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Drink

Cafe Frappe

A chilled coffee beverage made with coffee, sugar, cream, and salt, frozen to a mushy consistency and topped with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Cafe Frappe

Ingredients

Directions

Make the frappé

  1. Combine coffee, sugar, cream, and salt in a bowl.

  2. Freeze the mixture until it reaches a mushy consistency.

Serve

  1. Serve in glasses topped with whipped cream.

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 + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Coffee + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Coffee + sugartop 17% of all pairs
    Smell alikelow
    Cooked together4,344 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

Coffee
Provides the main flavour and liquid base of the drink.
Sugar
Sweetens the drink and lowers the freezing point, keeping it soft when frozen.
Cream
Adds fat and richness, giving a smoother, creamier texture.

The step that matters

Freezing to a mushy consistency. Freezing must be stopped while the mixture is still slushy. Fully frozen coffee becomes hard ice, while partly frozen mixture stays smooth and scoopable, because sugar and fat limit how many ice crystals form.

“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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