Mother Hilary's Brandy or Rum Butter

Thanks to Hilary, Rome, 17th December 2003

100g unsalted butter 
150g icing sugar sieved 
4-8 dessertspoons brandy or rum.

Cream the butter until white. 
Gradually add the sugar and the brandy or rum. 
Leave in the fridge or cool place to harden. 
Pipe or pile into a dish and if liked decorate with glacé cherries and angelica.