Brandy butter sauce

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@...

Similar recipes