Brandy Butter Sauce Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS,
1 Stick: , (4 oz) unsalted butter at room temperature
1/4 tsp: Salt,
2 cup: Confectioners sugar,
2 tbsp: Heavy cream,
2 tbsp: 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@shell.portal.com or
jphelps@best.com
Source from luhu.jp
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
Source from luhu.jp