Hard Sauce
Submitted by antikmn
Classic hard sauce made with creamed butter, powdered sugar, lemon extract, and fluffy egg white. This old-fashioned British dessert topping is the traditional partner for Christmas pudding.
YIELD
1 1/4 cupsPREP
10 minCOOK
0 minREADY
10 minHard sauce has been gracing holiday tables since before your great-grandmother was born, and for good reason.
It’s dead simple: butter whipped until light and airy, sweetened with powdered sugar, spiked with lemon extract, then folded with a stiffly beaten egg white that makes it impossibly fluffy.
Chill it until firm, set it on the table, and let it melt slowly over warm pudding, fruitcake, or gingerbread. That moment when the cold, sweet sauce meets hot dessert? That’s the whole point of the holidays right there.
Kitchen Tips
- Use room-temperature butter. Cold butter won’t cream properly, and you need it light and fluffy before anything else goes in.
- Beat the egg white to stiff peaks before folding. This is what gives hard sauce its signature airy texture instead of dense buttercream.
- Chill for at least an hour before serving. It needs to firm up so it holds its shape on the plate and melts slowly over warm desserts.
Ingredients
Directions
Cream butter until very light.
Gradually add the icing sugar and continue to cream until fluffy.
Gradually add the lemon extract. Beat the egg white until stiff and fold it into the butter and sugar mixture.
Place in a small serving dish and chill until hard.
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