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 ↓
Whipped Cream Sauce for Decorating
Ingredients
Directions
To obtain a firm cream which can be used for ornamenting cold puddings with bag and tube, use double cream (or cream that is two days old). Prepare the cream some time before it is wanted ; put it in a basin and beat on ice, or in a cold place, with slow and even motion till the beater stands in the cream, or till it can be drawn to a point. Fast beating breaks the cream, makes it curdle and get weak; a pinch of salt added assists in giving better consistency to the cream. After the cream is beaten firm, put it on a sieve to drain for thirty minutes. To use it, beat into one quart of cream from four to six tablespoonful fine powdered sugar, add flour, and use with bag and tube. The puddings may be decorated in reverse colors, using pink and white cream. — Contributed. Williams, Ariz.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
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Cream + sugartop 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
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