Vanilla Bean Rum or Brandy Butter (Hard Sauce)

Recipe by BecR2400
READY IN: 10mins
SERVES: 8-10




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