Whipped Brandy Sauce (No Cream, No Cook)

I had some leftover bread that needed to get used up so I made bread pudding and served it with this brandy sauce. This recipe is a tweaked version of the one found in The Southern Cook's Handbook. If left in the refrigerator for several hours, this solidifies into a flavored butter which quickly melts when placed on warm bread pudding. Yum!

• Ready In: 10 mins
• Serves: 4
• Yields: 1/3 cup

Ingredients

• 1⁄4 cup unsalted butter
• 1  cup confectioners' sugar
• 1  teaspoon boiling water
• 2  tablespoons brandy
• 1  dash salt
• 1⁄4 teaspoon vanilla extract (optional)

Directions

1. Mix butter and sugar in a small mixing bowl and beat until light and fluffy.
2. Add the boiling water, brandy, salt, and vanilla extract and beat until smooth.
3. Cover and refrigerate until ready to serve.