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 ↓
Snow Cream
Ingredients
Directions
Combine sugar and cream in a bowl for each person.
Gradually stir in fine, dry snow until the mixture reaches a stiff consistency. Flavor to taste.
Serve immediately as it melts quickly.
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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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Fine white sugar
- Adds sweetness and helps the mixture hold together as snow is stirred in.
- Cream
- Provides fat and moisture that give the snow a smooth, creamy body.
- Fine, dry snow
- Forms the base of the dish, setting into a light, soft texture when mixed with cream.
The step that matters
Gradually stir in the snow. Adding snow too quickly or using wet snow makes the mixture runny and it will not reach a stiff consistency. Snow must be fine and dry, and folded in slowly so the cream stays cold and thick.
“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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