Yield: 1 Recipe
Measure | Ingredient |
---|---|
\N \N | -JUDI M. PHELPS |
1 \N | Stick (4 oz) unsalted butter at room temperature |
¼ teaspoon | Salt |
2 cups | Confectioners' sugar |
2 tablespoons | Heavy cream |
2 tablespoons | Cognac or brandy |
In a small bowl, cream the butter with the salt until light and fluffy. Add the confectioners' sugar, 1 tablespoon at a time, alternating with the cream and Cognac or Brandy; beat until smooth.
The sauce will be creamy. (If not using right away, cover and refrigerate for up to 3 days.) Let return to room temperature before serving.
This is nice served over a warm, steamed Indian pudding or Christmas pudding. Source: Food & Wine Holiday Collection.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...