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Dessert

Coffee Creams

A sweet dessert made by mixing coffee, sweet cream, and confectioners' sugar until stiff, then molding and setting.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Coffee Creams

Ingredients

Directions

Make the cream

  1. Combine strong coffee and sweet cream in a bowl.

  2. Stir in confectioners' sugar until the mixture is stiff enough to mold.

Shape and set

  1. Mold into desired shapes and let set.

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. Coffee + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Coffee + sugartop 17% of all pairs
    Smell alikelow
    Cooked together4,344 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

Strong coffee
Provides the main coffee flavor and liquid that the sugar stiffens.
Sweet cream
Adds richness and fat, giving the mixture a smooth, creamy texture.
Confectioners' sugar
Sweetens and thickens the mixture so it holds its shape when molded.

The step that matters

Adding the confectioners' sugar. Sugar must be stirred in gradually until the mixture is stiff enough to mold. Adding too little leaves it too soft to hold shape, while too much makes it dry and crumbly. Stirring in small amounts lets you judge the texture as it firms.

“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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