Recipes with heavy whipping cream

Fudgy peanut butter brownies baked in a pie plate, cut into wedges, and loaded with ice cream, homemade chocolate sauce, and crunchy toasted peanuts. The ultimate brownie sundae.

Oysters Bienville, the classic New Orleans baked oyster dish with a rich shrimp and mushroom cream sauce, topped with parmesan and breadcrumbs. Old-school Creole indulgence.

Emma Lynn's pound cake with heavy cream, six eggs, and cake flour baked in a tube pan. No leavening needed. A classic Southern-style pound cake with a tight, buttery crumb.

Homemade chocolate ice cream spiked with whiskey-soaked raisins. Eight egg yolks and heavy cream create an ultra-creamy custard base loaded with melted chocolate and boozy fruit.

Three-layer lemon whipped cream torte with a cloud-light cake made from whipped egg whites, filled and frosted with a lemon custard folded into fresh whipped cream.

Silky white chocolate cream cheese filling topped with fresh raspberries in a flaky baked pie crust. This no-bake white chocolate berry pie comes together in 20 minutes and chills to creamy, fruity heaven.

Creamy fettuccine tossed in a butter, sour cream, and heavy cream sauce with Parmesan cheese. A rich, 30-minute pasta dish with just 6 ingredients and one skillet.

Classic chilled vichyssoise made with leeks, potatoes, and cream, puréed until velvety smooth and garnished with fresh chives. The quintessential cold summer soup.

Crisp biscotti soaked in flavored simple syrup until soft, then topped with fresh whipped cream and fruit. A quick Italian-inspired dessert with endless variations.

Poulet a l'Intrigue: a Louisiana-style stuffed chicken breast marinated, packed with a sausage-eggplant dressing under the skin, lightly hickory-smoked, and finished with an andouille-pecan cream sauce.

Classic spaghetti primavera with seven blanched vegetables, sauteed mushrooms and tomatoes, a white wine cream sauce, pine nuts, and Parmesan. A springtime showstopper.

Lemon-paprika tilapia with potato rutabaga mash pairs paprika-dusted fish with a buttery Yukon-rutabaga mash, finished with a wine-shallot cream sauce laced with lemon peel.

Beef Boulash is a creamy Hungarian-style goulash with cubed round steak, paprika, and onions simmered until tender, finished with heavy cream. Serve over egg noodles for the ultimate comfort bowl.

Showstopping frozen dessert layered with scoops of ice cream, rainbow sherbet, whipped cream, and sugar wafer crumbs in an angel food pan. No baking needed.

Pork tenderloin marinated in brandy, seared golden, then simmered in a rich apricot cream sauce and sliced over rice. Sweet dried apricots and a pour of heavy cream make this an easy but elegant dinner.

Braised venison stew with red wine, raspberry preserves, green peppercorns, and cream. A refined, fruity twist on game meat that turns tough cuts into something elegant.