Recipes with heavy whipping cream

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.

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.

Minnesota-style clam chowder loaded with wild rice, potatoes, mushrooms, and cream. A Northwoods twist on New England chowder, finished with a splash of sherry before serving.

Sauteed prawns on a silky shrimp-carrot cream sauce, crowned with crisp-fried julienned leeks. Restaurant-style plated dinner with three distinct textures.

No-bake double cheese cheesecake combines cream cheese and cottage cheese in a lemon gelatin filling, set in a buttery graham cracker crust. Light, tangy, fridge-set summer dessert.

Chilled raspberry soup simmered with Burgundy wine and cinnamon sticks, strained smooth, and served cold with a swirl of cream. An elegant summer starter.

Lemon sour cream pie folds tangy sour cream into a stovetop lemon curd for a creamier, less sharp filling. Topped with whipped cream and lemon twists in a baked pastry shell.

No-bake fruit and nut tarts filled with sliced bananas and plumped raisins folded into sweetened whipped cream, topped with more cream, cherries, and chopped nuts.

Creamy lox dip with smoked salmon, cream cheese, sour cream, and fresh chives. A Lower East Side-inspired spread for bagel chips, cucumbers, and crudites, ready in 10 minutes.

Creamy pumpkin pecan pie with toasted pecans pureed into the filling itself, plus heavy cream, dark rum, and warm spices. A decadent twist on traditional pumpkin pie.

Crushed crackers folded into stiff meringue with pecans create a crispy-chewy crust that bakes into a pie shell, topped with whipped cream and fresh strawberries.

Rich chocolate cheesecake with a chocolate wafer crust, melted semi-sweet chocolate folded into the filling, and a tangy sour cream topping. A dense, slice-with-a-warm-knife dessert.

Steamed mussels tossed in caramelized onions, white wine broth, balsamic vinegar, and cream. A rich, savory one-pot seafood dish that's restaurant-quality in about an hour.

Eggnog cheesecake flavored with rum and nutmeg, baked in a crumb crust with a high-low oven method for a silky, crack-free top. A festive holiday cheesecake for rum-lovers.

Strawberry frozen yogurt made with plain yogurt, sieved strawberries, whipped cream, and gelatin. A no-churn frozen dessert set in an ice cube tray without a machine.

Praline pumpkin pie with a buttery pecan-brown sugar layer baked beneath the spiced pumpkin custard. Topped with whipped cream and buttered pecan halves.

Homemade spumoni with vanilla bean custard, whipped cream, maraschino cherries, candied orange peel, and slivered almonds frozen in a mold. Classic Italian ice cream dessert without a machine.

Chocolate-coconut layer cake with tender buttermilk chocolate layers, flaked coconut folded through, and a rich walnut-chocolate filling between whipped cream layers.

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.

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.

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.

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 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.

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.

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.

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.

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.

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.

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.

Chocolate truffle tart with raspberries: a cocoa-rich press-in pastry shell filled with silky dark chocolate ganache and topped with fresh raspberries. Elegant and simple.

Hazelnut au chocolat, a dense flourless chocolate cake folded with ground hazelnuts and whipped egg whites for a fudgy, almost truffle-like crumb. Slow-baked low to set without cracking, finished with raspberry sauce.

Mocha truffle cake: a flourless dark chocolate cake built with a pound of chocolate, a pound of butter, eight eggs, and strong coffee. Chilled overnight and frosted with vanilla whipped cream.

Tuna slaw with red cabbage, oil-packed tuna, anchovies, and a creamy red wine vinegar dressing. No-cook, served at room temperature, ready in 20 minutes.

Speedy fruit mousse made in a blender with sherbet, fruit juice, whipped cream, and gelatin. Light, airy, and set in just 30 minutes for an easy no-bake dessert.

Spinach garlic soup is a creamy blended soup with fresh spinach, shredded carrots, eight cloves of garlic, and a nutmeg-scented finish. Silky, vivid green, on the table in 40 minutes.