Rum cream sauce

  • 10 mins cooking
  • Makes 3 Cup
  • Print


Rum cream sauce
  • 125 gram softened cream cheese
  • 30 gram softened butter
  • 2 cup sifted icing (confectioners') sugar
  • 1 medium_piece egg
  • 1 teaspoon lemon juice
  • 300 millilitre whipped thickened cream
  • 2 tablespoon rum


Rum cream sauce
  • 1
    Beat cream cheese and butter in a small bowl with an electric mixer until light and creamy. Beat in icing sugar, egg and lemon juice.
  • 2
    Transfer mixture to a large bowl; fold in cream and rum. Refrigerate for several hours before serving.


The sauce is not suitable to freeze.

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