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Dessert

Whipped Cream Sauce

A light sauce made from cream, lemon or vanilla, powdered sugar, and egg white.

From an old cookbook · modernised transcription
By North End Club (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Lemon and egg are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 44,316 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Whipped Cream Sauce

Ingredients

Directions

Make the sauce

  1. Combine one cup cream, one teaspoon full lemon or vanilla, and ½ cup powdered sugar.

  2. Whip the mixture without skimming off the froth.

  3. Add the beaten egg white and beat all together.

Serve

  1. Serve on any pudding usually eaten with sugar and cream.

Nutrition, whole recipe (rough)

141Calories
7 gProtein
11 gFat
5 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Lemonjuice of 1 lemon (48ml)12

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

By North End Club (Chicago, Ill.). 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. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Cream + lemontop 30% of all pairs
    Smell alikelow
    Cooked together15,640 recipes

    Shared aroma: acetic acid (sour, vinegar).

Lemon and egg barely smell alike, yet cooks put them together in 44,316 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

Cream
Provides fat and body, giving the whipped sauce its rich, creamy texture.
Egg white
Traps air when beaten, creating foam that lightens the sauce and gives it volume.
Powdered sugar (in the method)
Dissolves easily into the cream, adding sweetness to the sauce.

The step that matters

Whip without skimming off the froth. The froth holds air bubbles that give the sauce its lightness and volume. Removing it deflates the sauce, so it turns out dense and thin.

Swap the lemon

How well each one fits the dish's main ingredients (cream, egg):

  1. Vanillafits better
  2. Raspberryfits better
  3. Strawberryfits better
  4. Lemonthe original

Fit is the average pairing score against cream, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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