Ingredients:

1 cup softened unsalted butter
3 cups sifted 10X - confectioners - sugar
scant 1/4 cup (3.5 to 4 tablespoons) brandy or rum (or 2 or 3 tsp
vanilla extract)

Cream together until very smooth, refrigerate until firm. If you want
to get fancy, spread the soft mixture in candy or butter molds before
refrigerating.

Uh...yes, this makes a lot of hard sauce...what's your point,
exactly? If you have leftovers, you can always spread it on toast or
pancakes or waffles or hot, mashed sweet potatoes...throw some in the
pan while making scalloped apples...or hot buttered rum...or roll
balls of it in melted bittersweet chocolate (well, that one might not
be so great, the longer I think about it.)

Martha