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 ↓
Raspberry Cream
Ingredients
Directions
Prepare
Wash and rub the raspberries through a fine sieve to remove seeds.
Make the cream
Bring 1 quart of cream to a boil, reserving 1 pint for froth.
Add the hot cream to the raspberries and sweeten with powdered sugar.
Let the mixture cool.
Finish
Beat the reserved cream to a froth and place it on top of the prepared cream.
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).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Heavy cream
- Provides the rich fat that gives the dessert its smooth, creamy body.
- Fresh raspberries
- Supply the fruit flavor and acidity that give the cream its bright taste.
- Powdered sugar
- Adds sweetness that balances the tartness of the raspberries.
The step that matters
Bring the cream to a boil. Heating cream sufficiently helps it thicken as it cools and sets a smoother texture. Cream that is not heated enough may stay thin, while overheating can scorch it, so watch it closely as it comes to a boil.
“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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