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 ↓
Bavarian Cream
Ingredients
Directions
Make the jelly
Pour one pint of cold water over one box of Cox's gelatin and let it stand one hour.
Add one and a half pints of boiling water and two teacupsful of sugar.
When nearly cold, flavor it with vanilla.
Add the cream
Churn up one quart of rich cream and beat the froth into the jelly when almost cold.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 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.
-
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
What each ingredient does
- Gelatine
- Sets the liquid into a firm, sliceable cream as it cools.
- Cream
- Adds richness and a light, airy texture when whipped into the jelly.
- Sugar
- Sweetens the cream and balances the set gelatine.
The step that matters
Beat the cream into the jelly when almost cold. If the jelly is still warm, the whipped cream will deflate and melt into it, losing its airy texture. If it has already set, the cream will not blend evenly. Timing at the almost-cold stage keeps the froth intact while the jelly is still fluid enough to mix.
“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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