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 ↓
Method of Preserving Cream
Ingredients
Directions
Make the syrup
Dissolve an equal weight of white sugar in water, using just enough water to melt the sugar and create a rich syrup.
Boil the syrup, then add the cream while stirring well.
Bottle and cork
Once cooled, pour the mixture into a bottle and cork it tightly.
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 + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- White sugar
- Sweetens the mixture and, in a concentrated syrup, helps preserve it by binding water.
- Cream
- Supplies fat and richness, giving the finished mixture a smooth, creamy body.
The step that matters
Adding the cream to the boiling syrup. Cream added to very hot syrup can separate if it is not stirred in well. Stirring steadily disperses the fat evenly, keeping the mixture smooth.
“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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