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I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Vanilla Chiffon Sauce

Patricia Rain

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

Vanilla Chiffon Sauce

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Ingredients

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1/3 cup butter, softened

1–1/2 cups confectioners sugar

1 egg, separated

2 teaspoons Rain’s Choice pure Vanilla Extract

1/2 cup heavy cream

1/8 teaspoon ground nutmeg

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Instructions

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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Patricia Rain

Patricia Rain is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

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Verified Customer Review

I was given a small bottle of Rain’s Choice in a gift basket and I have been hooked ever since. The flavor makes all of my baking so much better! I will never use grocery store vanilla again!