Rum Hard Sauce

• ½ pound unsalted butter at room temperature
• ¾ cup confectioners’ sugar
• 2

With an electric mixer, cream the butter until fluffy.

Gradually add the sugar and cream together with the butter.

Gradually add the rum or brandy.

Scrape the butter onto a sheet of plastic wrap.

Roll the plastic wrap around the butter into a log that is about 1½ inches in diameter.

Chill until hardened.

Remove the butter about 20 minutes before s