Foamy Sauce Recipe 45

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FOAMY DESSERT SAUCE



Foamy Dessert Sauce image

A neat dessert sauce for fruit puddings from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Provided by Molly53

Categories     Dessert

Time 15m

Yield 1 3/4 cups

Number Of Ingredients 5

1 cup butter
2 cups confectioners' sugar
1/3 cup sherry wine
2 egg whites, unbeaten
1/4 cup boiling water

Steps:

  • Cream butter; beat in remaining ingredients gradually until very light and smooth.
  • Place bowl in hot water and whisk for about 2 minutes, or until sauce is frothy and foaming.

Nutrition Facts : Calories 1672.4, Fat 105.4, SaturatedFat 66.7, Cholesterol 278.9, Sodium 823.1, Carbohydrate 143.1, Sugar 136.4, Protein 5.4

SIMPLE FOAM DESSERT SAUCE



Simple Foam Dessert Sauce image

I was looking for a quick way to dress up a package of store-bought pudding tonight, and came up with this. It is important to use a small pan for this recipe. You can make sure that the pan you have is the right size by squeezing the marshmallows all together into the bottom of the pan, so that there are no double layers of marshmallows.

Provided by BassoonGirl

Categories     Sauces

Time 5m

Yield 10-15 serving(s)

Number Of Ingredients 4

2 tablespoons water
2 hand- fulls large store-bought marshmallows
1 teaspoon vanilla extract
milk (I use non-fat)

Steps:

  • Place water, marshmallows, and vanilla extract in a SMALL saucepan on very low heat.
  • Add milk until the milk level in the saucepan is as high as the tips of the marshmallow mixture. (the marshmallows should be squished together in one layer on the bottom of the pan. If you end up with two layers, your pan is not the right size.).
  • Stir until the marshmallows are completely melted, and the resulting sauce is light and foamy.

Nutrition Facts : Calories 5.7, Sodium 1.2, Carbohydrate 1.2, Sugar 0.9

FOAMY SAUCE RECIPE - (4/5)



Foamy Sauce Recipe - (4/5) image

Provided by HeatherS

Number Of Ingredients 7

1/2 cup butter
3/4 cup sugar
1/4 cup flour
1 cup milk
2 egg yolks
1 small carton whipped cream (you can also use 1 package Dream Whip in place of the fresh cream)
1 tespoon vanilla

Steps:

  • Mix butter, sugar, flour. Add beaten egg yolk and milk. Cook in a double boiler stirring till thick. Cool. Beat egg whites, then whip cream. Add to mixture, add vanilla. Refrigerate till needed. Keeps well for about a week in the fridge. Excellent sauce for Christmas pudding, carrot or gingerbread cake.

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