4 tablespoons unsalted butter, softened
1/2 cup sugar, sifted
1/2 teaspoon vanilla
Directions - Brandy Butter:
In a small bowl, cream the butter by beating and mashing it against the
sides of the mixing bowl with a spoon until it is light and fluffy.
Beat in the sugar, a few tablespoons at a time, and continue beating until
the butter-sugar mixture is very white and frothy. Lastly, beat in the brandy
and vanilla until smooth and color is consistent.
Refrigerate for a least 4 hours, or until firm.
Recipe yields 3/4 cup brandy butter.