Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-fourth cup of butter
- one-half cup of powdered sugar
- one-half cupful of cream
- one tablespoonful of vanilla
Directions
One-fourth cup of butter, one-half cup of powdered sugar, one-half cupful of cream. Add one tablespoonful of vanilla or lemon. Cream butter and sugar well, then add cream. Beat well, and just before serving, place dish in a bowl of hot water and stir sauce until smooth and creamy, but not enough to melt the butter. When the cream is added, the sauce has a curdled appearance. This is removed by beating just enough to blend the materials thoroughly. It is not meant to be a hot sauce, and if it becomes oily in the heating, place on ice and beat until thick. Serve with hot pudding. — Contributed, Saginaw, Mich.