Recipes with heavy whipping cream

White chocolate mousse layered over genoise sponge with candied citrus peel, pine nuts, and chocolate curls. A showstopping dessert with bright citrus and creamy white chocolate in every bite.

This recipe is suitable for preparation in any iSi pint size whipper such as the Easy Whip, Dessert Whip, Cream Profi Whip or the Thermo Whip.

Black pepper cream biscuits: flaky buttermilk biscuits topped with a cream wash and a bold crack of coarse pepper. Savory biscuits that hold up to gravy, eggs, or a slab of ham.

White chocolate fruit tart with a buttery shortbread crust, creamy white chip and cream cheese filling, and glazed fresh fruit on top. A stunning no-fuss dessert.

Sauteed shrimp in a honey cream sauce with white wine, Roma tomatoes, and fresh basil, served over fettuccine. A restaurant-quality pan sauce in under 30 minutes.

Peanut butter cheese pie with a hidden chocolate ganache layer at the bottom of a graham cracker crust, topped with marbled peanut butter cream cheese filling and real whipped cream swirls.

Cravatta with asparagus spears wrapped in ham, spread with shallot-mustard cream sauce, and baked with Fontina and Parmesan until bubbly and golden.

San Francisco-style crustless honey and spice cheesecake with dark honey, ground cloves, allspice, and a shot of espresso. A dense, creamy dessert for dinner-party finales.

Pear and ginger pudding layered with butter-sauteed pears, broken gingersnap cookies, and heavy cream, then baked until bubbling. A warm, spiced fruit dessert.

Warm apple spice cake loaded with green apples, bourbon-soaked raisins, and toasted pecans, drizzled with homemade maple caramel sauce. A dense, fragrant fall dessert.

Honey almond parfait is a frozen mousse-style dessert with whipped cream, honey-sweetened sabayon, and toasted sliced almonds. A French-inspired semifreddo that skips the ice cream machine.

Creamy mushroom and pea sauce with white wine, Parmesan, and a rich butter-cream base. Toss with your favorite pasta or spoon over rice for a fast, elegant weeknight dinner.

Paprika-almond chicken breasts pan-sear pounded cutlets, then drape them in a Hungarian paprika cream sauce built from the pan drippings and white wine. Toasted almonds on top, ready in about 30 minutes.

Turkey tetrazzini made in the microwave with spaghetti, mushrooms, sherry cream sauce, and Parmesan. A quick, creamy way to use leftover turkey in 30 minutes.

Ham and vegetable linguine with asparagus, mushrooms, zucchini, and peas in a Parmesan cream sauce. A loaded one-skillet pasta dinner ready in 30 minutes.

Chocolate sweetheart sandwich cookies with cocoa dough puffed and crackled, filled with vanilla buttercream. Homemade Oreo-style cookies with a rich, creamy center.

Linguine with white clam sauce keeps it simple: heavy cream, chopped clams with their briny juice, thyme, and onion salt tossed with hot pasta. A 20-minute weeknight Italian classic.

Classic Crab Louis salad with chilled crab meat on shredded lettuce topped with a tangy Louis sauce of cream, chili sauce, lemon, and Worcestershire. A no-cook West Coast classic.

Macadamia rum mousse pie folds dark rum, gelatin-set zabaglione, and toasted macadamia nuts into airy whipped cream over a buttery cinnamon-macadamia crumb crust. A dinner-party showpiece.

Chicken breasts Veronique-style with seedless green grapes: pan-simmered in white wine, orange marmalade, tarragon, and cream. A French bistro classic with a fruit sauce that comes together in 30 minutes.

Pasta with sun-dried tomato cream sauce, butter, nutmeg and a Parmesan-egg-yolk finish. Rich, restaurant-style pasta in 30 minutes for any noodle shape.

Double-crust caramel brown sugar pie with a cooked custard filling made from brown sugar, heavy cream, butter, and eggs. A rich, old-fashioned sugar pie served with fresh berries or peaches.

Crisp piped meringue kisses made with egg whites and superfine sugar, with an optional bittersweet chocolate ganache filling. Light, shatteringly crisp, and naturally gluten-free.

Petite Boules are white chocolate truffles spiked with Frangelico, dipped in tempered semisweet chocolate, and rolled in ground toasted hazelnuts. An elegant, handmade confection for gifting or dessert.

Scallops Fenton are wine-poached scallops in a rich Swiss and Romano cheese sauce with mushrooms, folded with whipped cream and broiled golden in individual shells.

Frozen chocolate cheesecake with a chocolate wafer crust, cream cheese and melted chocolate filling, whipped cream, and stiff egg whites for a mousse-like texture.

Here's a cake for praline lovers that can be prepared as a layer or sheet cake.

Cream of mushroom soup with nearly two pounds of fresh mushrooms, dry sherry, thyme, milk, and heavy cream. Rich, chunky, and homemade in 40 minutes.

Traditional quiche with sautéed mushrooms, scallions, Swiss cheese, and heavy cream baked in a pre-baked pastry shell. Elegant brunch centerpiece with bright lemon and warming nutmeg.

Orange dream cake with fresh orange and lemon juice baked into a tender crumb, topped with a coconut whipped cream frosting spiked with citrus zest. Chilled and refreshing.

Stewed oysters simmered in their own liquor and heavy cream, thickened with a butter-flour paste, and served over toasted brioche. A classic, elegant oyster stew.

Creamy mocha fudge made with cocoa powder, butter, strong coffee, heavy cream, and chopped pecans. The no-cook fudge that skips the candy thermometer and sets up smooth in the fridge.

Chocolate cream cheese pie is a no-bake mousse-style dessert with melted chocolate chips, whipped cream cheese, and folded egg whites in a chocolate graham crust. Light, rich, and chillingly cool.

White chocolate truffles with orange liqueur and zest, rolled in powdered sugar. Only 5 ingredients, no baking required, and they freeze beautifully for weeks.

Cream of green bean soup with potatoes, onions, and garlic simmered in chicken broth, then pureed with heavy cream, milk, and butter. A velvety, vichyssoise-style soup served hot.

Individual mini chocolate cakes baked in ramekins with a molten white chocolate center, toasted pecans, and a topping of whipped cream and grated dark chocolate. Restaurant-style plated dessert.

Triple chocolate pie with a from-scratch chocolate crust, airy chocolate chiffon filling with unsweetened chocolate, and grated semi-sweet chocolate on whipped cream. Three chocolates, one show-stopping pie.

Fattigmann, a traditional Norwegian fried cookie flavored with cardamom, lemon zest, and brandy. Diamond-shaped, paper-thin, and dusted with sugar.

Light strawberry Bavarian cream with fresh berries, gelatin, whipped cream, and folded egg whites for an airy mousse-like dessert. Spoons into glasses and chills overnight.

Microwave chocolate peanut butter fudge ready in 2 minutes of cook time. Five ingredients, no candy thermometer, no boiling sugar. Sets in under an hour.

Pan-fried trout on a bed of buttery sauteed mushrooms, dressed with a quick lemon-cream pan sauce. A bistro-style fish supper ready in 30 minutes.

Chocolate leaf pie with a flaky shortening crust and a smooth chocolate filling made from heavy cream, real vanilla bean and melted chocolate. The top crust is cut into vein-etched leaves for a showpiece finish.

Savory noodle pudding with sun-dried tomatoes, cheddar, and mozzarella baked in a rich egg custard. A water bath gives it a silky, set-not-rubbery texture that slices beautifully.

Soft iced pumpkin cookies with cinnamon, nutmeg, walnuts, and raisins topped with a vanilla cream icing. Cake-like fall cookies that smell like autumn in every bite.

Robb's caramel pecan pie: a deeper, richer take on classic pecan pie with a cooked caramel base of brown sugar, butter, and cream poured over toasted pecans. Silky, buttery, and unforgettable.

White chocolate cream filling stabilized with gelatin for cakes, pastries, and holiday desserts. Grated white chocolate baking bar melted into whipped cream with vanilla for a rich, pipeable filling.

Rich chocolate sauce made from unsweetened chocolate, heavy cream, and dry sherry, boiled to a thick, glossy pour. An elegant ice cream topping that stores in the fridge.

Italian blueberry gelato made with a real egg yolk custard, pureed fresh blueberries, lemon zest, and whipped cream folded in before churning.