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
Make the syrup
Scald the fresh cream without sugar.
Let it cool for two to three hours.
Add the powdered lump sugar to the cream until it is sweetened to your taste.
Pour the mixture into one or two ounce phials and cork them tightly.
Store
Store in a cool place; it will keep for several weeks.
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 fat and body that make up the syrup.
- Powdered lump sugar
- Sweetens the cream and thickens it as it dissolves.
“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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