Name: Whipped Cream Syrup
Ingredients: 2 pounds gum acacia; 7 pounds crushed sugar; 10 ounces tincture of quillaja; 1 teaspoon benzoic acid; 5 pints hot water

Whipped Cream Syrup

Ingredients

Directions

Prepare the gum solution

Dissolve the finely sifted gum acacia in the hot water.
Strain the mixture.

Sweeten and finish

Dissolve the crushed sugar in the clear solution over gentle heat.
Finally, add the tincture of quillaja and benzoic acid.

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

What each ingredient does

Gum acacia: Thickens the liquid and stabilizes foam, giving the syrup body and helping whipped cream hold its shape.
Crushed sugar: Provides sweetness and body to the syrup.
Tincture of quillaja: Acts as a foaming agent that helps stabilize whipped foams.
Benzoic acid: Acts as a preservative, helping the syrup keep longer.

“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.