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Sauce

Whipped Cream Sauce

A light sauce made by whipping cream, adding flavoring, and folding in beaten egg whites.

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 ↓

Whipped Cream Sauce

Ingredients

Directions

  1. Sweeten the cream and whip it until soft peaks form.

  2. Add flavoring to the whipped cream.

  3. Beat the egg whites to stiff peaks.

  4. Gently fold the whipped cream and beaten egg whites together until combined.

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

Cream
Whipped into a light foam that gives the sauce its airy, rich body.
Egg whites
Beaten to stiff peaks, they add lightness and volume to the sauce.

The step that matters

Gently fold the whipped cream and beaten egg whites together until combined.. Folding keeps air bubbles trapped in both whipped components. Vigorous stirring deflates the foam, leaving the sauce dense and heavy instead of light.

“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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