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Sauce

Whipped Cream Sauce

A sauce made with butter, sugar, wine, egg, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Whipped Cream Sauce

Ingredients

Directions

Make the base

  1. Cream the butter in a bowl.

  2. Gradually add the granulated sugar while mixing.

  3. Stir in the white or sherry wine.

  4. Add the beaten egg and mix well.

Finish the sauce

  1. Fold in the whipped cream gently.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

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

  3. Butter + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together3,505 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 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

Butter
Creaming with sugar traps air and gives the sauce a rich, smooth body.
Granulated sugar
Sweetens the sauce and helps stabilize the creamed butter when beaten in.
White or sherry wine
Adds acidity and aroma that balance the sweetness of the sauce.
Egg
Thickens the sauce gently as it combines with the butter and sugar.
Heavy cream
Whipped air adds lightness and a soft, airy texture to the sauce.

The step that matters

Fold in the whipped cream gently. Folding preserves the air bubbles in the whipped cream. Vigorous stirring deflates them, leaving the sauce dense instead of light and 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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