Hard Sauce
- 5 Tbs unsalted butter, softened
- 1/4 cup whipping cream (more, if necessary)
- 2 cups confectioners’ sugar, sifted
- 1/4 tsp rum extract
- Beat together the butter and whipping cream until thoroughly combined.
- Add the confectioners’ sugar slowly and beat until thoroughly blended.
- Stir in the rum extract.
- If the mixture is too stiff, add a little more cream.
- To serve with bread puddings, chill the mixture until it is easily scooped out.
- Using a small ice-cream scoop, measure out even scoops of the chilled sauce onto a plate covered with wax paper.
- Cover with plastic wrap and refrigerate the scoops until ready to serve.
- Any leftover Hard Sauce can be thinned with cream and used to frost cookies or cake.