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61 Comments

Vanilla Cream Sauce

Kathleen

by Kathleen Pope Jan 27, 2025

Jump to Recipe

Holiday pin with image of pretty glass jar holding golden vanilla sauce, the best dessert sauce ever.
Best Vanilla Sauce Ever long pin with top image of glass pitcher filled with golden vanilla sauce and bottom image of spoon drizzling vanilla sauce onto a bundt cake.
Easy vanilla butter sauce in pitcher and pan behind and shown drizzling over a cake.
Best Vanilla Sauce ever pin, 3 images, of vanilla sauce in saucepan, drizzling over a cake, and dripping from a spoon.

With just 4 ingredients and under 10 minutes, this rich, buttery Vanilla Sauce will elevate any dessert from basic to extraordinary. Perfect over cakes, ice cream, or as the ultimate vanilla sauce for bread pudding, this dreamy sauce will make you the hero of every party. A total game-changer recipe!

One reader said: “I made this sauce today for my sourdough bread pudding, it was perfect and so easy. I plan on trying some of your other sauces, and especially the cranberry cake. I love all things cranberry. Thanks for the recipes. ~ Sandy

Silver spoon with creamy, thick vanilla sauce dripping into jar.
This post may contain affiliate links. Read my disclosure & privacy policy.

I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!

Epic Vanilla Sauce

This Vanilla Butter Sauce is a true game-changer, and I’ve been head over heels for it for over twenty years! It all started with a MOPS (Mothers of Preschoolers) meeting where a simple pear cake, paired with this sauce, turned into a legendary dessert moment. Truly!

Picture a room full of moms, ready to dismiss the cake as boring, but instead falling silent in awe of this luscious sauce. By the end, we were all shamelessly licking our plates!

Why you’ll Love This Bread Pudding Sauce

  • Flavor Explosion: It transforms any dessert, from cakes to pies, into a gourmet treat with its rich, buttery vanilla goodness.
  • Versatile and Easy: This sauce is as versatile as it is delicious, and it can be drizzled over fruit, pancakes, cakes, bread pudding or even ice cream.
  • Tried and True: With over two decades of rave reviews from everyone who’s tasted it, this sauce is guaranteed to be a hit!

Need a dessert sauce that’s a guaranteed crowd-pleaser? This Vanilla Butter Sauce is your answer!

Simple Ingredients for Vanilla Sauce

  • Butter | Use real butter, remember if it’s soft coming out of the fridge it’s a blend, the results won’t be the same results.
  • Heavy Whipping Cream | Another must here, no fat-free stuff in this decadent vanilla sauce, uh-uh!
  • Sugar | I use all-natural cane sugar in my baking, but regular refined white sugar is fine, too.
  • Vanilla Extract | The good stuff, in fact, I encourage you to make your own homemade vanilla extract, try this bourbon vanilla too!

Get the full recipe in the recipe card below.

Vanilla sauce labeled ingredients.
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Sauces can add so much moisture and flavor to baked goods; this vanilla sauce recipe is one you will want to keep handy; drizzle over pear bundt cake, Kentucky Butter cake, it takes this Cranberry Christmas cake over the top or this fan-favorite Cinnamon Swirl cake.

I made bread pudding for 100 for a senior lunch and made this sauce to go with it. The seniors said it was the best sauce they ever had. A keeper for sure!

Janet

How to make vanilla butter sauce

In a small heavy-bottomed sauce pan (I like this one), over medium-low heat, melt the butter, sugar, heavy whipping cream and vanilla. Stirring constantly, until the sugar is dissolved and has a syrup consistency.

That’s it! The butter sauce will thicken as it cools, so if you need it thicker, just make ahead and allow it to cool.

Fresh Tips

  • It should be thick enough to coat the back of a wooden spoon.
Adding sugar to melting butter in small saucepan, adding heavy cream to saucepan for vanilla sauce.
Thick vanilla sauce in saucepan with wooden spoon stirring, second image of sauce coating back of wooden spoon.

Sauce is best served warm, it will thicken as it cools, so if you need it thicker, allow it to cool until desired consistency.

A spoon in pan filled with thick butter sauce.

Bread Pudding Sauce Variations

For a simple way to change up this sauce, you can use different types of vanilla or extracts, try these:

  • Bourbon Vanilla Extract
  • Almond extract | try this one by Rodelle, so pure and good.
  • Use Vanilla Bean Paste for those gorgeous little flecks of vanilla.
  • Try using a teaspoon of rum, whiskey or brandy, yum!
  • Try a teaspoon or two of your favorite liqueur or cordial.
Vanilla sauce in small glass pitcher.

How to use Vanilla Sauce:

  • Pour over any cake, like the pear cake above; especially delicious on vanilla-based cakes, you can pour on hot, for a glaze that will sink in; making the cake incredibly moist, or wait and drizzle it on for serving.
  • Epic vanilla sauce for bread pudding or try over my friend Amy’s Sticky Toffee Pudding or this amazing Gingerbread Bundt Cake.
  • A little drizzle over this pumpkin spice cake would be dreamy!
  • Definitely over ice cream! It will harden slightly and get chewy, so delicious! Try it over my old-fashioned chocolate ice cream or easy vanilla ice cream.
  • Fruit | Keep it simple; vanilla sauce is terrific over fresh fruit.
  • Drizzle generously over this Chocolate Croissant bake for more of a dessert than a breakfast!
Vanilla butter sauce being poured over cranberry Christmas cake.

How to Store Bread Pudding Sauce

Seal this sauce in an airtight jar or container and tuck in the back of your fridge. It will last up to 2 months, maybe longer, do the sniff test. 🙂

How to Reheat Sauce For Bread Pudding

When ready to rewarm your sauce and use, place the contents in a small saucepan and slowly bring to a simmer. Whisk in a splash of cream or a teaspoon of butter if needed.

Or you may microwave it, make sure it’s in a microwave-safe container and heat in 30-second intervals, stirring between each heating until hot.

Best Containers for Storing Sauce

I love WeckJars, I get asked about these jars all the time. These heavy glass jars are sturdy enough to stand up to high-pressure canning, yet pretty enough to give as a gift, like this DIY Sugar Scrub. Here are a few of my favorites, I might have a bit of a fetish with jars!

  • Mini Tulip Jars | I use these for gifting from hand scrubs, to pumpkin pie spice to these pumpkin yogurts.
  • 12.5 oz Tulip Jars | This is what I used in these pictures, a slightly larger jar perfect for gifting.
Vanilla sauce drizzled over pear bundt cake.

Frequently Asked Questions

Can you freeze vanilla sauce?

Yes, but honestly it will last in your fridge in a well-sealed jar for several months. Reheat when ready to use.

Why is sauce important in dessert?

The right sauce will enhance a dessert in both appearance of course added flavor. A sauce such as this vanilla butter sauce, can also add moisture to cakes and other baked goods.

Vanilla sauce being spooned onto pear bundt cake.

Try my other popular sauce recipes

  • Best Hibachi Sauce Recipe (Yum Yum Sauce) 
  • Easy Secret Smashburger Sauce Recipe
  • Best Homemade Italian Marinara Sauce Recipe or my Grandpa Frank’s Spaghetti Sauce

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Easy vanilla butter sauce in pitcher and pan behind and shown drizzling over a cake.

I hope you loved this vanilla butter sauce recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!

Like this recipe?

Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!

Recipe Card
Vanilla Sauce in pretty glass jar with silver spoon drizzling sauce with a dripping.

Sauce For Bread Pudding

4.96 from 22 readers
Author: Kathleen Pope
Prep Time: 3 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 8 minutes minutes
Servings: 8 serving (approx 2 tablespoons)
Print Pin SaveSaved!
Vanilla sauce is ready in less than 10 minutes. While it might seem basic and simple, the flavor is out of this world. Use this vanilla sauce for bread pudding, bundt cakes, regular cakes and it's rather dreamy over ice cream.

Equipment

  • Olive Wooden Spoon set from Italy
  • 6 Mini Tulip Jelly Jar
  • Weck 746 โ…• Liter Tulip Jar, 12.5 Oz

Ingredients 
US Customary – Metric

  • ½ cup butter use real butter, nothing soft coming out of the fridge
  • ½ cup heavy whipping cream not fat-free, or heavy cream
  • 1 cup granulated sugar I used all-natural cane sugar but you can use white granulated
  • 1 ½-2 teaspoons vanilla extract

Optional

  • ⅛ – ¼ teaspoon kosher salt or flaky sea salt, this can balance out the sweetness
Get Recipe Ingredients

Instructions

  • In a small heavy-bottomed sauce pan, over medium-low heat, melt the butter, sugar, heavy whipping cream, and vanilla.
    ½ cup butter, ½ cup heavy whipping cream, 1 cup granulated sugar, 1 ½-2 teaspoons vanilla extract, ⅛ – ¼ teaspoon kosher salt
  • Stir constantly until the sugar is dissolved and has a syrup consistency. It should coat the back of a wooden spoon.
  • Sauce is best served warm, it will thicken as it cools, so if you need it thicker, allow it to cool until desired consistency.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Notes

STORAGE

Since this sauce has cream in it, I store it in the fridge. It will last in a well-sealed container for 1-2 months, if not longer. It may be frozen as well. If your sauce crystalizes at all, just place desired amount in a small saucepan, reheat over low heat, whisking constantly until warm and sugars have dissolved. If necessary, whisk in a teaspoon of cream or butter. 

VARIATIONS

  • Bourbon Vanilla Extract
  • Almond extract | try this one by Rodelle, so pure and good.
  • Use Vanilla Bean Paste for those gorgeous little flecks of vanilla.
  • Try using a teaspoon of rum, whiskey or brandy, yum!
  • Try a teaspoon or two of your favorite liqueur or cordial.

Ways to use Vanilla Sauce:

  • Pour over any cake, like the pear cake above; especially delicious on vanilla based cakes, you can pour on hot, for a glaze that will sink in making the cake incredibly moist, or wait and drizzle it on for serving.
  • This vanilla sauce is incredible for bread pudding, or try over my friend Amy’s Sticky Toffee Pudding.
  • A little drizzle over this pumpkin spice cake would be dreamy!
  • Definitely over ice cream! Any and all kinds, it will harden slightly and get chewy, so delicious!
  • Fruit | Keep it simple, vanilla sauce is amazing over fresh fruit.
  • Drizzle generously over this Chocolate Croissant bake for more of a dessert than a breakfast!
 

Nutrition

Serving: 1serving | Calories: 251kcal | Carbohydrates: 25g | Protein: 1g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 47mg | Sodium: 96mg | Potassium: 19mg | Sugar: 25g | Vitamin A: 573IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.03mg
Vanilla Sauce in pretty glass jar with silver spoon drizzling sauce with a dripping.
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Hi, Iโ€™m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

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  1. Martha Daughtry

    Wed, Jun 25, 2025 at 5:33 pm

    5 stars
    After reading all about the recipe, I absolutely had to make it for a bread pudding I had made. Unfortunately, I was out of whipping cream. But not wanting to go to the store, I decided to substitute evaporated milk. You heard me right! Evaporated milk! I’ll just state that the finished product was unbelievably tasty, so I can’t imagine how it could taste any better with whipping cream. However, the next time, (and there will be a next time) I will use the required whipping cream. If it’s that much better than evaporated milk, I may have to bathe in it!

    Reply
    • KathleenKathleen Pope

      Thu, Jun 26, 2025 at 7:13 pm

      Lick the plate-able!! I love that you used evaporated milk! Great for other readers, but heavy cream — yummilicious!

      Reply
  2. Marsha Arnott

    Mon, Apr 7, 2025 at 12:21 pm

    Is salted or unsalted butter used? Looking forward to making this to go over a crustless apple pie for this weekend family dinner.

    Reply
    • KathleenKathleen Pope

      Mon, Apr 7, 2025 at 12:24 pm

      Hi Marsha, thanks for asking, I use salted in butter in the majority of my baking because that’s what I usually have on hand, so either work, if you using unsalted butter, add a touch more salt to the recipe. Hope you love it, sounds dreamy with your crustless apple pie! Drooling!

      Reply
  3. Kathy

    Wed, Feb 19, 2025 at 5:49 pm

    5 stars
    My sauce turned out grainy. Didnโ€™t know how to solve, any suggestions?
    Flavor was fabulous and so easy. Thank you

    Reply
    • KathleenKathleen Pope

      Thu, Feb 20, 2025 at 10:10 am

      Hi Kathy, I’m so sorry it turned out grainy. But glad you still liked it! Typically this is caused from your sugar crystalizing, try these tips: Reheat it gently on low and add a teaspoon of cream at a time while you stir slowly over low heat. This should bring it all back together.

      Reply
  4. Steve Alvarez

    Sat, Jan 25, 2025 at 10:47 am

    5 stars
    Served this with my Bread Pudding that I usually serve with a caramel sauce. This Vanilla Sauce really gave it a whole new taste, a real game changer. I will make it again!

    Reply
    • KathleenKathleen Pope

      Sun, Jan 26, 2025 at 8:49 am

      So happy to hear that Steve!! Thank you for your kind comment!

      Reply
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Kathleen Pope

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Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic!

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