Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Fruit- Cream Icing
Ingredients
Directions
Make the icing
Mix the water and fruit juice in a bowl.
Add the egg white and stir until combined.
Gradually add finely powdered sugar until the icing is smooth and of desired consistency.
Serve
Use immediately.
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.
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Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg white
- Adds body and helps the icing become light, smooth and creamy.
- Finely powdered sugar
- Provides sweetness and bulk, thickening the liquid into a spreadable icing.
- Fruit juice
- Adds fruity flavour and acidity along with the water as the liquid base.
The step that matters
Gradually add the powdered sugar. Adding sugar all at once can make the icing lumpy or too stiff to smooth out. Adding it slowly lets it dissolve evenly and reach the right consistency.
“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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