Brandy Butter Sauce

Ingredients

1 stick (4 oz) unsalted butter at roo, m temperature 1/4 tsp salt 2 cup confectioners sugar 2 tbsp heavy cream 2 tbsp cognac or brandy	Advertisements

Preparation
 
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. [email protected] or
[email protected]

 

 
Servings: 1

 

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