Recipes with heavy whipping cream

No-bake cheesecake parfaits layered with cream cheese mousse, buttery graham crumbs, and fresh blueberries in individual glasses. Ready in 15 minutes flat, no oven needed.

Pumpkin walnut cheesecake layers a buttery crumb crust with a spiced pumpkin cream cheese filling and a brown sugar walnut streusel topping. Thanksgiving's two best desserts in one tall, fork-tender slice.

Saffron potato onion soup pureed silky smooth with heavy cream and steeped saffron threads. Just five ingredients for an elegant, golden soup with deep floral flavor.

Thin, crispy oatmeal lace cookies with brown sugar, heavy cream, melted butter, and brandy-soaked currants. Delicate, caramelized wafers that shatter with each bite.

Pumpkin cream roll with a spiced pumpkin sponge cake wrapped around whipped cream, pumpkin puree, and toasted pecans. An elegant fall dessert chilled until firm.

Creamy white chocolate cheesecake studded with fresh raspberries on a pecan-cinnamon crust, crowned with a glossy rum-spiked raspberry sauce. A showstopper dessert.

Velvety carrot bisque built on a base of crispy bacon, mushrooms, scallions, and fresh thyme, simmered in chicken broth and finished with heavy cream. Silky, savory, and deeply warming.

Three-layer chocolate cake with whipped cream filling and glossy chocolate frosting. Rich cocoa layers, silky cream center, decadent finish.

Chicken Veronique sautés boneless breasts in butter with mushrooms, scallions, and white wine, then finishes in a silky cream sauce studded with seedless grapes. A classic French bistro dish that feels fancy but cooks in one skillet.

No-bake chocolate mint torte with a chocolate cookie crumb crust and a silky chocolate-peppermint filling lightened with whipped cream. A dinner-party finisher that chills 3 hours and slices like silk.

Classic Coquilles St-Jacques with a curry twist. Poached scallops in a creamy curry-mushroom sauce, piped into shell dishes with buttery mashed potato borders, then broiled golden. Old-school French elegance.

Fried wild game ravioli stuffed with duck, pheasant, leeks, praline, sour cherries, and demi-glace, finished with a Frangelico hazelnut butter. A restaurant-caliber game dish.

Chocolate and caramel give this thumbprint cookie from Kathy T. Preston of Milwaukee a different twist.

No-bake fromage blanc cheesecake with a white chocolate almond brittle crust and strawberry mint salsa. A French-style gelatin-set cheesecake thats light and tangy.

Red snapper baked en papillote with a creamy green peppercorn pan sauce. A bistro-style fish dinner with tender flaky fillets and a peppery wine cream that takes 30 minutes start to finish.

Ricotta ravioli in a garlic cream sauce with broccoli florets, Parmesan, and red pepper flakes. A rich Italian pasta dish with heat and crunch in every bite.

You will be licking your fingers after trying this savory dish made with tomatoes, mushrooms and a variety of spices.

Sauteed Breast of Cornish Game Hen with Herb Sauce recipe

No-bake holiday chocolate cake layered with orange juice-soaked macaroons, bittersweet ganache, chopped prunes, and toasted almonds. Dusted with cocoa and chilled overnight for deep, complex flavor.

Orange blossom Jello cake with torn angel food cake, orange Jello, mandarin oranges, and whipped topping molded and frosted with whipped cream. A light, no-bake icebox dessert.

Penne pasta tossed in a creamy curry sauce with plump shrimp, scallions, and a squeeze of fresh lemon. A rich, indulgent dinner for two that's on the table in 40 minutes with just six ingredients.

Layered banana split ice cream cake with strawberry, vanilla-pineapple, and chocolate ice cream layers, homemade chocolate sauce, and fresh strawberry sauce. Serves 12.

Mako shark steak au poivre borrows the classic French steak au poivre treatment for meaty shark, seared in cracked pepper and napped with a Cognac-cream pan sauce. A 1980s steakhouse twist on a bistro classic.

White chocolate mousse made with Italian meringue, imported white chocolate, and whipped cream, served over a fresh strawberry-kirsch sauce. An elegant restaurant-quality dessert.

A retro meringue torte with a wild twist: crushed potato chips folded right into the meringue for a salty crunch. Two crisp rounds sandwich a rich homemade chocolate custard, finished with clouds of sweetened whipped cream.

Amaretto cheesecake with chocolate wafer-almond crust and tangy sour cream topping. Rich, creamy filling that chills overnight for best flavor.

Pride of Erin soup is an Irish cabbage and potato soup with mace, blended almost smooth and served with whipped cream and Parmesan. A creamy, comforting soup with subtle spice from ground mace.

Savory Gorgonzola and leek crème brûlée: silky blue cheese custard with sweet sautéed leeks, torched to a bubbling Parmesan crust. An elegant first course that turns brûlée savory.

Curried pumpkin soup with shrimp, coconut milk, jalapeno, and lime juice. A creamy, spiced bisque-style soup pureed smooth with shrimp stirred in at the end.

Retro frozen cranberry cream cheese salad with a tart cranberry layer topped with whipped cream cheese, nuts, and whipping cream. A vintage holiday side served on lettuce leaves.

Pan-fried shrimp and Monterey Jack gyozas with Chinese sausage, water chestnuts, and ginger, served in a silky lime cream sauce. East-West fusion dumplings that freeze beautifully.

Absolutely creamy and delicious way to prepare thrifty chicken legs and thighs.

Slow cooker chocolate fondue made with almond chocolate bars, marshmallows, and whipping cream. Set it, stir occasionally, and keep it warm for hours of dipping fruit and cake.

French-style scrambled eggs cooked low and slow with butter and cream, then folded with tender lobster chunks, sweet bell pepper, and fresh chives. Brunch just got fancy.

A triple-threat chocolate dessert worthy of its name: brownie shell, coffee-Kahlua chocolate mousse filling, and a glossy chocolate-coffee glaze finished with chocolate curls. Twenty ounces of chocolate across three layers. Slice thin. Share grudgingly.

Russian codfish soup with milk, cream and simple seasonings. Delicate white fish soup ready in 40 minutes, named after Rasputin.

Cream of Jerusalem artichoke soup: sunchokes sweat with leek and carrot in butter, simmered with chicken stock, then pureed silky-smooth with cream. Earthy, nutty, French-bistro elegant.

Penne pasta tossed with crispy pancetta, julienned zucchini sauteed over high heat, heavy cream, and freshly grated Parmesan. A five-ingredient Italian pasta ready in 30 minutes.

No-bake cappuccino cream pie with a toasted macadamia graham cracker crust, white chocolate espresso custard filling, and whipped cream topped with chocolate-covered espresso beans.

A delectable and delicious cake that is perfect to make for your next family Christmas dinner.

Classic French-style chocolate mousse with semi-sweet chocolate, whipped cream, beaten eggs, and a splash of crème de cacao. Silky, airy, and rich enough for any dinner party.

Luscious caramel banana pie layers oven-caramelized sweetened condensed milk over fresh banana slices in a graham crust, finished with whipped cream and crumbled toffee. Banoffee-style without the stovetop work.

Pots de creme pie with a pound of dark Belgian chocolate, heavy cream, half-and-half, and ten egg yolks set into a graham cracker crust. Decadent French chocolate pie for serious chocolate lovers.

Old-fashioned white holiday fudge loaded with brazil nuts, pecans, walnuts, candied cherries, and pineapple. A cooked cream fudge that chills overnight and makes over 100 pieces for holiday gift giving.

English cheddar and vegetable soup pureed smooth with butternut squash, potatoes, and carrots. Finished with sharp cheddar, cream, and crispy bacon garnish.

Pumpkin mousse layered three ways: a warmed pumpkin-cream cheese-yolk base, folded with whipped cream and beaten egg whites, then chilled and topped with crystallized ginger.

Heath bar brownie sundaes stack fudgy chocolate brownies studded with Heath pieces, toffee-ice-cream, and homemade amber caramel sauce. A full-project dessert worth every dirty bowl.

One chicken breast is turned into two individual chicken pot pies.