Why it works: Sugar and cream 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 ↓
Anna's Caramel Frosting
Ingredients
Directions
Make the base
Combine 1 ¾ cups granulated sugar and 2 cups butter.
Add 1 ½ cups grated maple sugar and ¾ cup cream (or brown sugar).
Cook and beat
Mix ingredients and boil for 13 minutes.
Beat until it reaches the right consistency to spread.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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.
-
Sugar + creamtop 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
- Granulated sugar
- Provides sweetness and, as it cooks, the caramel flavour and body of the frosting.
- Butter (in the method)
- Adds fat for richness and a smooth, spreadable texture.
- Maple sugar
- Adds sweetness and a distinct maple aroma.
- Cream
- Adds moisture and creaminess, softening the sugar and butter mixture.
The step that matters
Boil for 13 minutes. Boiling drives off water and concentrates the sugar, so the final texture depends on how long and how hot the mixture is cooked. Too little boiling leaves the frosting soft and runny, while too much makes it stiff or grainy as it cools.
“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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