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Dessert

Whipped Cream

A light, frothy cream sweetened with sugar and wine, served as a topping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Whipped Cream

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 ↓

Whipped Cream

Ingredients

Directions

Make the cream

  1. In a large bowl, mix the cream, sugar, and wine.

  2. Whip the mixture with a cream dasher until frothy.

Serve

  1. Skim the froth into the serving dish.

  2. Fill the dish to the top and garnish with kisses or macaroons.

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.

Photo for illustrative purposes only · Contact us to use it

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Cream + winetop 19% of all pairs
    Smell alikelow
    Cooked together3,887 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Sugar + winetop 31% of all pairs
    Smell alikelow
    Cooked together9,581 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Cream
Its fat and proteins trap air when whipped, forming the light, foamy structure.
Sugar
Sweetens the cream and helps the foam hold its shape.
Wine
Adds flavour and a slight acidity to the cream.

The step that matters

Skim the froth as it forms. Foam begins to collapse and turn watery the longer it sits, so the froth should be lifted off and served promptly.

“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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