Vanilla Bean Rum or Brandy Butter (Hard Sauce)

A rich sweet buttery sauce perfect for topping warm holiday desserts such as Christmas pudding, soft gingerbread or spicecake, or apple or mince pies and tarts!

• Ready In: 10 mins
• Serves: 8-10

Ingredients

• 2  cups powdered sugar, sifted (1 full box)
• 1  cup unsalted butter, at room temperature (2 sticks)
• 1⁄2 vanilla beans, split and scraped or 1  teaspoon vanilla extract
• 3  tablespoons  cream
• 5 -6  tablespoons brandy or 5 -6  tablespoons dark rum
• 1  pinch ground nutmeg (optional, for garnish)

Directions

1. Beat butter until light and fluffy (I use a hand held mixer).
2. Gradually blend in the powdered sugar; add vanilla and cream, beating well to combine.
3. Beat in the rum, to taste.
4. Transfer to a pretty glass serving bowl, dust with nutmeg.
5. Cover with cling film and refrigerate several hours or overnight, or may be packed into jars for holiday gift giving.
6. Serve as a rich topping over warm holiday desserts such as Christmas pudding, soft gingerbread or spicecake, or apple or mince pies and tarts.
7. Keeps for several weeks in the refrigerator.