Name: Rum cream sauce
Cook time: 10 min
Total time: 10 min
Ingredients: 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

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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