Rum Sauce

makes about 2 cups

• ½ cup butter, softened
• 1½ cups powdered sugar
• 2 egg yolks
• ¼ cup light rum

1. Place butter and sugar in small saucepan over medium heat and, whisking constantly, cook until butter is completely absorbed and mixture is thoroughly blended. Do not allow to boil.
2. Remove from heat and beat in egg yolks one at a time. Place over low heat and gradually stir in rum until mixture is well blended.