Recipes with heavy whipping cream

Double-Chocolate, Chocolate Chip Sandwich Cookies recipe

This creamy and smoky dish will for sure satisfy your appetite.

Double almond ice cream layers almond extract through a custard base and folds in butter-sugar caramelized almonds. Two hits of almond, both flavor and crunch, in a classic French-style ice cream.

Coffee liqueur pecan pie: a glossy classic pecan pie topped with Kahlua-spiked whipped cream. The grown-up holiday pie with a coffee-cocktail flourish.

Pan-roasting prevents the broccoli from becoming limp. A quick rich, cheesy (Swiss, Cheddar or Gruyere) pan sauce captures the caramelized bits of flavor. Bring them together and everyone loves their broccoli!

Chocolate Scotch truffles wrap toasted hazelnuts in a whiskey-spiked dark chocolate ganache, then double-dip them in melted chocolate and roll in cocoa powder. A grown-up holiday confection with three textures in every bite.

This dip can be served with chips, crackers or even smoked salmon. It can be stored for a couple of days in the fridge, so whenever you feel like snacking, take it out.

Custard-base cinnamon ice cream infused with whole cinnamon sticks and a real vanilla bean. Egg yolk-thickened French style with heavy cream finish. Makes 12 servings.

Five-ingredient chocolate peanut crunch ice cream made with chopped chocolate-covered peanuts churned into a simple cream and milk base. No-cook custard for an electric ice cream maker.

Brandied chocolate truffles made with bittersweet ganache, Cognac, and a hand-dipped chocolate shell. A classic French confection that holds beautifully in the fridge for up to a week.

Mint chocolate truffles from just four ingredients: a creamy ganache of mint chips, butter and cream, chilled, rolled into balls and dusted in chocolate sprinkles. An easy no-bake holiday candy.

Fresh strawberry mousse with pureed strawberries, whipped cream, framboise, and a ribbon-stage egg base. A light, elegant French-style molded dessert.

Southern corn chowder with fresh-scraped corn pulp, bacon, potatoes, tomatoes, and a bouquet garni. Cream-finished, brightened with cayenne. A simmered farmhouse chowder.

Lemon verbena ice cream steeps fresh herb leaves into a rich egg-yolk custard base for a smooth, floral-citrus frozen treat. An elegant homemade custard ice cream that tastes like the herb garden in summer.

Bittersweet chocolate truffles: silky ganache centers spiked with liqueur, hand-rolled and double-dipped in tempered bittersweet chocolate. Holiday gift-box candy made at home.

Use up your stale croissant to make this delicious pudding!

Milk chocolate orange truffles with fresh orange zest, heavy cream ganache, and a chocolate dipping shell. The classic confection that tastes like a Terry's Chocolate Orange.

Pumpkin soup gently spiced with whole cloves, sweetened with honey, and finished with cream. Smooth, autumn-bright puréed soup that holds up overnight for make-ahead dinner parties.

Pecan tarts with caramel sauce: flaky homemade pastry shells filled with a brown-butter pecan filling, baked golden, then drizzled with silky amber caramel. Individual holiday tartlets worth the effort.

Lots of great flavours in these twice baked potatoes. Really enjoyed the taste of this flavour combination. The black olives and green chills added more depth, and the cream and cheese enhanced the overall texture and flavour. I might add a bit sun-dried tomatoes next time to give it a Mediterranean take-on.

Grandma Cottington's pumpkin pie is a heritage Thanksgiving classic: flaky butter-and-lard double crust, custardy pumpkin filling with cream, molasses, cinnamon, and allspice. Yields 2 pies.

A very moist bread. Pumpkin adds the moisture and great flavor into the bread, chocolate chips and walnuts give the extra layers of flavors and textures. A delicious bread is great at any occasion.

Creamy pumpkin soup simmered with chicken broth, onion, garlic, and thyme, then puréed and finished with heavy cream. Garnished with toasted pepitas for crunch and visual contrast.

This authentic Indian butter chicken recipe saves time using cooked chicken enveloped in an incredibly creamy authentic homemade curry sauce.

Vanilla Irish coffee with hot coffee, Irish whiskey, and a vanilla-sweetened whipped cream float. The classic San Francisco-style cocktail upgraded with a touch of vanilla.

It was very tasty and I also used this as a base for squash soup with maple-apple flavored chicken sausage as part of a new recipe

A light sponge cake rolled around sugared fresh strawberries and billowy whipped cream. Looks like it came from a French patisserie, but you made it in your own kitchen.

Peppercorn Beef Tenderloin with Gorgonzola and Chive Mousse

These apples are gently spiced and good for brunch as well as dessert.

Chef Andrew Berman's Potato-Horseradish Soup recipe

A rich, delicious stove-top side dish with a silky texture. This pairs especially well with the Porcini-Rubbed Turkey with Shiitake-Madeira Gravy — or grilled steaks on any other day in November. You can make the potatoes eight hours ahead and reheat them just before serving.

Smooth in texture, buttery and rich in taste. Indulging in this decadently delicious pumpkin pie is an easy thing to do.

Pumpkin chiffon pie folds whipped egg whites and cream into a spiced pumpkin custard for a light, mousse-like Thanksgiving classic. Cloud-soft texture with all the warm pumpkin pie flavor.

Butternut squash bisque simmered with apples, walnuts, apple cider, and warm fall spices. A creamy autumn soup with optional cheddar and a touch of cream for richness.

This sauce has an intensely rich, woodsy flavor that works well on pasta, chicken, and pork.

Butternut squash and apple soup blends Granny Smith with rosemary and marjoram, thickened naturally with bread cubes and finished with an egg yolk and cream liaison. Pure autumn in a bowl.

Mocha truffles: melt-in-your-mouth chocolate ganache balls infused with instant coffee and Kahlua, rolled in cookie crumbs or chopped nuts. Five ingredients, no candy thermometer.

Chocolate waffles with sour cream batter and chocolate syrup, topped with fresh sliced strawberries and whipped cream. Indulgent weekend brunch that tastes like dessert for breakfast.

Ganache-filled devil's food cake: a deeply moist, dark chocolate layer cake with a silky chocolate ganache filling and rich cocoa buttercream. A triple-chocolate showstopper for serious chocolate lovers.

Creamy potato soup at its richest, built on a trio of heavy cream, half-and-half and milk over tender potatoes and sweet sauteed onion. Leave it chunky or puree silky-smooth, then top with croutons.

A deliciously light chocolate marbled angel food cake is filled with raspberry jam, and topped with coffee cream. It's sweet and rich enough to please your sweet tooth, but without too much guilt.

Have been making all kinds of macarons recently, certainly has become my new addiction. These chocolate macarons are sandwiched with rich-silky chocolate ganache. They melt in your mouth.

Nothing can compete with a homemade ice cream, especially with all these juicy blueberries being added. A perfect treat in summer.

Orange chocolate truffles, a cream-based ganache with fresh orange zest and extract, rolled into four different coatings: ground pistachios, cocoa powder, shredded coconut, and chocolate jimmies. Easy holiday candy.

Norwegian heart-shaped waffles (vafler): cardamom-spiced buttermilk waffles served Scandinavian-style as dessert with berry jam, whipped cream, and fresh strawberries.

Easy chocolate mousse made with semi-sweet and unsweetened chocolate, brandy, and whipped cream beaten right into the eggs and sugar. Two methods: bowl for light, blender for dense.

Vanilla velvet ice cream skips the custard cooking step and folds whipped eggs straight into a sea of heavy cream and half-and-half. Old-fashioned uncooked ice cream maker recipe with deep dairy flavor.

Roasted butternut squash soup from Scaramouche, the iconic Toronto restaurant. Squash roasted in halves, then pureed with leeks, onions, garlic, thyme, and a swirl of cream. Pure fall comfort.