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Probably serves about 8 -10, but not in my house ;)
caster sugar (superfine)
I would recommend this be made using a hand held mixer. Cream the butter in a bowl really well until smooth and paler in colour. Add the sugar and slosh in the brandy and cream well again.
If you want to add more brandy then add 1 tbsp of icing sugar at a time (once you've put the brandy in) and beat well until combined.
The picture for this recipe is brandy butter with Clootie Dumpling, a traditional Scottish pudding. I'll be posting the recipe for Clootie Dumpling in time for Burns night on 25 January.