A variation of an old favorite generally served on hot puddings as a garnish. Try this one with gingery-spicy puddings. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 10m
Yield 3/4 cups
Number Of Ingredients 5
Steps:
- Cream butter; add sugar gradually, beating well.
- Add salt, cream and lemon juice; continue beating until you get a light texture.
- Cover and chill in refrigerator until ready to serve.
Nutrition Facts : Calories 1610.8, Fat 55.3, SaturatedFat 34.9, Cholesterol 169.8, Sodium 747.2, Carbohydrate 288.2, Sugar 282.4, Protein 2.1
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