Total Time
10mins
Prep 10 mins
Cook 0 mins

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 Nutrition

  • 12 cup butter (no substitutions)
  • 1 cup confectioners' sugar
  • 18 teaspoon salt
  • 1 12 teaspoons brandy (up to 1/8 cup) or 1 12 teaspoons rum (up to 1/8 cup) or 1 12 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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