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 the raspberry base
Mash the raspberries and strain them through a fine sieve to remove the seeds.
Bring the cream to a boil, reserving 1 pint for froth.
Add the hot cream to the strained raspberries and sweeten with powdered sugar to taste.
Let the mixture cool.
Finish and serve
Whip the reserved cream until frothy, then drain it on a sieve.
Fill serving dishes or glasses with the raspberry cream and top with the froth.
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 richness and a smooth, thick texture once heated and chilled.
- Fresh raspberries
- Supply the main fruit flavour, tartness, and colour to the cream.
- Powdered sugar
- Sweetens the mixture and balances the raspberry tartness.
The step that matters
Whip the reserved cream until frothy. Cream that is over-whipped turns grainy and buttery, while under-whipped cream will not hold a light froth on top. Stopping at soft, frothy peaks gives a pleasant topping.
“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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