Hard Sauce No. 2
- ½ cup butter
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon brandy
¼ cup beaten cream
Cream butter; add sugar and cream alternately, flavoring, and serve very cold.
Stirling Sauce
- ½ cup butter
1 cup powdered sugar
3 tablespoons milk
2 tablespoons wine
Mix sugar, wine and milk, and warm in double boiler or over hot water. Add to creamed butter slowly. Do not permit the sugar mixture to become hot, only warm.
Kirsch Sauce
Use rule for [Stirling Sauce], substituting one fourth cup kirsch for wine.