Description
Vanilla cream sauce is a rich and silky condiment that brings indulgence to both sweet and savory dishes. Made with heavy cream, sugar, and vanilla, it’s perfect for drizzling over desserts, breakfast items, or even savory fare. Its elegant flavor and creamy texture make it a must-have for any kitchen.
Ingredients
Scale
- 1 cup heavy cream
- ¼ cup sugar
- 1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
- Pinch of salt
Instructions
- In a saucepan over medium-low heat, combine heavy cream and sugar. Stir constantly until sugar is fully dissolved.
- Add vanilla extract or vanilla bean seeds and a pinch of salt. Stir to combine.
- Continue cooking over low heat, stirring continuously to prevent scorching, until the sauce slightly thickens.
- Strain the sauce through a fine-mesh sieve for a smooth texture.
- Serve warm or cool slightly and refrigerate for later use.
Notes
- For dairy-free: Use coconut cream, oat milk, or cashew cream.
- For sugar substitutes: Use maple syrup, honey, or a low-calorie sweetener.
- Do not boil the sauce, as it may curdle.
- Not suitable for freezing; store in the fridge for up to 5–7 days.
- Use vanilla paste or artificial vanilla as a backup if extract or beans are unavailable.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauces
- Method: Stovetop
- Cuisine: American, French-inspired
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 5g
- Sodium: 10mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 40mg