1/2 c. butter
1 1/2 c. powdered sugar
2 tbsp. brandy, cointreau, Grand Marnier, or any other flavoring desired or
1/2 tsp. vanilla

Cream butter; add sugar gradually, beating well. The longer the beating, the creamier the sauce will be. Add flavoring. Serve over plum puddings, ginger bread, and the like. Refrigerate.