Eggnog Sauce
Eggnog Sauce
1/3 cup evaporated milk
1 egg
2 tablespoons soft butter
1/4 teaspoon nutmeg
2 cups sifted powdered sugar
1/4 teaspoon rum extract
2 teaspoons lemon juice
Chill evaporated milk in 1-quart ice tray until ice crystals begin to form around edges. Meanwhile beat egg, soft butter, powdered sugar, nutmeg, and rum extract with electric mixer at high speed until smooth.
Beat ice cold evaporated milk in 1 1/2-quart bowl with electric mixer at high speed until fluffy. Add lemon juice and beat until stiff. Fold milk mixture into sugar mixture. Makes about 2 cups. Serve immediately over slices of fruit cake.
Variations
Lemon Sauce - omit nutmeg and rum extract and add 1/2 teaspoon finely grated lemon rind
Orange Sauce - omit nutmeg and rum extract and add 1/2 teaspoon finely grated orange rind
1/3 cup evaporated milk
1 egg
2 tablespoons soft butter
1/4 teaspoon nutmeg
2 cups sifted powdered sugar
1/4 teaspoon rum extract
2 teaspoons lemon juice
Chill evaporated milk in 1-quart ice tray until ice crystals begin to form around edges. Meanwhile beat egg, soft butter, powdered sugar, nutmeg, and rum extract with electric mixer at high speed until smooth.
Beat ice cold evaporated milk in 1 1/2-quart bowl with electric mixer at high speed until fluffy. Add lemon juice and beat until stiff. Fold milk mixture into sugar mixture. Makes about 2 cups. Serve immediately over slices of fruit cake.
Variations
Lemon Sauce - omit nutmeg and rum extract and add 1/2 teaspoon finely grated lemon rind
Orange Sauce - omit nutmeg and rum extract and add 1/2 teaspoon finely grated orange rind
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