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Dessert

To Preserve Cream Sweet

A sweet preserved cream made by dissolving sugar in water, adding cream, cooling, and bottling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and cream 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 ↓

To Preserve Cream Sweet

Ingredients

Directions

Make the syrup

  1. Dissolve the sugar in a small amount of water.

  2. Boil the sugar solution in a small pot.

Combine and store

  1. Immediately add the new cream to the hot sugar solution, mixing well.

  2. Let the mixture cool gradually.

  3. Pour it into a bottle and cork it tightly.

  4. Store in a cool place for preservation.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked 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

White sugar
Sweetens the cream and, once dissolved and boiled, forms the base the cream is mixed into.
New cream
Provides the rich body and fat that give the finished sweet its creamy texture.

The step that matters

Adding the cream to the hot sugar solution. Cream added to syrup that is still very hot can split or curdle if it is not stirred well, so the mixture should be mixed thoroughly as the cream goes in.

“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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