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Dessert

Tutti Frutti Frosting

A sweet frosting made with sugar syrup, egg whites, almonds, raisins, and citron.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Almond and raisin are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,781 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓

Tutti Frutti Frosting

Ingredients

Directions

  1. Boil the sugar and water until very thick and waxy.

  2. Beat the egg whites to a stiff froth.

  3. Pour the syrup over the egg whites, beating until cool.

  4. Add the chopped almonds, raisins, and sliced citron, mixing well.

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.

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. Almond + raisintop 2% of all pairs
    Smell alikemoderate
    Cooked together1,781 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  2. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Sugar + almondtop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + raisintop 23% of all pairs
    Smell alikemoderate
    Cooked together9,556 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg whites
Whipped into a stiff foam that gives the frosting its light, airy body.
Sugar
Cooked into a thick syrup that sets the frosting firm as it cools.
Almonds
Chopped pieces add crunch and a nutty flavour.
Raisins
Add chewy sweetness and concentrated fruit flavour.
Citron
Adds a candied, citrus-like aroma and gentle tang.

The step that matters

Pouring the syrup into the egg whites while beating. The hot syrup partly cooks and stabilises the whipped egg white foam, so the frosting becomes glossy and stiff. Beating until cool keeps the foam from collapsing or turning runny.

“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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