Recipes with cream

Fresh blueberry pie with a sour cream custard filling, vanilla, and a pecan streusel topping. Creamy, fruity, and crunchy in every slice.

Chocolate nutmeg cake roll with a light sponge wrapped around a silky chocolate-nutmeg mousse filling and topped with handmade chocolate leaves. An elegant holiday dessert.

Velvet cake is a flourless-style chocolate showpiece pooled over white chocolate and raspberry sauces. Dense, fudgy, and made with just six ingredients in the cake itself, it slices like a torte and tastes like ganache.

No-bake frozen mocha cheesecake with a chocolate wafer crust, cream cheese, condensed milk, and instant coffee. Creamy, frozen, and intensely chocolatey.

Velvety oyster soup with heavy cream, tender scallions, and nutmeg. This elegant restaurant-style recipe for two uses strained oyster liquor for deep briny flavor. Serve with crisp toast points.

Rich lemon chiffon pie with whipped cream and gelatin-set lemon curd folded together in a baked shell. A bright, airy citrus dessert with a cloud-like texture and tart finish.

No-cook chocolate ricotta pie with whipped cream and a fluffy mousse-like texture. Italian-style filling chills into a fudgy slice in a pre-baked crust, no oven required for the filling.

Introduce your friends to this decadent cake that gets its rich taste from one of the main ingredients: sour cream.

Fruity couscous sauteed in butter with rum-soaked raisins, sugar, and chopped nuts, topped with yogurt. A sweet, nutty side dish or light dessert ready in 25 minutes.

Casera Sauce is delicious anywhere the zing of cilantro and jalapeno is welcomed.

Chocolate sour cream fudge cake gets its dense, moist crumb from melted unsweetened chocolate, brown sugar, and a splash of hot coffee that deepens the cocoa without tasting like coffee.

No-bake raspberry chiffon pie in a cinnamon vanilla wafer crust with whipped cream, gelatin-set raspberry filling, and lemon zest. A light, creamy frozen raspberry dessert that chills to a mousse-like texture.

Lusciously rich and delicious Peaches and Cream pie.

Best lemon sour cream pie folds tangy sour cream into a stovetop lemon curd, then crowns it with vanilla-scented meringue. Three textures in one slice: silky filling, billowy peaks, flaky crust.

Coeurs a la creme are classic French heart-shaped cheese desserts drained overnight in cheesecloth molds, served over fresh raspberry coulis. Airy, tangy, and romantic without being heavy.

Roasted eggplant soup with fire-charred bell peppers, tomatoes, eight cloves of garlic, cumin, and cream, pureed smooth and garnished with fresh basil. A smoky, velvety blended soup.

Five-day beans: a slow-cook project where dried limas soak, simmer with aromatics, rest, and finish under a crusty cream and breadcrumb topping. Bean heaven for patient cooks.

Frozen peach mousse with fresh peaches, whipped cream, and almond extract. A silky, no-churn frozen dessert with just four ingredients and no ice cream maker needed.

Apple pie with a custard twist: cornstarch-thickened cream and egg coat the spiced apples, baking into a smooth, custardy filling under a sparkling cinnamon-sugar crust.

Strawberry lemon trifle with homemade genoise cake, lemon curd cream filling, kirsch-strawberry syrup, toasted almonds, and piped whipped cream. A showpiece French-style layered dessert.

Glazed apple tart with homemade shortcrust pastry, Granny Smith apples, cinnamon, nutmeg, and a warm apricot jam glaze. A French-style upside-down tart baked golden.

Curried pear halves baked with butter, dark brown sugar, and curry powder. A warm, sweet-savory side dish or appetizer that pairs beautifully with roasted meats, topped with sour cream.

Homemade creme fraiche from whipping cream and sour cream, cultured 24 hours at room temperature. Serve as a dipping sauce with fresh strawberries.

Chicken in corn cream sauce layered in a baking dish with Parmesan, nutmeg, and heavy cream, then broiled golden. A from-scratch roux-based casserole with broth-poached chicken.

Eggs baked in sour cream with breadcrumbs, butter, and freshly grated Parmesan. A rich, creamy brunch dish with set whites and golden, bubbly cheese on top.

Herbed zucchini-pea soup blends tender zucchini and shelled green peas with parsley, oregano, chervil, a touch of horseradish, and half-and-half. A chilled summer soup with a sneaky sharp finish.

Flourless chocolate cake spiked with Grand Marnier, baked low and slow for a dense, fudgy interior with a delicate soufflé-like crown. Naturally gluten-free dessert for holidays, dinner parties, or any chocolate-lover's celebration.

Freezer mix stroganoff turns a beef-mushroom freezer mix into a creamy sour cream sauce served over noodles or rice. A 30-minute weeknight dinner from the freezer.

Three-ingredient banana amaretto cream cocktail shaken over ice and strained into a martini glass. A sweet, creamy dessert drink with a nutty almond backbone and tropical banana finish.

Flourless raspberry truffle cake made with a full pound of melted chocolate, whipped egg whites, and butter. Topped with sweetened cream, fresh raspberries, and chocolate curls.

No-bake fresh peach pie with ripe peach wedges arranged in a swirl pattern, glazed with melted apricot preserves on a graham cracker crust. A summer dessert that lets perfectly ripe peaches do all the work.

Sopa de Aguacate is a traditional Mexican avocado soup with mashed avocados stirred into a tomato-onion stock and finished with cream. Served with crispy fried tortilla croutons.

Sockeye salmon dip with lemon, fresh dill, mayonnaise, and whipping cream. No cooking required. Serve with veggies, black bread, or potato skins.

Sour cream lemon pie on a buttery graham cracker crust, topped with fresh whipped cream and lemon twists. The graham base toasts to a honey-sweet crunch under a creamy, tangy lemon filling.

Spinach and mushroom quiche with sour cream filling and a thick layer of melted Swiss cheese on top. No traditional custard, just rich, creamy vegetable filling.

Turkey scallopine pounded paper-thin, seared in butter and oil, then finished with a grape juice or vermouth pan sauce and double cream. A 20-minute weeknight answer to schnitzel.

Butter horn pastries with orange marmalade filling, made from a tender yeast dough with cream. Shaped into crescents and baked to a delicate golden brown.

Creamy mushroom potato chowder with a butter-flour roux base, fresh mushrooms, carrots, celery, half-and-half, and Parmesan. A thick, hearty vegetarian chowder from scratch.

Turkey Divan with layered broccoli spears under a rich butter-cream sauce and bubbling Parmesan crust. A classic casserole that puts leftover turkey to work.

Cold strawberry soup with sweet white wine, lime juice, honey, and frozen cherries blended smooth with cream. A chilled fruit soup served with a dollop of sour cream.

Chocolate tile cake with a flourless souffle cake layered with whipped truffle cream and covered in handmade chocolate tiles. A stunning, multi-component French-style showpiece dessert.

Toffee ice cream pie with a cinnamon chocolate-cookie crust, layers of coffee-toffee-crunch ice cream, and a rich espresso ganache sauce. Make-ahead frozen dessert that holds for two weeks.

Star-shaped chocolate sandwich cookies cut from a chewy cocoa-and-chip sheet bake, then filled with sweet cream cheese frosting. A festive holiday cookie that looks fancy but skips the rolled-dough fuss.

Squash pie made with steamed winter squash, heavy cream, eggs, and warm spices including cinnamon, nutmeg, ginger, and mace. A rich alternative to pumpkin pie.

No-bake chocolate cream cake layered with chocolate wafer cookies, vanilla whipped cream, and fresh strawberries. Refrigerate 8 hours and the cookies soften into cake-like layers.

Old fashioned shortcake with tender buttermilk biscuits split, buttered, and layered with sweetened fruit and whipped cream. A classic summer dessert that beats any sponge cake bakery version.

Last minute chili using a packet mix with ground beef and tomato sauce, topped with sour cream, shredded cheddar, and chopped bell peppers.

Lindy's cheesecake, the legendary New York deli-style recipe with a vanilla bean cookie crust, 2.5 pounds of cream cheese, citrus zest, and a dramatic high-heat bake.