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
In a large bowl, mix the cream, sugar, and wine.
Whip the mixture with a whisk or mixer until frothy.
Serve
As the froth rises, skim it into the serving dish.
Fill the dish to the top and garnish with kisses or macaroons.
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.
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Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Cream + winetop 19% of all pairsSmell alikelowCooked together3,887 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
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Sugar + winetop 31% of all pairsSmell alikelowCooked 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
- Whips into a foam that gives the dessert its light, airy body.
- Fine sugar
- Sweetens the cream and dissolves easily into it for a smooth texture.
- Wine
- Adds flavour and acidity to the cream.
The step that matters
Whipping until frothy. Whip only until the cream forms a soft froth, since over-whipping past soft peaks can turn cream grainy and eventually separate into butter. Stop when the foam holds its shape but still flows.
“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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