Hard Sauce

5 from 9 votes

This hard sauce is finger-lickin' good! A dessert sauce with, you guessed it, whiskey (or brandy) that's sweet and silky, perfect for topping cakes, breading pudding, and more!

Prep Time10

Total Time10

Course: Dessert

Cuisine: European

Servings: servings

Calories: 199kcal

Author: Jocelyn Delk Adams

Equipment

Stand mixer

Ingredients

½ cup butter softened
1 ½ cup confectioners’ sugar
2 tablespoons brandy or whiskey
1 teaspoon vanilla extract
1/8 teaspoon kosher salt

Instructions

In bowl of stand mixer, add butter and sugar. Mix on medium until sugar is absorbed, then increase speed to high until mixture is smooth, about 1 minute.
Add brandy, vanilla, and salt, and mix on medium for about 30 seconds until smooth and evenly mixed.
Serve and enjoy over any warm dessert for an extra kick!

Notes

Soft but Not Mushy Butter: Ensure your butter is softened to just the right consistency – it should yield to pressure but still hold its shape. This allows it to blend smoothly with the sugar without becoming greasy (yuck!).
Sift the Sugar: For an extra smooth sauce, sift your confectioners' sugar before adding it to the butter. This prevents any lumps and gives you that silky, melt-in-your-mouth texture.
Scrape Down the Bowl: Every few minutes pause your mixer to scrape down the sides of the bowl. This ensures every bit of butter and sugar gets evenly whipped and flavored with the vanilla extract and salt, making for a perfectly consistent sauce.
Taste and Tweak: After you add your brandy or whiskey, take a little taste. Your sauce, your rules! If you think it needs a bit more kick, go ahead and add a splash more, but just a tad at a time.
Chill Before Serving: If you prefer a firmer texture, chill the hard sauce in the fridge for a short while before serving. This allows it to set slightly, making it easier to spread or dollop onto your desserts.

Nutrition