Foamy Dessert Sauce
A neat dessert sauce for fruit puddings from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
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READY IN: 15mins
YIELD: 1 3/4 cups
UNITS: US
INGREDIENTS
Nutrition- 1cup butter
- 2cups confectioners' sugar
- 1⁄3cup sherry wine
- 2egg whites, unbeaten
- 1⁄4cup boiling water
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DIRECTIONS
- Cream butter; beat in remaining ingredients gradually until very light and smooth.
- Place bowl in hot water and whisk for about 2 minutes, or until sauce is frothy and foaming.
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