Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Caramel Frosting
Ingredients
Directions
In a saucepan, combine brown sugar and sweet cream.
Boil the mixture together until it becomes very thick.
Gradually beat the hot mixture into the well-whipped egg white.
Add vanilla extract and mix well.
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.
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Sugar + vanillatop 8% of all pairsSmell alikelowCooked together35,032 recipes
Shared aroma: beta-damascenone (apple, rose).
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Cream + vanillatop 15% of all pairsSmell alikelowCooked together12,301 recipes
Shared aroma: 2-nonanone (fruity, floral).
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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Egg + vanillatop 23% of all pairsSmell alikelowCooked together27,347 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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
- Brown sugar
- Provides sweetness and caramel flavour as it cooks down into the frosting.
- Sweet cream
- Adds fat and moisture, giving the frosting a smooth, creamy body.
- Egg white
- Whipped to foam, it lightens the frosting and helps it set with airy structure.
The step that matters
Gradually beat the hot mixture into the egg white. Pouring the hot syrup in slowly, while beating constantly, lets it blend evenly. Adding it too fast can scramble the egg white or leave it lumpy and deflated.
“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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