Hard Sauce (Brandy Butter)
User Reviews
5
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
10
-
Calories
155 kcal
-
Course
Condiments
Hard Sauce (Brandy Butter)
Description
The Hard Sauce recipe requires beating softened unsalted butter until pale and fluffy before incorporating powdered sugar to achieve a smooth, creamy mixture without over-beating to avoid an oily consistency. Brandy and vanilla extract are then added gradually, blending just until combined. Once prepared, the sauce is refrigerated for at least two hours or preferably overnight to develop flavor and achieve optimal texture. Before serving, it is brought back to room temperature until soft and spreadable.
Hard Sauce is typically served with hot desserts such as steamed puddings, Christmas pudding, mincemeat pies, bread pudding, fruitcake, gingerbread, cobblers, crisps, and pies. The cool, buttery sauce complements warm, sweet desserts with a flavorful contrast and moistening effect.
The sauce can be stored in the refrigerator for several months due to its sugar and fat content. Variations can include substituting brandy with rum, cognac, sherry, or whiskey, or omitting alcohol for a non-alcoholic version using imitation rum extract or simply vanilla for flavor.
Ingredients
- 1/2 cup unsalted butter softened but not liquid, 110 grams
- 1 1/2 cups powdered sugar aka confectioner's sugar, 180 grams
- 2 tablespoons brandy (can substitute rum, cognac, sherry, whiskey), **non-alcoholic version: use 1 teaspoon imitation rum extract or simply omit it for a vanilla-infused hard sauce)
- 1/2 teaspoon vanilla extract optional but we like to include it, quality pure
- **for flavor variations see blog post above
Instructions
- Place the softened butter in a medium mixing bowl and beat for several minutes until pale and fluffy.Add the sugar and continue to beat until smooth. Avoid over-beating otherwise the brandy butter will become oily.Add the brandy one tablespoon at a time, beating between additions, along with the vanilla. Beat just until combined.Cover and refrigerate the hard sauce for at least two hours before serving, preferably overnight or maximum flavor. Remove it from the fridge at least a couple of hours before serving so it can come to room temp. The texture should be soft and spreadable. To store it keep it in the fridge where it will last for several months.
- Makes a little over 1 cup or about 10 servings.To serve spread it or place a dollop on hot desserts such as steamed pudding (including our traditional Christmas pudding), mincemeat pie, bread pudding, fruitcake, gingerbread, cobblers, crisps, and pies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 155kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 24mg | 8% |
| Sodium | 2mg | 0% |
| Sugar | 18g | 36% |
| Vitamin A | 284IU | 6% |
| Calcium | 3mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
