Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Whipped Cream
Ingredients
Directions
Prepare
Mix the cream, sugar, and wine in a large bowl.
Churn the mixture with a whip-churn.
Serve
Skim the froth into the serving dish until it is full and the froth rises above the top.
Optionally decorate the top with kisses or macaroons.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Cream + winetop 19% of all pairsSmell alikelowCooked together3,887 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
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Sugar + winetop 31% of all pairsSmell alikelowCooked together9,581 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Thin cream
- Its fat globules trap air when churned, forming the stable foam that gives the whipped cream its body.
- Fine sugar
- Adds sweetness and helps the foam hold its shape.
- Wine
- Adds flavor and a light acidity to the cream.
The step that matters
Skim the froth as it forms. Whipped foam is unstable and gradually collapses and loses volume. Skimming the froth off promptly into the dish keeps it light and full.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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