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Dessert

Wine Creams

A sweet dessert made by mixing wine, confectioners' sugar, and sweet cream, then molding into shapes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and cream 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 ↓

Wine Creams

Ingredients

Directions

  1. Stir claret wine and confectioners' sugar until thick.

  2. Add sweet cream and stir until thick enough to mold.

  3. Mold into desired shapes.

  4. You can use Malaga, Port, Currant, or any other wine in the same manner.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Wine + creamtop 19% of all pairs
    Smell alikelow
    Cooked together3,887 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Wine + sugartop 31% of all pairs
    Smell alikelow
    Cooked 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

Claret wine
Supplies the liquid and the wine flavour that gives the creams their character.
Confectioners' sugar
Sweetens the mixture and dissolves into the wine, stiffening it into a moldable paste.
Sweet cream
Adds fat and richness, giving a softer, creamier body to the mixture.

The step that matters

Add sweet cream and stir until thick enough to mold. The sugar stiffens the mixture as it is worked. If stirring stops too soon, the cream stays soft and will not hold its shape when molded.

“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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