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Brandy Sauce

This is marvelous on plum pudding, fruit cake, or as a fresh fruit topping.


  • 3 eggs, separated
  • 1 cup granulated sugar
  • 2 tablespoons butter, softened
  • 1 cup heavy cream, stiffly whipped
  • 3 tablespoons brandy, or to taste


  1. Beat egg yolks with sugar and butter until thick and lemon-colored.
  2. Beat egg whites until stiff but not dry, and fold into egg yolk mixture.
  3. Fold in whipped cream and add brandy.

Makes about 4 cups.