Brandy butter sauce
1 Recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 1 | Stick (4 oz) unsalted butter at room temperature | |
| ¼ | teaspoon | Salt |
| 2 | cups | Confectioners' sugar |
| 2 | tablespoons | Heavy cream |
| 2 | tablespoons | Cognac or brandy |
Directions
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@...