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1. Combine the butter, sugar, brandy and vanilla in a bowl, and beat with an electric beater until the mixture is smooth and well blended.
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2. By hand, cream the butter by beating and mashing it against the sides of a mixing bowl with a spoon until it is light and fluffy.
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3. Beat in the sugar, a few tablespoons at a time, and continue beating until the mixture is very white and frothy. Beat in the brandy and vanilla.
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4. Refrigerate at least 4 hours, or until firm.
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5. Brandy butter is traditionally served with plum pudding, and may be sprinkled with ground nutmeg before serving.
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