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 ↓
Raspberry Cream
Ingredients
Directions
Prepare the juice
Gather raspberries on a dry day.
Mash the raspberries and strain through a jelly bag to extract the juice.
For every 2 cups of juice, add 1 pound of powdered sugar and stir until completely dissolved.
Bottle the mixture in pint and half-pint bottles, filling them only to the neck.
Serve
Prepare it the day before serving for best results.
When ready to serve, mix the raspberry juice with 1 cup of heavy cream, add more sugar to taste, and whisk until thick.
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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Sugar + creamtop 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
- Raspberries
- Provide the juice that gives the cream its flavour and tartness.
- Powdered sugar
- Sweetens the juice and dissolves fully to give a smooth, pourable base.
- Heavy cream
- Adds fat and body so the mixture whisks up thick.
The step that matters
Whisking the cream into the juice. Heavy cream thickens when its fat globules are whipped and trapped in air. Whisking too little leaves it thin, while the sugar and acidic juice can make it harder to reach a thick texture, so check the consistency as you go.
“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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