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 ↓
Maple Cream
Ingredients
Directions
Combine maple sugar, cream of tartar, and milk in a saucepan.
Boil the mixture until it forms a soft ball when dropped in very cold water.
Remove from heat and beat the mixture until creamy.
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).
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Cream + milktop 18% of all pairsSmell alikemoderateCooked together29,399 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Sugar + milktop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
Sugar and milk barely smell alike, yet cooks put them together in 77,875 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
- Maple sugar
- Provides the main sweetness and flavor, and forms the sugar structure that sets into a creamy texture.
- Cream of tartar
- Acidity helps prevent large sugar crystals, keeping the cream smooth.
- Milk
- Dissolves the sugar and adds moisture and richness to the cream.
The step that matters
Beating after removing from heat. Sugar syrup must cool slightly before beating, and the beating must be done steadily. Beating too early or too hot can cause large crystals to form, producing a grainy rather than creamy texture.
“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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