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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A variation of an old favorite generally served on hot puddings as a garnish. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1/2 cup butter (no substitutions) |
1 cup confectioners' sugar |
1/8 teaspoon salt |
1 1/2 teaspoons brandy (up to 1/8 cup) or 1 1/2 teaspoons rum (up to 1/8 cup) or 1 1/2 teaspoons gin (up to 1/8 cup) |
Directions:
1. Cream butter; add sugar gradually, beating well.
2. Add salt and continue beating, adding liquor drop by drop until you get a light and smooth texture.
3. Cover and chill in refrigerator until ready to serve.
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