Cream soda Cream soda Cream soda (also known as creme soda) is a sweet carbonated soft drink. Traditionally flavored with vanilla and raspberry and based on the taste of a classic soda, a wide range of variations can be found worldwide. A recipe for cream soda—written by E. M. Sheldon and published in "Michigan Farmer" in 1852—called for water, cream of tartar (tartaric acid), Epsom salts, sugar, egg, and milk, to be mixed, then heated, and when cool mixed with water and a quarter teaspoonful of baking soda (sodium bicarbonate) to make an effervescent drink. It was suggested as a temperance drink
Ice cream float often used generically to refer to any cola in the United Kingdom, and "soda" is usually taken to mean soda water, sweetened carbonated drinks instead being collectively called "soft drinks" or "(fizzy) pop". In Mexico, it is known as "Helado flotante" ("Floating Ice Cream") or "flotante". In El Salvador, Honduras, Guatemala, Costa Rica and Colombia it's called Vaca Negra (Black Cow), while in Puerto Rico is referred to as a "black out". In the United States, an "ice cream soda" typically refers to the drink containing soda water, syrup, and ice cream, whereas a "float" is generally ice cream in