Label
All
0
Clear all filters

Creams, Dessert

Appears in
Oxford Encyclopedia of Food and Drink in America

By Andrew F. Smith

Published 2004

  • About
Dessert creams are sweet dishes incorporating cream or egg whites, usually whipped, into a flavorful base. Highly popular in America in the eighteenth and nineteenth centuries, creams were a ubiquitous treat on English and French tables no later than the seventeenth century and were transported to American shores as domestic dairying grew.

Creams were easily made at home, requiring only a pan set over a heat source, a fork or whip to create the volume, and a way of cooling the mix. Creams were originally and most typically flavored with fruits, nuts, coffee, or tea, although chocolate and vanilla debuted in the nineteenth century. Recipes fell into two basic categories, and the texture ranged from a spoonable, thick sauce to a billowy cloud.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title