Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Fruit Frosting
Ingredients
Directions
Combine the sugar, egg, and crushed fruit in a mixing bowl.
Use an egg beater to beat the mixture until it becomes thick.
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.
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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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Granulated sugar
- Sweetens the frosting and helps give it body as it is beaten.
- Egg
- Adds structure and helps the frosting thicken when beaten.
- Crushed fruit
- Adds fruit flavour and moisture to the frosting.
The step that matters
Beating until thick. Beating incorporates air and lets the egg and sugar thicken the mixture. Stopping too early leaves the frosting runny, while over-beating a mixture containing egg can make it dense and grainy.
“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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