Hard Sauce

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Preparation info

  • About

    1½ cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • cup butter
  • cups sifted confectioners’ sugar, approximately
  • 2 tablespoons light cream
  • 1 teaspoon vanilla extract


Soften the butter. Add the sugar alternately with the cream. Blend in the vanilla. Chill before serving.

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