Place cream into the TM bowl and whip with Butterfly/speed 4 until the fats solidify and the liquid seperates. Time will vary depending on the freshness of your cream.
Remove Butterfly and scoop the butter into the Butter Press, then place in a shallow bowl or plate. Press down to remove buttermilk. Pour off the buttermilk and reserve for another use. (Keep refrigerated.)
Return the butter to the Thermomix bowl and cover the butter with iced water and gently churn to wash the butter, hitting the reverse button a few times, on and off while you mix speed 4. Press the butter using the French Butter press until you have gotten out most of the liquid. Return the butter to the TM bowl.
Add all remaining ingredients and mix 5 sec/speed 5.
Insert Butterfly again. Whip 20 sec/speed 4. You may find that because of the liquid from the brandy the butter is sort of slippery and a little wetter than usual. This is OK. Press again with the Butter Press to make a block and garnish with a sprig of holly or other decorations of choice.
You can just start this whole recipe without making your own butter by using 220g cubed butter and proceed from step 4 as directed.