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Vanilla Chiffon Sauce

Delicious on desserts that need the cream to hold firm for an hour or two before serving.


Vanilla Chiffon Sauce



1/3 cup butter, softened

11/2 cups confectioners sugar

1 egg, separated

2 teaspoons Rain’s Choice pure Vanilla Extract

1/2 cup heavy cream

1/8 teaspoon ground nutmeg


In a small mixing bowl, cream butter with sugar, egg yolk, and vanilla extract; blend well. Beat cream until stiff; fold into butter mixture (sauce will be foamy). Sprinkle with nutmeg.

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