Use an electric beater to beat butter in a bowl until pale and creamy. Add icing sugar and beat until light and fluffy. Gradually add brandy and beat until well combined.

Place a 35 x 60cm piece of plastic wrap on a work surface. Spoon brandy butter along 1 edge of plastic wrap to make a 40cm-long log, about 5cm thick. Roll up plastic wrap to enclose butter and twist the ends to seal. Place in the fridge for 2 hours or until firm.

Remove butter from the fridge and set aside for 5 minutes. Unwrap and cut into 1cm-thick slices to serve.