Recipes with heavy whipping cream

An exotic and scrumptious dish made with potatoes, mixed vegetables and blanched almonds.

Garlic shrimp casserole bakes leftover garlic shrimp and rice in a chicken-stock cream sauce with red pepper flakes, topped with toasted panko for a crisp, bubbly crust.

Kedgeree blends flaky smoked fish with curried basmati rice, hard-cooked eggs, cream, and lemon. The classic Anglo-Indian breakfast that turns leftover fish into something brilliant.

Mexican mocha pie with a chocolate Kahlua mousse filling, whipped cream, and butter-toasted almonds in a baked pie shell. A no-bake chiffon pie with coffee liqueur and dark chocolate.

Chocolate cherry cheesecake with a chocolate wafer crust, melted chocolate chip filling spiked with cherry liqueur, and cherry pie filling on top. A show-stopping dessert that chills for 24 hours.

Frozen fig and chocolate ice cream mousse with vanilla wafers, toasted walnuts, instant coffee, and whipped cream. A retro molded dessert garnished with whole figs.

Penne arrabbiata with a vodka cream sauce: tomatoes, red pepper flakes, garlic, and vodka simmered with heavy cream and tossed with penne and Parmesan.

Mushroom tart with caramelized mixed mushrooms, thyme cream, Parmigiano, and crumbled blue cheese in a flaky puff pastry shell. A showstopper appetizer or light dinner with deep earthy flavor.

Molded chocolate mousse set in a loaf pan with gelatin, coffee, rum, and whipped egg whites for lift. Sliceable dinner-party dessert topped with vanilla whipped cream.

Bourbon pie loaded with chocolate chips and chopped pecans in a buttery, boozy custard filling. Like a Kentucky Derby pie with a warm bourbon kick, served with whipped cream.

Salmon baked in foil packets on a bed of spinach, topped with a creamy horseradish walnut sauce. An elegant one-packet dinner with easy cleanup.

Poires Belle Helene, the classic French dessert of vanilla-poached pears served with vanilla ice cream and warm dark chocolate sauce. Elegant and timeless.

Strawberry fool with crushed berries folded into whipped cream and sour cream, drizzled with a spiced port wine syrup. The classic English dessert updated for summer dinner parties.

Versatile cold cherry soup with white wine vinegar, cinnamon, and heavy cream. Serve as chilled soup with sour cream or flip to dessert with sweetened whipped cream. Makes 2 quarts to feed 10.

Mussel and saffron soup with fresh mussels steamed in white wine, simmered in a leek, garlic, and fenugreek broth tinted golden with saffron and finished with cream.

Sesame crab hash cakes: crab and red potato bound with egg, brightened with lime and cilantro, broiled golden, served over black bean sauce. A lighter, Asian-leaning take on the crab cake.

Chocolate rum mousse builds melted sweet chocolate into a rum syrup, then folds in stiff egg whites and whipped cream for an airy, boozy classic. Restaurant elegance from a 6-ingredient list.

Peanut butter cup cheesecake on a chocolate wafer crust with chopped peanut butter cups baked into the filling and scattered on top. Rich, creamy, and totally over the top.

Four-layer coconut cake with coconut cream pudding filling, chopped macadamia nuts, whipped cream frosting, and shredded coconut pressed all over. A showstopper from a cake mix.

Chocolate chunk cheesecake layers a walnut-chocolate shortbread crust with a brown sugar cream cheese filling studded with chopped chocolate, finished with a chocolate ganache glaze. Bakery-style dessert.

White chocolate macadamia nut brownies drizzled with a white chocolate cream sauce. Rich, buttery blondies with a fudgy center and crunchy macadamias in every bite.

Pink peppermint stick pie set into a chocolate wafer crust, with a no-bake marshmallow-and-cream filling stained candy-cane red. Topped with crushed peppermint sticks for crunch.

Chocolate silk pudding with cocoa, three types of milk, egg yolks, and gelatin. A pot de creme-style dessert that sets overnight into a dense, velvety custard.

Chilled peach soup with nutmeg and lemon, pureed silky smooth and served with cream and your choice of liqueur. An elegant summer dessert soup.

A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu.

Six-layer chocolate coffee torte with buttermilk cocoa cake, coffee-spiked whipped cream, and crushed Heath Bar toffee pressed into every layer and all over the outside.

Chilled raspberry Bavarian cake folds whipped cream and stiff egg whites into a raspberry-spiked custard set with gelatin. Sliced like cake, served cold, no baking needed.

Buttery cream wafer sandwich cookies with a rich fudge filling made from unsweetened chocolate and coffee. Delicate, flaky, and sugar-crusted with a dark chocolate center.

Cranberry fool dessert with homemade orange and star anise cranberry sauce swirled into whipped cream. A make-ahead holiday dessert that chills for up to 6 hours.

Pink marble pudding: rhubarb-raspberry puree layered with vanilla whipped cream in dessert glasses. A vintage parfait-style dessert with a fig cookie thickener.

French chocolate mousse made with both milk and bittersweet chocolate folded into whipped cream and stiff egg whites. Six ingredients, no baking, pure velvety richness.

Holiday appetizer quiche baked in a sheet pan with Swiss cheese, ham, scallions, and pimentos in a buttery cracker crust. Cut into 50 small squares for easy party finger food.

White Russian truffles made with milk chocolate, heavy cream, and Kahlua rolled in finely grated chocolate. A three-ingredient cocktail-inspired candy with rich coffee flavor.

Microwave chicken Veronique with mushrooms, white wine, and a Dijon-cream sauce studded with green grapes. The classic French bistro dish reimagined for the microwave in 30 minutes.

The original baked whole pumpkin pie, custard filling baked right inside a hollowed pumpkin. A heritage colonial technique that turns the shell into both vessel and dessert.

Chocolate tortoni is a frozen Italian dessert with two kinds of chocolate, whipped cream, beaten egg whites, toasted almonds, and candied cherries. Elegant, no-churn, and make-ahead.

Christmas kedgeree is a British Boxing Day brunch classic: flaked smoked fish folded with cooked rice, curry powder, cream, and hard-boiled eggs. An Anglo-Indian tradition from the Raj that holds up as holiday comfort food.

Fettuccine Florentine with prosciutto, spinach, and Parmesan in a rich heavy cream sauce reduced until thick. A five-ingredient Italian pasta that's luxuriously simple.

Elegant pumpkin spice layer cake with whipped cream frosting and toasted pecans. Butter-based batter with buttermilk, ginger, and allspice. Bakery-style fall celebration cake.

Butter mints made with butter, heavy cream, and powdered sugar pressed into pastel candy molds. A vintage Southern wedding-and-baby-shower mint that melts on the tongue.

Flaky puff pastry shells filled with orange-scented cream cheese whipped cream and topped with cherry pie filling. A dinner party dessert that looks dressed up but takes 30 minutes.

Walnut cake is a traditional European-style flourless nut torte made with ground walnuts, crushed biscuits, and 8 separated eggs. Layered with apricot jam and frosted with vanilla whipped cream.

White chocolate coffee truffles with espresso cream centers, Kahlua, and a white chocolate shell topped with chopped chocolate-covered coffee beans. A homemade candy gift.

Peanut Butter Chocolate Pie with Chocolate Frosting recipe

Classic English trifle with raspberry-jam-soaked sponge cake, brandy, sherry, silky vanilla custard, and whipped cream. A showstopping layered dessert served in a glass bowl for maximum visual drama.

Spiced melon cocktail with honeydew balls, flaked crabmeat, and a tangy whipped cream-mayo dressing spiked with paprika, hot sauce, and Worcestershire. A retro dinner-party starter with coastal flair.

Brandied cheddar spread blends sharp aged cheddar with brandy, butter, and cream for a smooth, boozy cocktail spread. Hints of nutmeg and cayenne add warmth. Makes about two cups for crackers.

Italian rum cake with three sponge layers soaked in cherry-rum syrup, filled with pastillera cream, and frosted with whipped cream and roasted almonds. A showstopper.