Vanilla Bean Rum Or Brandy Butter (Hard Sauce) - cooking recipe

Ingredients

2 cups powdered sugar, sifted (1 full box)
1 cup unsalted butter, at room temperature (2 sticks)
1/2 vanilla beans, split and scraped or 1 teaspoon vanilla extract
3 tablespoons cream
5 -6 tablespoons brandy or 5 -6 tablespoons dark rum
1 pinch ground nutmeg (optional, for garnish)

Preparation

Beat butter until light and fluffy (I use a hand held mixer).
Gradually blend in the powdered sugar; add vanilla and cream, beating well to combine.
Beat in the rum, to taste.
Transfer to a pretty glass serving bowl, dust with nutmeg.
Cover with cling film and refrigerate several hours or overnight, or may be packed into jars for holiday gift giving.
Serve as a rich topping over warm holiday desserts such as Christmas pudding, soft gingerbread or spicecake, or apple or mince pies and tarts.
Keeps for several weeks in the refrigerator.