Mandarin Orange Hard Sauce
(from Zina D’s recipe box)
Source: Joanne Fluke (from RecipeThing user Ryan77)
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
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Make sure the butter has softened to room temperature.
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Place the butter in a medium-size mixing bowl or in the bowl of an electric mixer.
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Beat the butter at LOW speed for 2 minutes.
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Turn up the mixer speed to MEDIUM and beat the butter until it is light and fluffy (approximately 2 additional minutes).
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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.
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With the mixer running on LOW, add one Tablespoon of the Triple Sec or orange liqueur and beat until it is combined.
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While the mixer still running on LOW speed, add the final cup of powdered sugar. Beat until it is well combined.
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Add the final Tablespoon of Triple Sec or orange liqueur and beat the mixture until it is smooth.
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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.
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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.