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 ↓
Cream Dressing
Ingredients
Directions
Whip one large tablespoonful of sweet cream to a stiff froth.
Add two tablespoonfuls of fine sugar and nearly a cupful of vinegar; beat.
Use the dressing for cabbage.
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 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Sugar + vinegartop 15% of all pairsSmell alikemoderateCooked together20,806 recipes
Shared aroma: beta-damascenone (apple, rose).
-
Cream + vinegartop 25% of all pairsSmell alikemoderateCooked together4,064 recipes
Shared aroma: acetic acid (sour, vinegar).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sweet cream
- Whipped into a stiff froth, it gives the dressing body and a light, creamy texture.
- Fine sugar
- Adds sweetness that balances the sharpness of the vinegar.
- Vinegar
- Provides the sharp acidity that gives the dressing its tang.
The step that matters
Whip the cream to a stiff froth. Cream thickens as air is beaten into it. Stop at a stiff froth, because overbeating squeezes out liquid and turns the cream grainy and eventually buttery, so it no longer holds its body in the dressing.
“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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