. Make sure each addition is fully beaten in before adding the next. This prevents the butter from splitting.
3. Taste and chill: Once all the brandy is mixed in, give it a taste. You can add a little more brandy at this point if you think it needs it.
4. Store and serve cold: Transfer the finished brandy butter to a serving container, cover, and chill thoroughly in the refrigerator for at least an hour. It is best served very cold.

Recipe Tips

• Use Room Temperature Butter: This is the most important step. Cold butter will not cream properly with the sugar and will result in a lumpy texture. Leave it on the counter for at least an hour before you start.
• Add the Brandy Slowly: If you pour all the brandy in at once, the mixture will “split” or curdle. Adding it a tiny bit at a time allows the fat in the butter to properly emulsify (mix with) the liquid.
• How to Fix Split Brandy Butter: If your mixture does split, don’t panic! Just add another tablespoon of sugar and beat it vigorously with the electric whisk. This will usually bring it back together.
• Serve Very Cold: Brandy butter is designed to be served ice-cold. A dollop on top of a hot Christmas pudding or mince pie will melt slowly, creating a wonderful contrast of temperatures.
• Use Soft Dark Brown Sugar: While other recipes use icing sugar, Delia’s classic recipe calls for soft dark brown sugar. This is what gives it the distinctive, rich caramel flavor that pairs so well with holiday desserts.

What To Serve Brandy Butter

This Brandy Butter is the essential partner for a traditional hot Christmas Pudding. It’s also delicious served with warm mince pies. You can also try it as a topping for an Apple, Mincemeat, and Nut Strudel, a simple baked apple, or even a warm brownie.

How To Store Brandy Butter Leftovers

• Refrigerate: Keep the brandy butter in an airtight container in the refrigerator. The alcohol and sugar act as preservatives, so it will last for at least 1-2 weeks.
• Freeze: Brandy butter freezes exceptionally well. Place it in a small freezer-safe container or roll it into a log using plastic wrap and foil. It will keep in the freezer for up to 3 months. You can serve it straight from the freezer.

Delia Smith Brandy Butter Nutrition Facts

• Calories: 265 kcal
• Total Fat: 20g
• Saturated Fat: 13g
• Carbohydrates: 22g
• Sugars: 22g
• Protein: 0.1g
• Sodium: 5mg

Frequently Asked Questions

• Can I use a different type of sugar? Delia’s recipe specifically uses soft dark brown sugar for its deep, toffee-like flavor. You can use light brown sugar for a lighter flavor or icing sugar for a smoother, paler (but less flavorful) result, but for the classic Delia recipe, dark brown sugar is best.
• Why did my brandy butter split? This almost always happens for one of two reasons: your butter was too cold, or you added the brandy too quickly. Always use soft, room-temperature butter and add the brandy just a teaspoon or so at a time.
• Can I make this without an electric whisk? You can, but it is very difficult. You would need to beat the butter and sugar with a wooden spoon for a long time to get them light and pale. A food processor or electric hand whisk is highly recommended for the best creamy texture.
• Can I use rum instead of brandy? Yes! You can easily make rum butter by simply swapping the 6 tablespoons of brandy for 6 tablespoons of dark rum.

Try More Recipes:

• Delia Smith​ Banana Cake Recipe
• Delia Smith Banana Bread​ Recipe
• Delia Smith Apple And Almond Pudding​ Recipe