Why it works: Butter and cream cheese match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 2,746 recipes mention both. Both carry ethyl octanoate, which smells fruity, wine. The science ↓
The recipe
2 dozenIngredients
Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Step-by-step directions aren't available for this recipe. See the full recipe at the source →
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Butter + cream cheesetop 3% of all pairsAroma overlapstrongMentioned together2,746 recipes
Shared aroma: ethyl octanoate (fruity, wine).
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Butter + flourtop 6% of all pairsAroma overlaplowMentioned together122,858 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Cream cheese + strawberry jamtop 7% of all pairsAroma overlapstrongMentioned together19 recipes
Shared aroma: ethyl caproate (fruity, apple peel).
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Butter + strawberry jamtop 9% of all pairsAroma overlapmoderateMentioned together170 recipes
Shared aroma: ethyl caproate (fruity, apple peel).
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Butter + sugartop 10% of all pairsAroma overlapmoderateMentioned together98,096 recipes
Shared aroma: guaiacol (smoky, sweet).
Butter and flour share little aroma chemistry, yet 122,858 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the strawberry jam
How well each one fits the dish's main ingredients (butter, cream cheese, flour, sugar):
- Vanillabetter flavor fit
- Strawberrybetter flavor fit
- Blueberrybetter flavor fit
- Strawberry jamthe original
Fit is the average pairing score against butter, cream cheese, flour, sugar. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
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