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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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A neat dessert sauce for fruit puddings from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
1 cup butter |
2 cups confectioners' sugar |
1/3 cup sherry wine |
2 egg whites, unbeaten |
1/4 cup boiling water |
Directions:
1. Cream butter; beat in remaining ingredients gradually until very light and smooth.
2. Place bowl in hot water and whisk for about 2 minutes, or until sauce is frothy and foaming.
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