Delia Smith Brandy Butter

Delia Smith Brandy Butter is a classic British accompaniment made to serve with Christmas pudding, mince pies, and rich fruit desserts. It is smooth, creamy, and lightly whipped, with a warming kick of brandy balanced by sweetness and butter richness. This is a very easy, no-cook recipe that comes together quickly with just a handful of ingredients. From start to finish, it takes around 10 minutes and delivers restaurant-quality results at home.

Ingredients

For the brandy butter

• 175g unsalted butter, softened
• 175g icing sugar, sifted
• 3 to 4 tbsp brandy, to taste
• Finely grated zest of ½ lemon

How to Make Delia Smith Brandy Butter

• Prepare the butter: Place the softened butter into a mixing bowl and beat until very pale, light, and creamy. This step helps create a smooth, airy texture.
• Add the sugar: Gradually sift in the icing sugar, beating well after each addition until fully combined and fluffy.
• Mix in the brandy: Add the brandy a tablespoon at a time, beating continuously. Adjust the amount to suit your taste.
• Finish with zest: Stir in the lemon zest to brighten the flavour and balance the richness.
• Chill to set: Spoon the brandy butter into a serving dish, smooth the top, cover, and chill until ready to serve.

Tips for Perfect Brandy Butter

Why is my brandy butter too soft?

The butter may have been too warm or overmixed. Chill it in the fridge for 20 to 30 minutes to help it firm up.

How do I make it extra light and fluffy?

Beat the butter thoroughly before adding sugar, and add the brandy slowly while mixing to trap more air.

Can I adjust the alcohol strength?

Yes, simply reduce or increase the brandy to suit your preference. You can also replace part of it with orange juice for a milder version.

How do I stop it tasting grainy?

Always sift the icing sugar before adding it, and beat well to ensure a smooth finish.

Serving Suggestions

• Serve with hot Christmas pudding
• Spoon alongside mince pies
• Add to warm fruit cake slices
• Melt over steamed sponge desserts

Storage

Room temperature

Not recommended, as the butter will soften too much and lose its shape.

Refrigerator

Store in an airtight container for up to 2 weeks. Allow it to soften slightly before serving.

Freezing

Freeze for up to 3 months in a sealed container. Thaw overnight in the fridge and re-whip lightly if needed.

Nutrition

• Calories: 185 kcal
• Carbohydrates: 14g
• Protein: 0.2g
• Fat: 14g
• Saturated fat: 9g
• Sodium: 5mg

Nutritional values are approximate and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.

What size tray bake tin works best?

A tin around 23 x 30cm gives the ideal depth and even baking.

Can I use wholemeal flour?

You can replace half the flour with wholemeal, but the cake will be slightly denser.

Is this cake suitable for children?

Yes, it is mildly spiced and naturally sweet, making it ideal for all ages.



Delia Smith Brandy Butter

Recipe by Alex TurnerCourse: DessertCuisine: BritishDifficulty: Easy

Servings

8

portions

Prep time

10

minutes

Calories

185

kcal

20

minutes

Smooth, creamy Delia Smith Brandy Butter with a gentle brandy warmth and citrus lift. A classic British accompaniment for Christmas puddings and festive desserts.

Ingredients

• 175g unsalted butter, softened

• 175g icing sugar, sifted

• 3–4 tbsp brandy

• Finely grated zest of ½ lemon

Directions

• Beat the softened butter until pale and creamy.
• Gradually beat in the sifted icing sugar until light and fluffy.
• Add the brandy slowly, beating continuously to combine.
• Stir in the lemon zest and spoon into a serving dish.
• Cover and chill until ready to serve.

Notes

• Use very soft butter for the smoothest texture.
• Add brandy gradually to control flavour strength.
• Brandy butter can be frozen for up to 3 months.