Sherried Hard Sauce
27 Feb 2011
|Powdered sugar||1 1⁄2 Cup (24 tbs), sifted|
|Hot water||1 Tablespoon|
|Brandy/Bourbon, sherry or dark rum||2 Tablespoon|
Soften butter or margarine and beat in powdered sugar adding hot water as you beat to make the sauce light and fluffy.
Flavor as desired with vanilla and Brandy, Bourbon, Sherry, or dark rum, or to taste.
I like to add a flick of nutmeg, too.
Sherried Hard Sauce Recipe