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Cream, Whipped, with Coffee

Whipped cream flavored with coffee infusion and optionally coffee beans.

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

Cream, Whipped, with Coffee

Ingredients

Directions

Make the infused cream

  1. Mix the coffee infusion into the cream and sweeten liberally.

  2. Whip the mixture until it thickens.

Infuse with roasted beans

  1. Roast the coffee beans until lightly browned.

  2. Add the roasted beans to the cream.

  3. Let the cream stand for 1 hour.

  4. Strain the mixture and whip again.

Serve

  1. Serve in glasses.

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).

  2. Coffee + beanstop 13% of all pairs
    Smell alikemoderate
    Cooked together289 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Cream + coffeetop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

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

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

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

  5. Cream + beanstop 24% of all pairs
    Smell alikemoderate
    Cooked together1,341 recipes

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

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

What each ingredient does

Heavy cream
Its milk fat traps air when whipped, giving the cream structure and a light texture.
Coffee infusion
Supplies the coffee flavour and a little liquid that is folded into the cream.
Sugar
Adds sweetness and helps the whipped cream hold its shape.
Coffee beans
Add a roasted, aromatic coffee flavour as the cream steeps in them.

The step that matters

Strain the mixture and whip again. The cream must be fully strained to remove the bean pieces, and then whipped again to rebuild the airy structure, since steeping can soften it. Over-whipping can turn it grainy or buttery.

Swap the beans

The recipe marks beans as optional. How well each one fits the dish's main ingredients (cream, coffee, sugar):

  1. Hazelnutfits better
  2. Cocoafits better
  3. Nutsfits better
  4. Beansthe original

Fit is the average pairing score against cream, coffee, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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