Recipes with cream

Classic Maine-style lobster stew with just four ingredients: fresh lobster, butter, milk, and cream. Simmered gently and aged overnight for the deepest, sweetest lobster flavor.

Tex-Mex carrot soup pureed with cumin and ginger, topped with a cilantro-tomato sour cream salsa. A smooth, earthy soup with warm spice and a cool, creamy finish.

Two-layer raspberry cheese pie with a baked cream cheese filling and a cool raspberry-whipped cream topping. A make-ahead showstopper dessert for special occasions.

Strawberry Bavarian (bavarois) folds whipped cream into a strawberry-gelatin base, then molds it into a light, cloud-like German classic dessert. Six ingredients, no eggs.

Garlic almond spread with roasted garlic, cream cheese, sour cream, toasted almonds, and whipped cream folded in for a light, airy texture. A rich party appetizer.

Mexican-style bread pudding (capirotada) with orange juice, brown sugar, cinnamon, raisins, Monterey Jack cheese, and toasted almonds. A sweet-savory dessert tradition.

Veal in a Dijon mustard cream sauce with honey, shallots, and white wine. Works with medallions for a quick dinner or stew meat for a slow braise.

Old-fashioned sour cream raisin pie with chopped raisins folded into a tangy custard finished with nutmeg and a touch of lemon juice. Serves equally well warm, at room temperature, or chilled the next day.

Individual meatloaf mini-loaves baked in a muffin tin and topped with a creamy mushroom, cucumber, tomato, and sour cream sauce. A fun twist on classic meatloaf.

Old-fashioned chocolate layer cake with cocoa, instant coffee, and buttermilk frosted with sweetened whipped cream. A tender, not-too-sweet chocolate cake with a light, airy frosting.

Traditional Ukrainian walnut filling for stuffed pastries, kolaches, and rolls. Light butter-and-sugar base whipped with egg whites and bound with grated walnuts and a splash of cream.

Chocolate decadence cake, a near-flourless, truffle-dense round of melted chocolate and butter. Baked briefly so the center stays fudgy, cloaked in whipped cream and pooled with tart raspberry sauce.

County fair banana pie with a chocolate chip layer on the bottom, rum-spiked banana cream filling, and whipped cream with chopped pecans. A blue-ribbon worthy layered banana cream pie.

Cream consomme with grated apple, onion, curry powder, and paprika, pureed smooth and served in small cups with chopped apple garnish. Elegant and simple.

Crockpot beef stroganoff casserole with ground beef, mushrooms, and sour cream over elbow macaroni. A slow cooker comfort meal with a red wine gravy base.

Classic moules mariniere with fresh mussels steamed in dry white wine, cream, and onion, finished with parsley and cracked pepper. A simple French bistro dish with just 6 ingredients.

Pumpkin pie with a tangy sour cream and lemon topping baked right on, finished with chopped pecans. A twist on classic pumpkin pie with bright citrus flavor cutting through the warm spices.

Frozen lemon cream pie with a graham cracker crust, fluffy egg whites, and real whipped cream. Just 5 ingredients and no baking needed for this icy, tart-sweet summer dessert.

Skillet meatloaf made entirely on the stovetop with ground beef, onion soup mix, oats, sour cream, eggs, and Parmesan. No oven needed, done in under 30 minutes.

Chicken scaloppine with mushrooms in a white wine cream sauce made in one pan. Golden seared chicken breasts finished in a reduced wine and cream pan sauce in 30 minutes.

Pale green cucumber soup blended smooth with chicken broth and tangy sour cream. Refreshing chilled gazpacho with lemon, garlic, and customizable toppings bar.

Creamy zucchini soup blended with sour cream, toasted cumin, and salt. A no-cook chilled soup with just four ingredients that turns summer zucchini into something elegant.

Cream of cheese soup with sharp cheddar, white wine, and half-and-half. Silky, boozy, and ready in half an hour with a paprika-dusted finish and crouton crunch on top.

King cake for Mardi Gras, a sour cream yeast dough rolled with cinnamon-sugar butter, shaped into an oval ring, and decorated with purple, green, and gold sugars. New Orleans tradition at home.

Ground beef meat pie with a seasoned beef and sour cream crust pressed into a pie pan, filled with mixed vegetables and melted cheddar cheese. A crustless meat pie with built-in protein shell.

Chocolate sour cream frosting with melted unsweetened chocolate, powdered sugar, and vanilla. A tangy, fudgy no-butter frosting that spreads smoothly over sheet cakes and layer cakes.

Maryanne's cheesecake: a low-and-slow New York-style cheesecake with cream cheese, sour cream, butter, and lemon zest on a buttery graham cracker crust. Baked gently for an ultra-silky texture.

Sour cream coffee cake loaded with mini chocolate chips in the batter and a brown sugar streusel topping. Tender, rich crumb that stays moist for days.

Great Chocolate Cake (and Strawberry Shortcake) recipe

Key lime cream pie cooks the egg yolks with fresh key lime juice for a custard-thick filling, then crowns it with billowy sweetened whipped cream on a buttery graham cracker crust.

Spinach salad with a creamy blended lemon dressing made from sour cream, lemon juice, garlic, and paprika. A tangy, no-cook side salad ready in 10 minutes.

Chocolate sour cream cake built on melted unsweetened chocolate, brown sugar, and a finishing splash of boiling water that blooms the cocoa into deep, fudgy darkness. Tender, moist, old-school layer cake at its honest best.

Mini pumpkin pie cookie cups with a cream cheese pastry shell, spiced pumpkin filling with rum and vanilla, and a crunchy pecan-brown sugar topping.

French soft chocolate caramels made with four ingredients: sugar, cream, cocoa, and honey. Cooked to soft ball stage and cut on a marble slab. Classic confiserie.

Classic New York-style cheesecake with a graham cracker crust, creamy cream cheese filling, and tangy sour cream topping. Baked low and slow for a dense, crack-free finish.

Sugarplum black forest torte stacks four thin chocolate buttermilk layers with a fudgy chocolate-almond filling and almond whipped cream. A nutty twist on the classic, with toasted almonds in every bite.

Torta di nocciole: Italian hazelnut cake made with toasted ground hazelnuts and barely any flour, topped with soft whipped cream. A light, elegant Piedmontese dessert with intense nut flavor.

Part 1 of a caramel rum ice cream cake: homemade caramel sauce and a cream cheese cake base spiked with dark rum. Boozy, rich, and built in stages for a showstopper dessert.

Coconut chocolate cheesecake with unsweetened chocolate for bittersweet depth, flaked coconut, and a brandy sour cream topping on graham cracker crust. Three layers of rich, dense indulgence.

Steamed chocolate hazelnut pudding with grated chocolate, ground hazelnuts, and folded egg whites, served with lightly whipped cream. A classic British-style dessert.

Veal paprika simmered in white wine with mushrooms, onion, and sour cream over buttered noodles. A Hungarian-inspired comfort dish with a rich, velvety sauce.

Two-color chocolate brownies: ultra-rich dark chocolate brownies with walnuts, topped with a white chocolate cream icing and ground nuts. A bakery-style double-batch for a crowd.

Red pear sorbet grates ripe red pears with their skins on for a delicately pink, naturally textured frozen dessert. Simple syrup and lemon juice amplify the pear flavor. No peeling required.

Raspberry chocolate sauce made with Dutch-process cocoa, heavy cream, butter, and pureed raspberries. Boiled 8 minutes to a glossy, pourable consistency. Keeps a month in the fridge.

Cabbage and grated apple salad tossed in a tangy sour cream dressing with vinegar and sugar. A crisp, Eastern European-style coleslaw served cold.

This soup can be served hot or cold. It is important not to cook the avocado for any length of time because it can develop a bitter flavour.

An easy cheesecake pie with a buttery graham crust, a smooth cream cheese filling, and a tangy sour cream topping baked right on top. Simpler than a springform cheesecake, just as creamy and rich.

Chilled raspberry dessert soup with strawberry wine, maple syrup, and lemon, thickened with arrowroot. Served cold with sour cream and fresh berries for an elegant summer starter.