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Dessert

Whipped Cream Sauce

A light sauce made by folding whipped cream into beaten egg whites, optionally flavored, served over cake or fruit pudding.

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

Whipped Cream Sauce

Ingredients

Directions

Prepare

  1. Ensure the cream is ice-cold before whipping.

  2. Whip the cream until stiff and return it to the refrigerator.

Make the sauce

  1. Beat the egg whites until frothy, then gradually add the sugar.

  2. Gently fold the whipped cream into the egg whites using a silver fork.

  3. Add flavoring extract if desired.

Serve

  1. Serve in glasses with cake or fruit pudding.

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.

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

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

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

    Shared aroma: acetic acid (sour, vinegar).

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

Sweet cream
Whipped into stiff foam that gives the sauce its light, airy body.
Egg whites
Whipped to a foam that adds lightness and structure to the sauce.
Powdered sugar
Dissolves into the beaten egg whites, stabilizing the foam and adding sweetness.

The step that matters

Gently fold the whipped cream into the egg whites. Folding preserves the air trapped in both whipped components. Stirring or beating vigorously would deflate the foam and leave the sauce heavy and dense.

“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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