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Dessert

Snow Cream

A light dessert made with egg whites, powdered sugar, sweet wine, rose water, and thick cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Snow Cream

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 ↓

Snow Cream

Ingredients

Directions

  1. Beat the egg whites to a stiff froth.

  2. Stir in the powdered sugar, sweet wine, and rose water, then beat the mixture well.

  3. Add the thick cream and mix until combined.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Wine + rosetop 18% of all pairs
    Smell alikelow
    Cooked together438 recipes

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

  3. Wine + creamtop 19% of all pairs
    Smell alikelow
    Cooked together3,887 recipes

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

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

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

  5. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream 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

Egg whites
Whipped into a stiff froth, they trap air and give the snow cream its light, airy structure.
Thick cream
Adds fat and richness, giving the dish body and a smooth, creamy mouthfeel.
Powdered sugar
Dissolves easily into the whites and adds gentle sweetness to the dish.

The step that matters

Beating the egg whites to a stiff froth. Egg whites hold air only when whipped enough to form stiff peaks. Under-whipped whites stay runny and will not give the dish its light texture, while over-whipping makes them dry and grainy.

“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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