Tag: Dessert science

According to food scientists, the sugar content in commercial ice cream typically ranges from 12% to 20% of the total weight. This precise ratio of sugar in ice cream is critical for more than just sweetness, playing a foundational role in achieving the desired texture and mouthfeel that consumers expect.

On average, a tablespoon of homemade whipped cream can contain significantly fewer calories than a standard buttercream frosting due to its high air content. This leads many to wonder, **does whipped icing have less calories** across the board? The truth is more nuanced, depending heavily on whether the icing is made from scratch or from a store-bought mix.

Scientific studies have shown that the pH of gulab jamun is typically found to be in a slightly acidic range, hovering between approximately 6.4 and 6.7. This subtle chemical balance is the key to understanding many of the beloved dessert's characteristics, from its pillowy texture to its rich flavor profile.

Meringue is fundamentally a sweetened egg-white foam, with sugar being one of its two core components. So, does meringue contain sugar? The simple answer is yes, sugar is not only present but is a critical ingredient for achieving its signature light and airy texture.

According to the Food and Drug Administration, true frozen custard must contain at least 1.4 percent pasteurized egg yolk to earn its name. This crucial, defining ingredient is just one part of what is Andy's custard made of, contributing to the signature richness that sets it apart from standard ice cream.

In Hawaii, shave ice has been a beloved local treat since Japanese immigrants introduced it in the early 1900s. So, why is shaved ice so good? The secret lies in its unique texture, which is light and fluffy like snow, allowing it to perfectly absorb flavored syrups for a refreshing, flavorful experience from the first bite to the last.