Name: Boiled Icing
Ingredients: three cups sugar; 2 cups sugar; 2 cups flour; half cups of flour; 1 pint pulverized sugar; 1 pint flour; one pound pulverized sugar; 1 cup sugar; 1 cup sour milk; 1 quart flour; 4 cups sugar; 2 cups butter; 1 cup sweet milk; 2 pounds raisins spice; 8 cups flour; 1 pint best sour cream; 3 pounds stoned raisins; 3 cups brown sugar; 5 cups flour; 1 cup sour cream 1 tea-spoon soda; 2 pounds raisins; 1 pound brown sugar; 1 pound flour; 3 pounds raisins; 1 cup sour cream; 1 pound sugar; three cups sugar boiled in one of water until clear; three eggs; 8 eggs; 2 table-spoons water

Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

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.

Flour + raisintop 1% of all pairs

Smell alikestrong

Cooked together9,075 recipes

Shared aroma: isobutyraldehyde (malty, green).
Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Butter + creamtop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Sugar + creamtop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Milk + teatop 11% of all pairs

Smell alikemoderate

Cooked together738 recipes

Shared aroma: 4-heptenal (creamy, biscuit).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar: Dissolves in water to form a syrup that sets the icing's sweet, glossy body.
Eggs: Whites whipped into a stiff foam give the icing its light, airy structure.

The step that matters

Pouring the boiling syrup over the whites while beating. The hot syrup must be poured in a steady stream while beating constantly, so it cooks and stiffens the egg whites evenly. Pouring too fast or stopping early can leave the icing runny or grainy.

Swap the raisin

How well each one fits the dish's main ingredients (sugar, flour, milk, butter, cream, tea, egg):

Vanillafits better
Raisinthe original
Peachfits about as well
Figfits about as well

Fit is the average pairing score against sugar, flour, milk, butter, cream, tea, 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.

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Sour Milk	1 cup (244ml) whole	149
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Yogurt	170g plain Greek	100
Egg	1 large egg (50g)	78
Grape	1/2 cup (76g)	62
Sugar	1 tbsp (12.5g) granulated	49
Wine	2 tbsp cooking wine (30ml)	25
Nutmeg	1 tsp ground (2.2g)	12
Clove	1 tsp ground (2g)	7
Cinnamon	1 tsp ground (2.6g)	6
Salt	1 tsp (6g)	0
Water	not in our table	0
Cake	not in our table	0
Brandy	not in our table	0

Boiled Icing

Boiled Icing

Ingredients

Directions

Make the icing

Finish

Nutrition, whole recipe (rough)

Explore the science

The flavor team

What each ingredient does

The step that matters

Swap the raisin

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