Skip to main content
Sauce

Raspberry Butter Sauce

A sauce made from powdered sugar, butter, and raspberry juice.

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

Why it works: Sugar and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 98,233 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Raspberry Butter Sauce

Ingredients

Directions

  1. Use only bright red juice, not purple.

  2. Ensure the fruit juice is cold.

  3. Cream the butter and sugar together until slightly warm.

  4. Slowly add the fruit juice while beating to avoid liquefying the mixture.

  5. Keep the sauce on ice until ready to serve.

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. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Powdered sugar
Sweetens the sauce and dissolves smoothly into the creamed butter for a fine texture.
Butter
Provides richness and body, forming the creamy base the juice is beaten into.
Red fruit juice
Adds fruity flavor and color, and is beaten in slowly to keep the sauce thick.

The step that matters

Adding the fruit juice. Juice added too quickly or when warm can make the butter-sugar mixture separate and turn thin and watery. Keeping the juice cold and adding it slowly while beating helps the emulsion hold, so the sauce stays thick and creamy.

“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.

You might also like

Wine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipesDutch SauceDutch Sauce74 recipes