1 cup (120 g) powdered sugar (confectioners' sugar)
3 tablespoons (45 ml) sherry or Madeira wine
1 Slight grating of nutmeg
Instructions
1. Using a wooden spoon or hand mixer, cream the softened butter in a bowl for 2-3 minutes until it is pale, fluffy, and holds soft peaks — this is the technique of creaming (beating fat until aerated and lightened in color).
2. Add the powdered sugar gradually, 2-3 tablespoons at a time, beating well after each addition, until fully incorporated and the mixture is smooth and pale, about 4-5 minutes total.
3. Add the sherry or Madeira wine slowly, a few drops at a time at first, then in a thin stream, beating continuously to prevent the emulsion from breaking. The finished sauce should be thick, creamy, and hold its shape. If the mixture appears greasy or separated, the butter was too warm — chill the bowl briefly and beat again.
4. Mound or pile the sauce onto a glass serving dish. Grate a small amount of whole nutmeg lightly over the top just before serving. Serve at once, or refrigerate for up to 2 days; bring to cool room temperature before serving.
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