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 ↓
Strawberry Cream
Ingredients
Directions
Mash the strawberries and strain through a sieve.
Add the sugar and rich cream to the strained strawberries.
Freeze the mixture until solid.
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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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
- Strawberries
- Provide the main flavour and fruit body of the dish.
- Sugar
- Sweetens the mixture and lowers its freezing point for a softer texture.
- Rich cream
- Adds fat and richness, giving a smooth, creamy texture when frozen.
The step that matters
Freeze the mixture until solid. Freezing must happen slowly and fully so ice crystals stay small; sugar and fat keep the texture smooth, and a partly frozen mix can turn grainy or icy.
“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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