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Place the softened butter in a medium mixing bowl and beat for several minutes until pale and fluffy.
Add the sugar and continue to beat until smooth. Avoid over-beating otherwise the brandy butter will become oily.
Add the brandy one tablespoon at a time, beating between additions, along with the vanilla. Beat just until combined.
Cover and refrigerate the hard sauce for at least two hours before serving, preferably overnight for maximum flavor.
Remove it from the fridge at least a couple of hours before serving so it can come to room temp. The texture should be soft and spreadable.
To store it keep it in the fridge where it will last for several months.