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Dessert

Butter Creams

A sweet spread made by creaming butter with fondant and flavoring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and chocolate are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 10,543 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Butter Creams

Ingredients

Directions

  1. Work the fondant into the creamed butter until well combined.

  2. Add flavoring to suit your taste.

  3. If desired, mix in chocolate.

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. Butter + chocolatetop 16% of all pairs
    Smell alikemoderate
    Cooked together10,543 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

What each ingredient does

Fondant
Provides sweetness and body, giving the buttercream a firmer, smoother structure.
Butter
Adds richness and fat, giving the buttercream a creamy, spreadable 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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