Recipes with heavy whipping cream

Peaches and cream pie with sliced summer peaches baked into a single-crust shell with a sugar-flour layer and pure heavy cream poured over top. Five ingredients, summer in a slice.

Chocolate raspberry layer cake: a moist buttermilk-cocoa sponge cut into three layers and filled with an airy raspberry cream of Italian meringue folded into raspberry whipped cream. A showstopping, lighter-than-it-looks dessert.

Orange-berry bundt cake, a rich, moist citrus pound cake brightened with orange juice and lemon, made tender with heavy cream and extra egg yolks, then dusted with sugar and crowned with fresh raspberries.

Double chocolate bar cake with melted milk chocolate, cocoa, and sour cream batter, filled and frosted with whipped chocolate cream. A light, airy three-layer stunner.

Mushroom bisque made from scratch with a full pound of fresh mushrooms, white wine, chicken broth, and heavy cream. A rich, velvety soup thickened with a roux and cornstarch.

Rich cream of mushroom soup made with fresh mushrooms two ways, shallots, milk, heavy cream and egg yolks. Finished with dry sherry for a deep, restaurant-quality French-style soup.

Pearl onion gratin baked in seasoned cream with nutmeg until browned and bubbly. A classic French side dish with just six ingredients and a blanching trick for easy peeling.

A Swiss showstopper: fresh plums caramelized in red wine, kirsch, and honey with pine nuts and pistachios, topped with homemade cinnamon ice cream. Serve warm or cold.

Layered toffee cake with angel food cake split into three layers, filled and frosted with caramel whipped cream, and covered in crushed Heath bars. No baking required.

A light, no-bake raspberry cheesecake with a graham cracker crust, folded whipped cream, and a touch of Grand Marnier. Silky, fruity, and set with gelatin.

Country Club Salad: a creamy lemon Jell-O mold with fruit cocktail, cream cheese, mini marshmallows, sliced bananas, and clouds of whipped cream. The vintage holiday side that's secretly dessert.

Amazing Tiramisu Toffee Torte with Coffee Frosting recipe

No-bake lemon dessert with Jello lemon pie filling, whipped cream, glazed cherries, and ladyfingers in a springform pan. Light, creamy, and ready with zero oven time.

Sautéed chicken, broccoli, zucchini, and sun-dried tomatoes tossed in a light cream sauce with red pepper flakes, served over linguine. A veggie-loaded pasta dinner in 30 minutes.

Pork cutlets with apples and cider cream sauce, seared fast in butter then finished with shallots, sliced apples, and a flour-thickened cider-beef-broth reduction. French-style bistro pork.

A no-bake chocolate coconut pie with a crunchy shell made from melted semisweet chocolate, rice cereal, and shredded coconut. The filling is a silky bittersweet chocolate mousse swirled with cream of coconut and whipped cream.

Fudgy brownie filling loaded with chocolate chips, pecans, and a splash of Kahlua, baked in a pie crust and topped with billowy whipped cream and chocolate curls.

Eggplant au gratin with sauteed mushrooms in a creamy bechamel sauce, topped with Parmesan bread crumbs and broiled golden. A rich French-style vegetable casserole.

Pureed broccoli soup with sage, Stilton cheese, and a golden puff pastry lid baked on top. Restaurant-style presentation you can pull off at home.

Pasta with vodka sauce: a buttery cream sauce reduced with vodka, mushrooms, and fresh tomatoes. A restaurant-style Italian classic that uses the alcohol to unlock tomato flavor.

Crispy browned chicken simmered with garlic, rosemary, and white wine, then finished in a rich Parmesan cream sauce. Serve over spaghetti for a true Italian feast.

Chicken breasts layered over broccoli and smothered in a rich sherry cream sauce with egg yolks, whipped cream, and Parmesan. A luxurious chicken Divan-style casserole baked until bubbly and golden.

French prune and almond tart with tea-soaked prunes nestled beneath a silky frangipane filling of ground almonds, egg, sugar, cream, and a splash of eau-de-vie. Finished with powdered sugar.

Fast chicken fricassee in a creamy white wine and mushroom sauce thickened with cornstarch and heavy cream. A German-style chicken stew ready in 30 minutes, served over rice.

Cheese tortellini tossed in a creamy walnut pesto with Romano cheese, garlic, and heavy cream, garnished with sliced sun-dried tomatoes. Indulgent and ready in 45 minutes.

Creamy pasta with pine nuts builds a quick roux-based cream sauce with white wine, fresh dill, and toasted pine nuts. A 20-minute alternative to Alfredo with brighter, herbier character.

Bolognese sponge cake layered with vanilla custard and rum, frosted in coffee zabaglione buttercream, then crowned with chocolate-dipped almonds and walnut sides. From Il Cantoncino restaurant in Bologna.

A layered Snickers pie with a graham cracker crust, fudge brownie layer loaded with chopped candy bars, and a creamy vanilla cream cheese topping with milk chocolate.

Crustless chocolate decadence cheesecake delivers truffle-like richness in every bite. Topped with Kahlua whipped cream and chocolate curls, the showpiece dessert for dinner parties and birthdays.

Four-ingredient cranberry fool with jellied cranberry sauce, orange zest, almond extract, and whipped cream. A no-cook dessert ready in 20 minutes. Doubles as a fruit dip.

Elegant chocolate log cake (Buche de Noel) with a cocoa sponge rolled around marshmallow whipped cream filling, covered in chocolate frosting, and topped with pecans.

Frozen lemon pie with a snappy ginger crumb crust, filled with sweetened cream, fresh lemon juice, and zest, then frozen until scoopable. No-bake, no eggs, no custard cooking.

Buttery shortbread crust topped with sticky honey-pecan caramel that sets into chewy, candied perfection. Cut into diamonds and dust with powdered sugar for elegant cookie bars.

Easy, simple and cost-effective yet so delicious. Aromatic flavors are a great way to use up day old crusty bread.

A deep dish apple pie with homemade crust and a secret: heavy cream poured through the slits mid-bake, creating a luscious sauce around every cinnamon-spiced slice.

Unique fresh apple flavor - no cooking of filling. Just put grated apples sugar and spice into a pie shell, and top it off with whipped cream. One of the easiest apple pies you every heard of! This recipe was a $5,000 winner in the Junior Pillsbury bake off in the Third Grand National baking contest, December 1951

No-bake apple cheesecake sets gelatin-stabilized cream cheese, presses a graham crumb base on top, then flips for an inverted cheesecake crowned with apples, walnuts and caramel.

Learn how to make a variety of delicious pasta sauces that can make any meal taste amazing!

Seafood lovers will love this tantalizing dish that is perfect for anytime of the year!

Ham mousse in sherry aspic is a classic French charcuterie showpiece. Ground ham folded into whipped cream, set in a crystal-clear aspic with truffle and egg white garnishes.

Antoine's cream of mushroom soup builds deep flavor with two stages of sherry reduction, butter-browned mushrooms, and a finish of heavy cream. Topped with quenelles and toasted hazelnuts.

Cool down with this icy drink that contains creme de cocoa. For chocolate lovers only!

Sage-rubbed bone-in pork loin roasted on chine bones with a silky cream gravy built from pan drippings, mirepoix, stock, milk, and roux. A professional-quality Sunday roast.

Four-layer butterscotch cheesecake with a buttery pecan shortbread crust, fluffy cream cheese filling, butterscotch pudding, and fresh whipped cream. No-bake filling makes this a stress-free showstopper.

Norwegian hazelnut cake with ground nuts baked into a dense, buttery crumb and topped with a chocolate chip ganache glaze. A Scandinavian-style single-layer dessert with elegant simplicity.

Kadin Gobegi, a traditional Turkish fried choux pastry soaked in lemon syrup and garnished with cream and pistachios. Crispy puffed dough rounds with a syrup-drenched center.

Having a few guests over for dinner? Serve these delicious tart that will have people sending compliments to the chef!

Pork shoulder braised in white wine and tarragon vinegar, finished with cornichons, Dijon mustard, cream, and Brussels sprouts. French bistro comfort served over buttered noodles.