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Dessert

Milk Frosting

Milk frosting made by boiling sugar, milk, and butter, then cooling and adding vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Milk Frosting

Ingredients

Directions

Make the frosting

  1. Melt butter in a saucepan.

  2. Add sugar and milk, stirring to prevent sugar from sticking.

  3. Heat to boiling point and boil without stirring for 13 minutes.

  4. Remove from heat and beat until the right consistency to spread.

Spread and set

  1. Add vanilla and pour over the cake, spreading evenly with the back of a spoon.

  2. Let it set as soon as it firms up.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  4. Butter + vanillatop 14% of all pairs
    Smell alikemoderate
    Cooked together20,050 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Sugar
Dissolves into the milk and sets firm as the mixture cools, giving the frosting its body and sweetness.
Milk
Dissolves the sugar and adds moisture and richness to the frosting as it cooks.
Butter
Adds fat for a smooth, soft texture and rich flavor.

The step that matters

Boil without stirring for 13 minutes. Stirring during the boil can cause sugar crystals to form, leaving the frosting grainy. Boiling for the stated time concentrates the syrup so it sets properly once beaten.

“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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