Mandarin Orange Hard Sauce

(from Ryan77’s recipe box)

Source: Joanne Fluke

Categories: Frosting

Ingredients

  • 1/2 cup salted butter, softened
  • 2 cups powdered (confectioners) sugar
  • 2 Tablespoons (⅛ cup) Triple Sec or any other orange liqueur

Directions

  1. Make sure the butter has softened to room temperature.

  2. Place the butter in a medium-size mixing bowl or in the bowl of an electric mixer.

  3. Beat the butter at LOW speed for 2 minutes.

  4. Turn up the mixer speed to MEDIUM and beat the butter until it is light and fluffy (approximately 2 additional minutes).

  5. Turn down the mixer to LOW speed again and beat as you add one cup of the powdered sugar. Beat until it is combined with the butter.

  6. With the mixer running on LOW, add one Tablespoon of the Triple Sec or orange liqueur and beat until it is combined.

  7. While the mixer still running on LOW speed, add the final cup of powdered sugar. Beat until it is well combined.

  8. Add the final Tablespoon of Triple Sec or orange liqueur and beat the mixture until it is smooth.

  9. Check your Mandarin Orange Hard Sauce for consistency. It should be fairly thicken, but still pourable. If it’s too thin, beat in more powdered sugar. If it’s too thick, add a bit more orange liqueur.

  10. Store your Mandarin Orange Hard Sauce in a tightly-covered container in the refrigerator. Take it out thirty minutes or so before serving your Mandarin Orange Bundt Dessert.

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