Prep 10 mins
Cook 0 mins
A variation of an old favorite generally served on hot puddings as a garnish. Try this one with gingery-spicy puddings. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Cream butter; add sugar gradually, beating well.
- Add salt, cream and lemon juice; continue beating until you get a light texture.
- Cover and chill in refrigerator until ready to serve.