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
Ingredients
Directions
Prepare
Put the double cream into a cold basin.
Sweeten and flavor the cream.
Whisk
Whisk the cream in a cold place until it froths on top.
Skim off the froth and place it on a fine sieve.
Whisk again until the cream is finished.
Reserve the liquid that drains from the froth for celery sauce.
If the cream thickens, add a spoonful of cold water.
For more volume, beat the egg white to froth and add it before whisking.
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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Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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Cream + eggtop 24% of all pairsSmell alikelowCooked 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
- Double cream
- Its fat globules trap air when whisked, forming the structure of the whipped cream.
- Egg white
- Its proteins foam readily and can add extra volume to the whipped cream.
The step that matters
Whisking in a cold place. Cold cream holds its fat globules firmly, so it whips to a stable foam. Warm cream softens the fat and can turn greasy or collapse, so whisk until it is finished but stop before it grainy or separates.
“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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