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
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!
Here are the top 3 reasons you’ll love this Vanilla Butter 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!
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.
Sauce is best served warm, it will thicken as it cools, so if you need it thicker, allow it to cool until desired consistency.
What are the types of dessert sauces?
Here are 9 sauces you need to have the recipes for, these will serve you well to make a dessert a bit more fancy.
- Hot Fudge Sauce | A classic sauce! My favorite of favorites, over ice cream there is nothing better! Use on Mud Pie, drizzle over half baked chocolate chip cookies or on this easy Fried Ice Cream cake and of course for the class Hot Fudge Sundae!
- Salted Caramel Sauce | I’ve taken this one a step beyond and added a splash of bourbon, however; feel free to omit! Drizzle over Dutch Apple Pie, even in place of frosting these carrot cupcakes.
- Crème Anglaise | A classic dessert sauce, it will elevate any dessert! I love it on this Chocolate Bread Pudding.
- Easy Chocolate Ganache | An essential recipe in every bakers kitchen, keep it runny and use as a glaze on cakes or let it thicken up and slather between cookies, the sky is the limit with this amazing sauce.
- Butterscotch Sauce | A sticky, sweet sauce with that classic butterscotch flavor.
- Strawberry Sauce | Make this fresh strawberry syrup, in minutes! Pour over strawberry shortcake for wow!
- Blueberry Sauce | Made with fresh blueberries, this sauce is amazing, if you are looking for a syrup, try this one!
- Chocolate Shell | Yes, you can make this super simple chocolate shell, using a little coconut oil to help it firm up as soon as it hits the cold ice cream.
- Praline Sauce | Pour over pumpkin pie, any vanilla based bundt cake or snack cake, or over vanilla ice cream.
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Storage Tips
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 vanilla sauce
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.
Frequently Asked Questions
Yes, but honestly it will last in your fridge in a well-sealed jar for several months. Reheat when ready to use.
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.
Since this sauce has cream in it, I store it in the fridge. It will last in a well-sealed container for over a month, if not longer.
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.
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.
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!
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
More from The Fresh Cooky
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Easy Vanilla Butter Sauce Recipe
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Print Pin Save RateEquipment
Ingredients
- 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
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.
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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!
Rachel
Great, but desperately needs salt to avoid a sickeningly sweet flavor.
Kathleen Pope
Itโs sweet all right and a pinch of salt is always a good thing! Did you add some?
Debra Padgett
Agreed. I add some every time. So delicious.
Kathleen Pope
I have added the suggestion to the recipe card!
Sandy Smith
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.
BTW you wouldnโt happen to have that pear cake recipe would you??
Kathleen Pope
Thank you so very much for your sweet comment Sandy! Sourdough bread pudding, yum!!! You will LOVE that cranberry cake, super simple but divine texture and flavor!! Especially with that sauce!
And YES I sure do have a pear cake, itโs a bundt, but you can easily make it in a 9×13 inch pan as well! Thanks for being here and so hope you continue to find recipes you love!
Ellen thomas
This vanilla sauce is simply the best!
Kathleen Pope
So appreciate your kind comment Ellen!
Linda McVey
This is THE BEST vanilla sauce. Iโve made it multiple times to serve over bread pudding and EVERYONE loves it!! You could basically just drink this stuff it is that good!!
Kathleen Pope
Truth!! I call it liquid gold! Thank you so much, Linda!
Sherry
Best all around sauce for all desserts
Kathleen Pope
Thank you Sherry!! I completely agree!!
Sara Welch
This was such a sweet and savory sauce that does not disappoint! Enjoyed this over dessert last night and it was delicious; definitely, a new favorite recipe!
Kathleen Pope
So glad you enjoyed it, Sara!
Beth
Oh, wow. This stuff is so good! I made it this weekend to put it on my lemon bread pudding. AH-mazing.
Kathleen Pope
Oh lemon bread pudding sounds amazing!! Thank you!
Sarah James
What a delicious sauce and so easy to make too. We had ours with a chocolate tart, thanks for the recipe.
Kathleen Pope
That’s perfect! Thanks so much, Sarah!
Amanda Wren-Grimwood
This is totally delicious and it was difficult to not just eat it on its own with a spoon. Perfect for so many desserts too.
Kathleen Pope
I might be guilty of doing just that! ๐
Tara
Oh yum! Such a wonderful sauce for the upcoming holiday season. You had me at just 4 ingredients.
Kathleen Pope
Thanks so much!
Serena logan
Very good easy to follow
Kathleen Pope
So glad you loved it.
Brindy
Easy and delicious. Simple ingredients. Loved it on pineapple upside down cake.
Kathleen Pope
That sounds amazing, Brindy!! Thank you for your kind words!
Shannon S
The sauce was PERFECT with the gรขteau! It just completely elevated it. Thank you for the recipe!
Kathleen Pope
Thank you so much Shannon! Sounds amazing!!
Shannon S
I plan on serving this with a gรขteau breton. The gรขteau is cooling, and I cannot wait to try it with the sauce! They both smell heavenly.
Kathleen Pope
Aren’t you fancy! You will LOVE this sauce, I am confident!
Joyce Hoffman
Great white sauce my family love it
Kathleen Pope
So glad you all loved it, Joyce!
Tara
Whats the life on this? How long until it expires
Kathleen Pope
Tara, it should last in a sealed container in your fridge for at least 7 days, but Iโve had mine last much longer. It might crystallize a bit but that is easily remedied by slowly bringing back up to heat while stirring.
Janet richie
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
Kathleen Pope
Thank you so much, Janet; what a kind comment! So glad they loved it!! What a beautiful thing you did for those seniors.
DEBRA P
Just an amazing sauce! I couldโve licked the pot clean! Iโm not much of a sweets eater but this sauce poured over vanilla ice cream was worth the cheat. Soo many other possibilities! Dang it!
Kathleen Pope
Thank you so much Debra! So many possibilities!
Debra
THIS SAUCEโฆJust Amazing ????
I seriously couldโve licked the pot clean! I seldom eat sweets but this sauce over Vanilla Ice Cream was worth the cheat!! Soooo many more possibilities! Dang it!
Kathleen Pope
So glad you loved it so much!
Mary
Family loved this!!!
I just spooned it over a serving of white cake(made from a box mix) And it was a hit!
Quick and easy!
Kathleen Pope
What a fabulous way to dress up a plain white cake! Thank you for your kind words, Mary – I so appreciate it!
Lisa
Thanks for this recipe, Kathleen! Our German friend is in town, so we made dampfnudel. I whipped up this easy sauce (with your bourbon vanilla recipe) to go with it. Soooooooooo good, and the leftovers are in a pretty bottle in the fridge, just waiting for me :).
Kathleen Pope
So so very glad you enjoyed it on dampfnudel! YUM! It’s perfect with a German dessert!
Mary Zanders
Yum
Kathleen Pope
Thanks!
Teri
Your cake is amazing and the vanilla sauce puts it over the top! Awesome!
Kathleen Pope
Way over the top Teri, thank you!
Natalie Shallow
SO right about the vanilla sauce! Itโs amazing. I was there that night-the story and the sauce are legendary!
Kathleen Pope
Yes, yes, you were! I can see all of our faces still!!