Recipes with heavy whipping cream

Don't let that chicken go dry, but instead try this flavorful recipe that will help you start your own personal cookbook.

Manhattan clam linguine in a creamy white wine sauce with garlic, basil, thyme, and Parmesan. Pasta cooked in clam liquor for extra briny depth in every strand.

A silky, no-bake blueberry mousse sweetened with real maple syrup. Just 4 ingredients and no gelatin needed for this elegant, airy dessert that serves 8.

Chilled penne pasta salad with julienned carrots, zucchini, green onions, and fresh basil in a light sesame-cream dressing. A vibrant make-ahead side dish.

Chicken breasts simmered in a velvety roasted bell pepper cream sauce, served over rice with sliced avocado and a swirl of sour cream. Rich, colorful, and worth every minute.

Shrimp and sea scallops sautéed with tomatoes, mushrooms, and garlic in a velvety paprika cream sauce. A gorgeous skillet dinner ready in just 20 minutes.

Frozen pumpkin mousse: a make-ahead Thanksgiving dessert with Italian meringue, spiced pumpkin, rum, and whipped cream. Chilled in a soufflé dish and served with gingersnaps.

Triple-layered no-bake pie with chocolate butter filling, a creamy peanut butter cream cheese center, and roasted peanuts. Like a giant Reese's cup in a pie crust.

This is a wonderful fall soup, and only 200 calories per serving.

Baked bananas layered with cinnamon cream cheese and heavy cream, sauteed in butter first for caramelized edges. A warm, creamy banana dessert with just 6 ingredients.

Mai Mai sweet potato pie with coconut milk, maple syrup, orange juice, crystallized ginger, and walnuts in a coconut-maple crust. Topped with orange-scented whipped cream.

Handmade pumpkin ravioli filled with ricotta and pumpkin, served in a creamy pumpkin seed sauce with green chiles. A from-scratch fall pasta project.

Chilled creamy avocado soup pureed with chicken broth, heavy cream, cognac, and sherry. A no-cook dinner-party starter served in frozen avocado shells.

Layered phyllo pastry stacks filled with crab, dill-dressed cucumber, and mango chutney, drizzled with a creamy Dijon mustard sauce. A stunning plated appetizer for special occasions.

Oven-baked monkfish in a ginger cream sauce made with white wine, fish stock, and heavy cream. Includes a from-scratch fish stock recipe. Restaurant-quality seafood entree.

Roasted butternut squash, rosemary, and garlic lasagne: a vegetarian fall pasta layered with roasted squash bechamel, parmesan, and a billowy whipped cream top that bakes into a golden crust.

Molten chocolate cake with a frozen Grand Marnier ganache center, served with orange whipped cream and warm chocolate sauce. A showstopping restaurant-style dessert.

Raspberry ribbon cheesecake on a chocolate wafer crust with a layer of homemade raspberry sauce baked inside and fresh berries on top. A showstopper dessert.

Classic homemade eggnog with bourbon, separated eggs, and a full pint of heavy cream. Old-school holiday punch bowl recipe that gets richer overnight in the fridge.

Two desserts in one: a baked pecan pie base topped with a silky blended chocolate filling and whipped cream. Three luxurious layers in a single pie crust.

Linguine with asparagus, jumbo shrimp, and bacon in a white wine cream sauce. Shell-on shrimp are seared, then simmered in wine to build a rich, layered sauce from scratch.

Delicate lace cookies made with ground almonds, rolled into cylinders while warm. Precision-timed European cookies perfect for special occasions and holidays.

Espresso hazelnut cheesecake with a butter cookie cinnamon crust, water bath baked filling with roasted hazelnuts, and piped whipped cream with espresso beans.

A three-layer sponge cake filled with mandarin oranges and orange liqueur, frosted in whipped white chocolate mousse and topped with chocolate curls. Elegant, citrusy, and no-bake assembly.

Sacramento-style black bean soup with smoked ham, New Mexico chile, chipotle peppers, cumin, and oregano. Pureed smooth and topped with homemade creme fraiche and red bell pepper.

A silky Belgian cream cheese tart with lemon juice and whipping cream, baked in an 8-inch tart shell and brushed with a glossy egg wash. Light, creamy, and elegant.

Chocolate cake layered with peanut butter chip mousse and dripping chocolate ganache glaze, topped with mini peanut butter cups. A three-component showstopper.

Creamy sour cream custard studded with tender Granny Smith apples, topped with buttery cinnamon crumble and served with fluffy ginger whipped cream.

Creamy green chile mac and cheese made with ricotta, Parmesan, mozzarella, heavy cream, jalapeno, and green chile sauce. Stovetop, no baking needed.

Chicken simmered in cream with bechamel, mushrooms, curry powder, and a squeeze of lemon. A rich, French-inspired sauce with a subtle warm spice kick.

Oyster and plantation soup builds a Caribbean-Creole bisque from ripe plantains, onions, coconut milk, and cream spiked with cayenne, basil, and tarragon, then poaches fresh oysters in their own liquor. A briny-sweet seafood soup with island roots.

Cherry clafoutis with homemade cherry ice cream and almond praline. A three-component Swiss-French dessert with kirsch-spiked custard flan, fresh cherry fruit, and caramelized crunch.

It is an easy and nice peach french toast, I always make them for breakfasts, or desserts between the meals, they taste very great.

Junior's cheesecake delivers the iconic Brooklyn-style dense, tangy cream cheese cake with a graham crumb base and golden brown top. Cornstarch keeps the crumb tight, vanilla and heavy cream lift it silky.

Flaky puff pastry tarts filled with flambéed Calvados apples and caramel sauce, crowned with puff pastry cutouts and served warm with caramel ice cream.

Decadent chocolate cheesecake with chocolate wafer crust, silky cream cheese filling swirled with melted chocolate chips and heavy cream, requiring 24 hours to set.

Turkey sautéed with pears and pecans pan-cooks sliced turkey breast in a quick apple juice and cream sauce, finished with sliced pears and toasted nuts. Elegant 20-minute fall dinner.

Grillel Chicken Breasts with Wild Mushroom & Bourbon Sauce recipe

Southern praline ice cream rich with brown sugar, salted toasted pecans, and a whisper of maple. A churn-freeze custard base that tastes like a butter pecan ice cream raised on bourbon and good manners.

Bristol icebox cake: layers of vanilla wafer crumbs and a crushed pineapple-pecan-butter mixture, chilled overnight and topped with whipped cream. Vintage no-bake dessert.

European-style buckwheat cake with ground almonds, filled and topped with a cranberry cottage cheese mousse set with gelatine. A naturally gluten-friendly torte with nutty, earthy flavor.

Hazelnut double fudge pie with cocoa, chocolate chips, hazelnut liqueur, and cream baked in a flaky shell. Dense, wet-brownie texture with intense fudge richness. Slice thin, it's that decadent.

With marshmallows and a hint of mint, this pie is a great way to end off any holiday festivities.

Sole fillets stuffed with crab meat, sauteed mushrooms, capers, and dill, poached in white wine and topped with a rich egg-cream sauce. An elegant rolled fish dish with a French-inspired finish.

Mud pie with an Oreo cookie crust, coffee ice cream layered with homemade chocolate-marshmallow mud sauce, and Kahlua whipped cream on top. The retro frozen dessert that earned its nickname for a reason.

French chicken Normande with boneless breasts sauteed in butter with shallots, simmered in wine with Granny Smith apples, and finished with cream and broiled mozzarella.

This rich, earthy soup has but 100 calories per serving if made with non-fat milk.