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Indulge in the goodness of this Creamy Vanilla Sauce recipe! Made with rich, heavy cream, butter, and pure vanilla, it’s the perfect topping for bread pudding, cakes, fresh fruit, or breakfast treats. This easy recipe is ready in minutes!
Try it with my fantastic bread pudding recipe.
Why this recipe works…
The rich, buttery texture combined with the warm, aromatic vanilla makes this vanilla cream sauce the ultimate comfort food topping.
It’s the perfect finishing touch, and you’ll keep coming back to it for its simplicity, versatility, and indulgent taste! Use it to top your favorite desserts, fresh berries, or ice cream.
This recipe does not use egg yolks, but if you like egg cream, try my Italian pastry cream.
Table of Contents
Simple Ingredients
It only takes a few simple ingredients to create a luxurious, flavorful homemade vanilla sauce that elevates any dessert!
- Heavy Cream: The base of the sauce provides a rich, silky texture and creaminess. It helps create that luscious consistency we all love.
- Cornstarch: A natural thickener that gives the sauce its perfect velvety texture without being too heavy.
- Granulated Sugar: Adds sweetness to balance the richness of the cream and butter, creating a smooth, sweet finish.
- Butter: Enhances the creaminess and adds a touch of richness while also giving the sauce a glossy finish.
- Pure Vanilla Extract: The star flavor brings warmth and aromatic depth to the sauce. You can substitute it with almond extract for a different flavor but with an equally delicious twist.
See the recipe card for quantities.
How to Make Creamy Vanilla Sauce
This easy vanilla sauce comes together in one pot in about 10 minutes!
Add the cream, sugar, and cornstarch to the saucepan.
Once cooked, take off the heat and add the butter and pure vanilla extract. The butter melts into the sauce and creates a glossy look.
You’ll know when it’s done when it sticks to the back of a spoon.
This delcious vanilla sauce will be your new favorite dessert sauce!
FAQs
Yes! You can make it up to 3 days in advance. Store it in an airtight container in the refrigerator, and reheat it gently before serving.
If the sauce becomes too thick, whisk in a little more cream or milk until it reaches your desired consistency.
The main difference is that German Vanilla Sauce (Vanillesoße) is made with milk and egg yolks, giving it a lighter, custard-like texture. At the same time, this Creamy Vanilla Sauce uses heavy cream and butter, making it thicker, richer, and more indulgent. German vanilla sauce is silkier and more delicate, while this version is more decadent with a more robust creamy flavor.
The vanilla paste adds a deeper, more intense flavor and beautiful flecks of vanilla bean seeds to the sauce. Use it in a 1:1 ratio—substitute the same vanilla paste for the extract. You can also use vanilla pods.
Crème Anglaise is more delicate and custard-like, while Creamy Vanilla Sauce is richer and thicker due to the use of cream and cornstarch.
Substitutions
- Heavy Cream: Substitute with half-and-half or whole milk for a lighter version, though the sauce will be less rich.
- Cornstarch: If you don’t have cornstarch, you can use arrowroot powder or flour (use 2 tablespoons of flour for every 1 tablespoon of cornstarch). Arrowroot will give a similar result, while flour may create a slightly thicker sauce.
Variations
- Almond Extract: Swap out the vanilla extract for almond extract to give the sauce a nutty, aromatic twist. Perfect for pairing with fruit-based desserts.
- Cinnamon Vanilla Sauce: Add a dash of ground cinnamon for a warm, spiced version. This works beautifully over baked apples, bread pudding, or pancakes.
- Bourbon Vanilla Sauce: Add a splash of bourbon or rum for a boozy kick, ideal for serving over warm holiday desserts or bread pudding.
- Salted Caramel Vanilla Sauce: Stir in a pinch of sea salt and a tablespoon of caramel sauce for a sweet and salty twist. This is divine over vanilla ice cream or a warm slice of pie.
How to Store Vanilla Sauce
Store the leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If it thickens too much, add a splash of cream to loosen the consistency.
My Pro Tip
Recipe Tips
- Whisk Constantly: To avoid lumps and ensure a smooth, creamy texture, whisk continuously while adding the sugar and cornstarch mixture to the cream.
- Simmer, Don’t Boil: Keep the heat low to medium and avoid boiling, which can cause the sauce to curdle or become too thick.
- Use Quality Vanilla: Pure vanilla extract or vanilla bean paste gives the best flavor. Avoid imitation vanilla for a richer, more aromatic sauce.
- Adjust Thickness: If the sauce gets too thick, whisk in a little extra cream or milk to thin it out to your desired consistency.
Best Recipes To Use This Sauce…
These are my favorite dishes to serve with [this recipe]:
Creamy Vanilla Sauce Recipe
- Total Time: 15 minutes
- Yield: 12 servings 1x
Description
This vanilla sauce is perfect for drizzling over cakes, puddings, fresh berries, or even breakfast treats like pancakes and waffles.
Ingredients
- 1 cup heavy cream
- 1 tablespoon cornstarch
- 1/2 cup granulated sugar
- 4 tablespoons butter
- 2 teaspoons pure vanilla extract (or almond extract for variation)
Instructions
- Mix the cornstarch and sugar: In a small bowl, combine the cornstarch and granulated sugar. This helps prevent lumps when you add it to the cream.
- Heat the cream: In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- Whisk in the sugar mixture: Gradually add the sugar and cornstarch mixture to the warm cream, whisking constantly to avoid clumps. Continue to whisk until the sauce begins to thicken, about 2-3 minutes.
- Add the butter: Once the sauce thickens, lower the heat and whisk in the butter, allowing it to melt completely into the sauce.
- Add the vanilla: Remove the saucepan from heat and stir in the vanilla extract (or almond extract for a twist).
- Cool slightly and serve: Let the sauce cool slightly before serving. It will thicken a bit more as it cools.
- Prep Time: 5 min
- Cook Time: 10 minutes
- Category: Sweet
- Method: American
- Cuisine: American
