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Dessert

Cold Cream Sauce

A chilled sauce made from milk, whipped cream, powdered sugar, and gelatin, used for cold puddings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Cold Cream Sauce

Ingredients

Directions

Make the sauce

  1. Put the milk and sugar in a double boiler and heat until very hot.

  2. Add the dissolved gelatin, stir well, and when it comes to a boil, remove from the fire.

  3. Strain and cool a little; before it thickens, add the whipped cream.

Serve

  1. This sauce may be used for many cold puddings, flavored with fruit juices or vanilla.

  2. Optional: add chopped nuts, browned almonds, or pistachio, and color as desired.

Nutrition, whole recipe (rough)

249Calories
8 gProtein
13 gFat
25 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

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. See the original page.

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. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Milk
Forms the liquid base of the sauce and carries the flavor.
Heavy sweet whipped cream
Adds richness and a light, airy texture to the chilled sauce.
Powdered sugar
Sweetens the sauce and dissolves easily into the hot milk.
Gelatine
Sets the sauce as it cools, giving it body without making it stiff.

The step that matters

Add the whipped cream before the sauce thickens. Gelatine begins to set as the mixture cools. Adding the cream while the sauce is still fluid lets it blend in smoothly and keeps it light, so it does not become lumpy or heavy.

“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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