This is the easiest vanilla sauce recipe ever! It contains only 3 ingredients and goes perfectly on just about anything sweet!
Erez and I usually agree on most things. Not when it comes to choosing between vanilla and chocolate. I usually prefer chocolate (obviously), while he goes the more traditional route. The only time I really prefer vanilla is when we’re picking out ice cream.
When I made this cake for a party, as always, the cake itself just wasn’t enough for me and I wanted to add a little something to it. Although the cake is fantastic alone, the bar is constantly being raised among my sweet, demanding friends ever since the moment they tagged me as the baker of the group. I just have to pull something extraordinary out of my sleeves every single time in order to please them. Erez wouldn’t agree with me, though; he says that what I consider to be just ok will surely satisfy his hungry friends, and that I shouldn’t sweat it. He’s probably right. He always is. That’s pretty annoying.
So I ended up making some chocolate sauce to serve with the cake. It took only 2 minutes for the first comment: “You should have made a vanilla sauce instead.” This was followed by, “You were crazy to think that chocolate would actually go well with that.” Was I? I agreed with the first thought, though. Vanilla did sound much better.
That was 2 years ago.
A while ago, I made the cake once again, only this time with a vanilla sauce. No one even mentioned the cake. They all asked about the sauce. They took a spoon, dug into the jar, and ate it as-is. Their eyes were rolling back in pleasure.
With just 3 simple ingredients, this is the easiest vanilla sauce recipe in history. You’ll find yourself making it over and over again. It goes perfectly with just about everything: cake, pancakes, waffles, crepes, bread pudding, ice cream, and a few other things I shouldn’t even mention I added it to.
You can even drink it straight from the container. Just kidding. Please don’t. Don’t be like me.
All you need for this marvelous sauce is to heat together three simple ingredients for a few minutes, and voila! Although letting it simmer for 10 minutes should be enough for it to thicken, I sometimes leave it for longer. It’s so effortless that I once forgot about it and left it on the stove for over 20 minutes (luckily on very low heat). And no, I’m not trying to point out that I’m a bad example, but that’s how I learned how thick and wonderful this sauce can get over time.
– I usually use pure vanilla extract for this. Don’t use artificial. If you prefer using a vanilla bean, substitute the extract with 1 split and seeded vanilla bean. Cook the mixture with both the pod and seeds, and once the mixture is ready, discard the pod.
– For a richer, thicker sauce, you can add butter to the recipe – up to 1 stick/113g. Sometimes I add it, sometimes not. I like both versions.
– For a thicker consistency, you can add about 1 tablespoon cornstarch. If you do, you’ll have to whisk the mixture constantly until it’s smooth, or it can get lumpy.
- 2 cups (480 ml) heavy cream
- ⅓ cup (65 g /2.3 oz) granulated sugar
- 1-2 teaspoons pure vanilla extract (or 1 vanilla bean – read above post)
- Optional: up to ½ cup (1 stick/113 g) butter for more flavor and a thicker, creamier consistency
- Place all ingredients in a saucepan and bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and continue to cook, stirring occasionally, until the mixture thickens, 10-15 minutes (or keep cooking until desired consistency).
- Drizzle sauce over cakes, pancakes, waffles, bread puddings, and more. Serve warm or slightly cool (the sauce will thicken as it cools).
- Sauce will keep in the fridge, in an airtight container, for up to a week.