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Dessert

Snow Cream

A chilled dessert made by whipping cream with beaten egg whites and sugar, flavored to taste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Snow Cream

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 ↓

Snow Cream

Ingredients

Directions

Make the egg base

  1. Beat the egg whites to a stiff froth.

  2. Add the sugar and continue beating until it resembles icing.

Combine and whip

  1. Mix the egg mixture with the cream.

  2. Whip in a cool place until stiff.

  3. Add flavoring to taste.

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.

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.

  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

Egg whites
Beaten into a foam that traps air, giving the dish its light, airy structure.
Thick cream
Its fat gives richness and body and holds the whipped air in place.
White sugar
Sweetens the dish and stabilizes the beaten egg whites so the foam stays firm.

The step that matters

Whip in a cool place until stiff. Cold keeps the cream's fat firm so it holds air well. Overwhipping past stiff can make the cream grainy and separate, so stop once it holds firm peaks.

“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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