Brandy Sauce

This old-school brandy sauce is the kind of thing your grandmother kept in her back pocket for the holidays.

Whip softened butter with sifted powdered sugar until it’s cloud-light, splash in a little milk to loosen things up, and finish with brandy extract for that warm, boozy kick.

The whole thing comes together in five minutes flat, no cooking required.

Spoon it over bread pudding, drizzle it on gingerbread, or let it pool around a warm slice of apple cake.

Pro Tips

• Sift the powdered sugar first to avoid lumps in your sauce
• Add milk one tablespoon at a time so you can control the thickness
• For a boozier punch, swap the extract for a tablespoon of real brandy
• Make it ahead and store in the fridge for up to a week; let it come to room temperature and re-whip before serving