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Dessert

Whipped Cream Sauce

A light sauce made by whipping ice-cold sweet cream with powdered sugar, flavoring, and folded egg white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 Sauce

Ingredients

Directions

  1. Mix the ice-cold sweet cream, powdered sugar, and flavoring in a bowl.

  2. Whip the mixture to a froth.

  3. Gently fold in the stiffly beaten egg white.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweet cream
Provides fat and body, and whips into a light, airy sauce.
Powdered sugar
Adds sweetness and dissolves smoothly into the cream.
Egg
Its white, beaten stiff, adds air and lightness to the sauce when folded in.

The step that matters

Gently fold in the stiffly beaten egg white. Beaten egg white holds air in a fine foam. Stirring vigorously deflates that foam, so the sauce turns dense instead of light. Fold slowly with a spatula, cutting down through the mixture and turning it over.

“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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