|Unsalted butter||1⁄2 Pound|
|Icing sugar||1⁄2 Pound|
Cream the butter with a wooden spoon until it is soft.
Gradually beat in the icing sugar and continue beating until the mixture is light and fluffy, then beat in the brandy.
Turn the butter into a serving dish and chill in the refrigerator to harden before serving.
If made in advance it is good idea to leave the brandy butter at room temperature for 30 minutes before required.