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Dessert

Snow Cream

A whipped cream dessert made with cream, egg whites, sweet wine, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Snow Cream

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 ↓

Snow Cream

Ingredients

Directions

  1. Add the egg whites to the cream and beat well.

  2. Stir in a little sweet wine and sugar to taste.

  3. Whip the mixture to a froth.

  4. Serve in a dish.

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.

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.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Cream + winetop 19% of all pairs
    Smell alikelow
    Cooked together3,887 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Wine + sugartop 31% of all pairs
    Smell alikelow
    Cooked together9,581 recipes

    Shared aroma: beta-damascenone (apple, rose).

Cream and egg barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream
Provides the rich, fatty base that whips into a light, airy foam.
Egg whites
Trap air when beaten, giving the dessert its foamy, light structure.
Sugar
Adds sweetness and helps stabilise the whipped foam.

The step that matters

Whip the mixture to a froth. Under-whipping leaves the cream and egg whites loose and watery, while over-whipping can make the cream grainy and collapse the foam. Stop when the mixture is frothy and holds soft peaks.

“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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