Vanilla Sauce Recipe

If you’re a fan of sweet, velvety sauces, then this vanilla sauce recipe is for you. And, it’s oh-so-delicious! Just a few pantry ingredients, a little stirring, and you’ll have a creamy sauce in no time.

Whether you’re treating yourself or want to impress your friends, this simple sauce is sure to do the trick for you. Drizzle just some over the dessert and take it to the next level.

Also, try out this vanilla sauce over bread pudding and French toast.

Are you ready to make? Let's begin.

Why will you love this vanilla sauce recipe?

1. Warm, smooth, creamy, and comforting, with an old-fashioned flavor. 
2. Ready in just under 30 minutes.
3. It's made with everyday ingredients.
4. Quick, easy, and super versatile.
5. Elevate your desserts.
6. 100% foolproof recipe.
7. Needs only 3 tools.

How do you make a vanilla sauce recipe? 

As always, let's review the overview before proceeding to the step-by-step recipe.

Sr. No.	Steps
1.	Heat all the ingredients except vanilla, butter, and cornstarch.
2.	Make cornstarch slurry and cook with rest of the ingredients.
3.	Add vanilla, butter, and salt. Mix and serve

Vanilla sauce ingredients

Whole milk - This is the base of our sauce. It keeps our sauce creamy and smooth. I usually go with full-fat milk for richness, but feel free to use 2% or 1% milk if that is what you have in the pantry.

Whipping cream - Use heavy cream, whipping cream, or double cream. They are all the same. This makes our sauce creamier.

Caster sugar - This is used to sweeten the sauce.

Unsalted butter - This adds a bit of shine, smoothness, and richness to the sauce. Use unsalted to control the amount of salt. It is ok to use salted butter, too, but then skip out the salt entirely.

Cornstarch - Without this, our sauce will be runny. We will need this to thicken and stabilize the sauce. Do not get confused with cornmeal (yellow in color).

Vanilla extract - The star of the show! Use good-quality vanilla if you can—it makes all the difference.

Pinch of salt - Just a little brings out all the flavors and keeps the sauce from tasting flat. Don’t skip it, unless using salted butter!

Any substitutes? 

Caster sugar - Replace caster sugar with an equal quantity of brown sugar or an equal quantity of sugar-free sweetener and make it completely sugar-free.

Milk - Replace regular milk with coconut milk to make it dairy-free or vegan vanilla sauce. (You need to replace whipping cream too)

Whipping cream - Replace whipping cream with coconut cream to make it dairy-free or vegan vanilla sauce. (You need to replace milk too)

Tools needed

1. Mixing bowl - to make the cornstarch slurry and to make vanilla sauce
2. Measuring spoons / cups - to measure ingredients.
3. Weighing scale- to precisely measure ingredients.
4. Saucepan - to heat the cream and milk mixture.

Vanilla sauce (step-by-step) recipe

1. Add 2 teaspoons of cornstarch and milk to a mixing bowl.
2. Make a cornstarch slurry by mixing cornstarch with milk and stirring until smooth.
3. Add milk, cream, and sugar to the heavy-bottomed saucepan.
4. Heat over low-to-medium heat until the sugar is dissolved.

5. Add this cornstarch slurry to the saucepan and whisk constantly until the sauce thickens.
6. Remove from the heat and add vanilla, extract, butter, and salt.
7. Mix using a whisk until everything is incorporated properly.
8. Vanilla sauce is ready. Serve over bread pudding, French toast, or waffles. Enjoy!

How to serve? 

The best part about this sauce is that it is so versatile and can be served on a variety of desserts. Here are some of my favorite ways to serve.

1. Filling in a cupcake - prepare vanilla cupcakes or chocolate cupcakes and use the vanilla sauce as a filling.
2. Pancakes or waffles - Elevate your plain waffles and pancakes by drizzling some vanilla sauce over it.
3. Dipping sauce - Use it as a dipping sauce for donuts or Mexican churros.

Watch me making it (video)

https://youtu.be/Nh7LsO65D0o

Storing and freezing instructions for the vanilla sauce recipe

Don't worry if you have any leftovers. Here are my tips to enjoy this vanilla sauce longer.

Storing instructions

To use it within the next few days, refrigerate it. First, let it cool to room temperature, then transfer it to an airtight container. Pop it in the fridge, and it stays ok for up to 4-5 days.

Freezing instructions

Once the sauce has cooled completely, transfer it to a freezer-safe container, freezer-safe Ziplock, or an ice cube tray.

It can be kept in the freezer for up to 3 months. Freezing it in an ice cube tray means you can just pop out a cube (or two) whenever you need a quick drizzle rather than defrosting the entire quantity!

Thawing instructions

When you're ready to use your frozen vanilla sauce, defrost it in the refrigerator overnight. If you’re in a hurry, just thaw it more quickly by placing it in a separate container and placing that container in a bowl of warm water.

Once it’s thawed, give it a little stir to bring back that creamy, smooth consistency.

Secret tips to make the vanilla sauce recipe

1. Cook the sauce enough - After adding cornstarch slurry, make sure to cook enough so that its watery consistency will change to thick.
2. Good quality vanilla - Vanilla is the main ingredient in this recipe. Make sure you are using a good-quality vanilla extract. It is ok to use vanilla paste too (it will be a little expensive though).

FAQs

My vanilla sauce is too thin. What should I do?

Not to worry! You can easily fix it. If the sauce is too thin, just keep cooking it on low heat, stirring constantly. It should start to thicken up after a few minutes. If it still feels too runny, add in a little extra cornstarch (mix it with a bit of cold milk first) and cook for another minute. But be sure not to rush the process.

Can I make this sauce ahead of time?

Of course! Definitely! Make the vanilla sauce ahead of time and enjoy whenever you wish to. Just store it in an airtight container in the fridge, and when you’re ready to use it, give it a quick stir. If it’s too thick after chilling, just warm it up on low heat with a splash of milk or cream.

If you have any further questions, please feel free to drop a comment below, and I will be happy to answer them. 

Want to try some other filling or topping recipes? 

1. Homemade salted caramel recipe.
2. Fruity raspberry sauce for cheesecakes.
3. Orange glaze recipe.

Where did you use it?

Did you make the vanilla sauce recipe? Where did you use it? Over the bread pudding, waffles, or French toast? I would love to try if you try it on something else.

Feel free to drop a comment below and share your thoughts, variations, or any questions you might have.

Do not forget to tag @DessertKatta or use the hashtag #Dessertkatta, #dessertkattarecipes if you post your creation on Instagram.

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