Why it works: Cream cheese and sherry share more aroma than cooks usually use. They rank in the top 5% of all ingredient pairs, and 22 recipes mention both. Both carry ethyl pentanoate, which smells yeast, fruit. The science ↓
The recipe
12 servingsIngredients
Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.
Let the cream cheese sit at room temperature for about 20 minutes so it softens.
Place the softened cream cheese in a medium bowl and beat with an electric mixer on medium speed until smooth and creamy, about 1 minute.
Add the chocolate-hazelnut spread and beat on medium speed until fully combined and smooth, about 1 minute, scraping down the bowl as needed.
Add the milk and beat until the frosting is light and spreadable, about 30 seconds.
If using, stir in the cream sherry by hand until evenly mixed.
Use right away to frost cooled cakes or cupcakes, or cover and refrigerate until ready to spread, then let it soften slightly before using.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Cream cheese + sherrytop 5% of all pairsAroma overlapstrongMentioned together22 recipes
Shared aroma: ethyl pentanoate (yeast, fruit).
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Chocolate + hazelnuttop 3% of all pairsAroma overlapmoderateMentioned together350 recipes
Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
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Cream cheese + spreadtop 5% of all pairsAroma overlaplowMentioned together102 recipes
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Spread + creamtop 5% of all pairsAroma overlapstrongMentioned together95 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Chocolate + creamtop 5% of all pairsAroma overlapmoderateMentioned together5,463 recipes
Shared aroma: delta-decalactone (sweet, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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