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Title: Brandy Butter Sauce
Categories: Sauce Dessert Alcohol
Yield: 1 Recipe
| 1 | Stick (4 oz) unsalted butter at room temperature | |
| 1/4 | ts | Salt |
| 2 | c | Confectioners' sugar |
| 2 | tb | Heavy cream |
| 2 | tb | 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@shell.portal.com or jphelps@best.com