Brandy Butter

To make about 3/4 cup. Combine the butter, sugar, brandy and vanilla in a bowl, and beat with an electric beater until the mixture is smooth and well blended. (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. Beat in the sugar, a few tablespoons at a time, and continue beating until the mixture is white and very frothy. Beat in the brandy and vanilla.) Refrigerate for at least 4 hours, or until firm.