Recipes with heavy whipping cream

Buttery lemon scones with bright fresh lemon zest packed into every bite, a tender three-times-sifted crumb, and golden cream-brushed tops. A genuinely lemon-forward scone, not a hint.

Cheesecake pumpkin pie layers a graham-pecan crust with a creamy pumpkin-cream cheese filling spiced with cinnamon, ginger, nutmeg, and cloves. Hybrid Thanksgiving showstopper.

My brother's Sticky Toffee Christmas pudding recipe that he serves with homemade Chai Latte Ice cream.

Basil and beets inside ravioli bundles served on a bed of roasted garlic cream sauce.

A key lime chiffon pie: tart key lime curd lightened with gelatin, fluffy meringue, and whipped cream, set in a graham crust. An airy, cloud-light take on key lime pie, far lighter than the condensed-milk version.

These macarons are sandwiched with strawberry-rhubarb cream.

Chocolate ice cream blends melted unsweetened chocolate with cocoa powder, milk, eggs, sugar, and heavy cream for double-chocolate scoops. Custard-free Philadelphia-style at home.

Silky butternut squash and apple soup with warm curry and chili, the tart Granny Smith apples balancing the squash's sweetness. Pureed smooth and finished with cream for a cozy fall and winter bowl.

Velvety tomatillo cream sauce blended from tangy tomatillos and green chiles with heavy cream, egg, and a pinch of coriander. Five ingredients, 15 minutes, and endlessly versatile over enchiladas, tacos, or grilled chicken.

Creamy squash, apple, and corn bisque: butternut, Granny Smith apples, and sweet corn simmered with leeks, finished with cream and nutmeg. A tart-sweet fall bowl topped with toasted pumpkin seeds.

Silky cold plum soup with red wine, brandy, sour cream, and warm cinnamon, chilled until velvety smooth. A refreshing Eastern European fruit soup that works as an elegant starter or a light summer dessert.

Triple chocolate cheesecake on a chocolate cookie crust, made with cream cheese, melted semisweet chocolate, grated German chocolate, and a splash of creme de cacao. Slow-baked low and slow for a velvety, crack-free finish.

Rich chocolate stout ice cream made with dark beer, cocoa powder and honey. Homemade custard-based ice cream with deep chocolate flavor.

Try something different for your kids at Halloween, this hearty healthy tomato soup served with ghost toast, kids love this creation!

A fresh and light dessert! I often serve this after a big dinner or as a alternativ with my cakes at our birthday pary. It is popular!

I have made this recipe for more than ten times, they are always great. I love them all the time!

If you are a big fan of dark chocolate and mousse, this ultimate dark chocolate mousse will be sure to satisfy your cravings and taste buds.

Chocolate spice bundt cake folds ground cardamom into a sour cream chocolate batter, then drips with warm ganache glaze. Aromatic showstopper bundt cake for special occasions.

Fresh and seasonal plums, creamy and rich custard are baked together to make this irresistibly decadent plum clafoutis.

Roasted red bell pepper soup blended velvety smooth with cream, Creole seasoning, cumin, and a squeeze of lemon. Ready in 20 minutes with corn and tortilla strips on top.

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Coconut cream pie with a silky vanilla custard packed with flaked coconut, finished with fresh whipped cream and toasted coconut on top. The Southern diner classic, made from scratch.

A homemade sponge cake split and soaked with strawberry liqueur syrup, then sandwiched around a fresh strawberry mousse made with yogurt and whipped cream. Patisserie-level elegance you can make at home.

Cherry cheesecake ice cream blends cream cheese with sweetened condensed milk and chopped dark cherries for a no-cook custard base with bright fruit ribbons. Tastes like frozen cheesecake.

Creme brulee, the classic French dessert: silky vanilla custard made from just cream, egg yolks, sugar, and vanilla, baked gently in a water bath and finished with a crackly torched sugar crust.

Savory filo cheese cups, crisp phyllo shells brushed with hazelnut oil and filled with a herbed goat cheese and fromage blanc custard, then baked until golden and puffed. An elegant vegetarian party bite.

Roasted acorn squash soup: foil-roasted squash pureed with sweated onion and garlic, finished with cream, cinnamon, and a whisper of mace for a velvety fall starter.

No-churn fresh fruit ice cream blends pureed fruit with sweetened condensed milk and whipped cream for a creamy summer dessert. No ice cream maker needed, freezes in a loaf pan.

Beer cheese soup blends sharp cheddar with a full bottle of beer, chicken broth, paprika, and Tabasco for a Wisconsin-style pub bowl. Finished with heavy cream and topped with buttered popcorn. The bar-snack take on cream soup.

Ran out of plums and had leftover so developed this recipe to use strawberries instead of plums that the original called for.

Strawberry cream crepes with sweetened condensed milk thickened by lemon juice, folded with fresh berries and whipped cream. No-cook dessert assembled in 15 minutes.

Silky semisweet chocolate ganache made with just four ingredients: heavy cream, butter, sugar, and chocolate. Use it as a glaze, frosting, truffle base, or filling.

Spicy pumpkin pie with two teaspoons of cayenne pepper hidden in the warm spice blend, balanced by honey, half-and-half, and ground pecans. A Thanksgiving showstopper that surprises every guest at the second bite.

Forget chocolate brownies. These gooey, caramel-filled blondies are heavenly.

A delicious cross between cheesecake and pumpkin pie without cheese or the need to bake. If you love cheesecake but have a stomach that is sensitive to cream cheese - this is the one for you.

Enjoy summer with a bowl of this rich ice cream that doesn't take long to make! Great with fresh fruit or nuts.

Old-fashioned cream scones in their plainest classic form: heavy cream, butter, and eggs. The blank canvas scone for jam, lemon curd, or proper clotted cream service.

Homemade vanilla custard ice cream marbled with crunchy cinnamon streusel chunks. A French-style frozen dessert with the warming spice of coffee cake in every spoonful.

Creamy butternut squash and pear soup, a velvety autumn first course with thyme, coriander, and a finishing swirl of cream. Garnished with sliced pear and sesame seeds.

Applesauce cake squares sweetened only with apple juice concentrate and applesauce, no added sugar. Big-batch tray bake with chopped apples folded in and a cinnamon whipped cream topping.

A very tasty cake, everybody asked for the second slice.

Cherry berry ice cream churned with strawberries, dark sweet cherries, and a rich half-and-half base. Old-school ballpark flavor with a velvety texture and big fruit chunks in every scoop.

Apple pecan pound cake with sauteed Granny Smith apples, toasted pecans and a hot caramel glaze drizzled over a tender bundt. Fall dessert that tastes like apple pie in cake form.

Quick, easy and tasty. A great way to make green beans into a delicious side dish.

"This pie definitely rates 5 stars. It's easy to assemble and a fantastic addition to your Thanksgiving dinner."

These strawberry shortcakes were delicious. Buttermilk biscuits turned out golden-brown and buttery, filled with sugar coated strawberries and rich-creamy whipped cream. Such a decadent yet refreshing dessert that nobody can resist.

Seedless blackberry ice cream made by straining the berries through cheesecloth, simmering the juice into syrup, and folding into heavy cream. Smooth, intensely fruity, and free of seedy texture.

It's heavenly delicious, that's all I can say! Buttery, creamy, silky, and oh, my... It had everything that I was craving :) Thanks for sharing such a great recipe!