Serving Size / Yield
- 1 C. unsalted butter, softened
- 1 C. powdered sugar
- 1/4 C. brandy
In a medium bowl, beat butter until creamy, about 1 minute. Add powdered sugar and beat until smooth. Add brandy. Make up to 2 weeks ahead and store in a covered container in the refrigerator. Bring to room temperature to use.
Serve with: Carrot Pudding