Why it works: Sugar and egg 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 ↓
Cooked Frosting
Ingredients
Directions
Make the syrup
Combine the sugar and a little water in a saucepan.
Boil the mixture without stirring until it begins to thicken.
Combine and flavor
In a separate bowl, beat the egg whites until light.
Slowly strain the boiled sugar into the egg whites while beating continuously.
Add flavoring to taste.
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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Sugar + eggtop 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
- Granulated sugar
- Dissolves and boils into a syrup that sets and sweetens the frosting.
- Egg whites
- Whip into a foam that gives the frosting its light, airy structure.
The step that matters
Slowly strain the boiled sugar into the egg whites while beating continuously. Pouring the hot syrup in slowly and beating constantly keeps it from cooking the egg whites in clumps. Continuous beating spreads the heat and lets the syrup blend into a smooth, stable foam.
“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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