Hard Sauce (3)

Luckytrim

Luckytrim

Grill Master
Classic Hard Sauce (Pillsbury)

Ingredients

1 cup powdered sugar
1/4 cup butter, softened
2 teaspoons hot water
1 tablespoon brandy, bourbon or rum, or 1 teaspoon brandy or rum extract
Steps


In small bowl, combine all ingredients; beat at high speed until well blended. Serve immediately, or cover and refrigerate until serving time. Serve over warm dessert. Store in refrigerator.


[FONT=&quot]Hard Sauce[/FONT][FONT=&quot]
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[FONT=&quot]1/4 cup butter[/FONT]
[FONT=&quot]3/4 cup confectioners' sugar[/FONT]
[FONT=&quot]1 tablespoon brandy[/FONT]
[FONT=&quot]1/4 teaspoon vanilla extract[/FONT]
[FONT=&quot]
[/FONT]
[FONT=&quot]In small bowl with mixer at medium speed, beat butter till light [/FONT][FONT=&quot]and fluffy.
[/FONT]
[FONT=&quot]Gradually beat in sugar, brandy and vanilla until [/FONT][FONT=&quot]creamy.
[/FONT]
[FONT=&quot]Refrigerate. (makes 1/2 cup)[/FONT]
[FONT=&quot]
[/FONT]
[FONT=&quot]
[/FONT]
[FONT=&quot][/FONT]Hard Sauce
1/3 cup butter
1/3 teaspoon lemon extract
1 cup powdered sugar
2/3 teaspoon vanilla
1 tablespoon Brandy
Cream the butter, add sugar gradually, and flavoring.
Refrigerate till ready to use.
 
Last edited:
Except for the brandy, they are all pretty much the way I've always made a quick vanilla frosting.

Lee
 
In England, Steve's mother used to make a hard icing for puds with nothing but icing sugar, butter, beaten egg and vanilla.

I was never wild about eating it because the egg wasn't cooked, even though it was kept refrigerated.
 
Sass - it's all in the timing....

starting in the mid-90's UK required salmonella vaccines for all hens with the "Lion seal" - analogous to the FDA shield marking/program/standards.

the industry fought salmonella vaccinations for egg producing hens - the cost was like 19 cents/bird at the time. so now they have to keep eggs under refrigeration 24 hrs from egg lay to your shopping cart.

methinks they did a stoopid.....


incidence of salmonella in UK is very low; the Netherlands had zero (domestic) cases recently (two vacationers were sick-on-return)
 
so I did the middle one - with the vanilla - and some "Jefferson" bourbon
60 g butter + 120 g confectioner's sugar - came together splendidly.
the vanilla version is really close to what we remember - thanks for the tip LT


DSC_5622.jpg
 
Heyyyyyyyyyyyyyy! Weren't you supposed to save that fruitcake for Christmas, Tom???

Lee

P.S. Your "hard sauce" looks exactly like my butter frosting. And I make it exactly the same way, only next time, I may add your brandy. :D
 
. . . . has to be sampled / qc'd (g)


that hard sauce for the fruit cake is much too stiff for a frosting - especially kept in the fridge. a couple drops of water would certainly thin it.


getting the right proportions is tricky when making such a small qty - not much room for error.
 
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