Brandy Butter Hard Sauce (Irish)

Brandy butter has been around since the 1700s. This "hard sauce" is aptly named, the butter and sugar only softening when they meet the hot Christmas pudding.

½ cup (1 stick) unsalted butter, softened
1½ cups confectioners' sugar, sifted
2 Tbsp. brandy

In a small bowl, beat the butter and sugar together with an electric mixer until light and fluffy. Add the brandy and beat until smooth.

Transfer to a small bowl or crock, cover, and refrigerate for up to 2 days.

Bring back to room temperature before serving.

Makes ¾ cup.