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Dessert

Whipped Cream Sauce

A light sauce made from whipped cream and folded egg whites, sweetened to taste.

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 ↓

Whipped Cream Sauce

Ingredients

Directions

  1. Whip the cream until thick.

  2. In a separate bowl, beat the egg whites until stiff peaks form.

  3. Gently fold the beaten egg whites into the whipped cream.

  4. Sweeten the mixture to taste.

  5. Serve the sauce around or on top of your pudding.

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. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Thick sweet cream
Whipped into a thick base that gives the sauce its body and richness.
Egg whites
Beaten to stiff peaks, they trap air and lighten the sauce's texture.

The step that matters

Gently fold the beaten egg whites into the whipped cream. Egg white foam is full of trapped air. Stirring vigorously knocks that air out and deflates the sauce, so the folding should be slow and light to keep it airy.

“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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