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
Ingredients
Directions
Prepare the cream
Use rich, 24‑hour‑old cream that is thoroughly chilled.
If using a whip churn, ensure it is very cold, pour in the cream, and churn rapidly until desired consistency is reached.
If not using a churn, cover the bottom of a large saucepan with ice and place a smaller saucepan on top.
Pour the cream into the smaller saucepan, cover, and let it chill until very cold.
Whip and flavor
Beat the cream with an egg beater until stiff.
If desired, add 1 tablespoon of powdered sugar for sweetness and 1/4 teaspoon of extract for flavoring, mixing 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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Cream + sugartop 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
- Heavy cream
- Its fat globules trap air when beaten, forming the stiff, airy structure of the whipped cream.
- Powdered sugar
- Adds sweetness to the whipped cream.
The step that matters
Beat the cream with an egg beater until stiff.. Cream that is cold and firm holds air well. If beaten too long, the fat globules clump, the texture turns grainy, and the cream can separate into butter and liquid.
“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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