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Dessert

Maraschino Cream

A chilled whipped cream flavored with maraschino liqueur and powdered sugar.

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

Maraschino Cream

Ingredients

Directions

Prepare

  1. Chill the cream in ice for 1-2 hours before use.

Make the cream

  1. Whip the cream until frothy.

  2. Mix in the powdered sugar and maraschino liqueur.

  3. Serve immediately or refrigerate until needed.

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.

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).

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

What each ingredient does

Heavy cream
Whipped into a light foam that forms the body of the cream.
Powdered sugar
Sweetens the cream and dissolves easily into it without grittiness.
Maraschino liqueur
Adds cherry-like aroma and sweetness to the whipped cream.

The step that matters

Whip the cream until frothy. Cold cream whips faster and holds air better, so chilling it first helps it reach a stable foam. Overwhipping can turn cream grainy or buttery, so stop once it is frothy.

“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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