Brandy butter is great on warm mince pies and is must for melting over you Christmas pudding, well this is all true if you are my other half who spoons bucket loads of the stuff over any Christmas dessert and, annoyingly never puts on a pound. As he cannot be trusted to leave well alone from dairy if it is in the form of brandy butter or cheese I decided to make a dairy free version in an attempt to save him from himself. It works really well with the vegan and dairy free sunflower oil based margarine I use. If you can have butter then just substitute in unsalted butter and make sure it is at room temperature so that the sugar and brandy can easily be combined with it.
Brandy Butter (4-6 servings)
Vegan, vegetarian, gluten free, dairy free
100g/3.5oz Dairy free and vegan margarine
50g/1.75oz Confectioners' sugar/icing sugar
30g/1oz Light muscavado sugar
3-4tbs Brandy, or to taste
- Beat the confectioners' sugar into the margarine, then beat the muscavado sugar in. Slowly add the brandy, beating it hard to keep it from splitting. If it does split then just beat in some more confectioners sugar in. Taste and add more sugar or brandy as required. Store in the refrigerator until needed.