Hard Sauce
Ingredients
Instructions
- 1
Combine butter, sugar, zest, spice, and salt in large bowl with electric mixer set at low speed.
- 2
Gradually increase speed to medium-high and beat until mixture is fluffy and looks almost white, 7 to 10 minutes.
- 3
Scrape down sides of bowl.
- 4
Combine brandy and sherry in liquid measuring cup (about 7 Tbsp total).
- 5
With mixer running on high, very slowly dribble in spirits until well combined.
- 6
Turn mixture into airtight container and refrigerate for up to 1 week.
- 7
Bring refrigerated sauce to room temperature before transferring to serving dish or it will separate.
💡 Cook's Notes
For topping brown betties, bread puddings, and other warm desserts. Some people use 1 Tbsp hot water to help emulsify everything. 1/2 cup butter, softened 2 cups powdered sugar, sifted 1/4 cup brandy (or rum) Cream butter and gradually beat in sugar. Add liquor, beating continuously. Chill thoroughly before serving. 1 vanilla bean (or 1 Tbsp vanilla extract) 2 cups powdered sugar 1 cup soft butter Scrape vanilla bean and place seeds in bowl. Add sugar. Beat softened butter into vanilla sugar at medium speed with electric mixer until blended. (To use vanilla extract instead, beat in 1 Tbsp extract after mixing sugar and butter.)
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