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 ↓
Syrup of Cream
Ingredients
Directions
Scald the fresh cream without sugar and let it cool.
Add enough powdered lump sugar to make it sweet.
Store in a cool place for two to three hours.
Transfer to one or two ounce bottles and cork them tightly.
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.
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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
- Fresh cream
- Provides the rich base and body of the syrup.
- Powdered lump sugar
- Sweetens the cream and thickens it as it dissolves.
The step that matters
Scalding the cream without sugar. Heating cream until it just steams and then cooling it helps keep the fat smooth and stops it from scorching or separating, which keeps the syrup texture even.
“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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