Recipes with heavy whipping cream

A light sponge cake rolled with whipped cream, applesauce, and walnuts for an elegant holiday dessert that looks impressive but comes together quickly.

Crabmeat stuffed ravioli served with a sauce béchamel. Takes time to make but well worth the effort to impress our just tread yourself!

Pollo alla Cleopatra is an Italian restaurant classic: flour-dredged chicken breasts in a tarragon-caper cream sauce spiked with white wine and brandy. Rich, aromatic, and ready in under 30 minutes.

This unusual but delicious flourless torte has a distinctive nutty flavor with a hint of orange.Its luscious cream filling and topping is accented with citrus.

Buttery candy fondant base for homemade chocolate-dipped truffles and cream centers. One batch makes vanilla, mint, chocolate, peanut butter, coconut, or cherry cordial variations.

A traditional Hungarian birthday cake from my grandmother.

Turtle cheesecake with a chocolate wafer and walnut crust, studded with chocolate-caramel-pecan turtle candies. A rich Chicago-deli classic from the Eli's Cheesecake family.

Peanut butter Bundt pound cake glazed with semi-sweet chocolate ganache. A dense buttery pound cake that bakes from a cold-oven start, then gets enrobed in glossy chocolate.

Chocolate covered chocolate cheesecake with a cookie crumb crust, rich chocolate filling, and glossy ganache coating. Triple chocolate indulgence baked in a springform pan.

Crab phyllo triangles: shatteringly crisp pastry packets stuffed with creamy garlic crab and fresh chives. The cocktail-party appetizer that disappears off the tray first.

Stop making simple meals and try this savory dish that is bound to change your cooking ways!

Adolph Frey owns one of the few Michelin-rated 2-star restaurants in Germany. He made this dish at the lodge for Carl's birthday celebration one year. Quenelles are poached fish and egg mounds traditionally made with pike.

In Sweden, these spicy hamburgers are frequently served with a fried egg set atop each, in which case they are made larger and thicker.

Wolfgang Puck's elevated pumpkin pie with a Grand Marnier cranberry layer, bourbon-spiked custard, and warm spices in a blind-baked crust. Serve with cinnamon ice cream for a holiday stunner.

This decadent ice cream pie is made with kahlua, both vanilla and chocolate ice cream, and a chocolate wafer crust. It's creamy, smooth, rich and absolutely irresistible.

I love this french cheesecake, it is one of my favorite cakes.

Flourless chocolate mousseline cake with rum, coffee, and whipped cream folded into a rich chocolate-egg batter. Baked in a water bath for a dense, silky texture.

Seared chicken breasts in a rich cream sauce with baby artichokes, sun-dried tomatoes, pearl onions, bacon, pine nuts, and tarragon. Restaurant-quality dinner in just 20 minutes.

Plump shrimp and 8 cloves of boiled-then-sauteed garlic in a thick Parmesan cream sauce over linguine. The garlic gets boiled first to turn it mellow and sweet, then sauteed for nutty depth. Ready in 30 minutes.

Mincemeat pumpkin pie blends pumpkin custard with rum-soaked mincemeat for a boozy, spiced holiday pie that bridges Thanksgiving and Christmas in one slice.

Thick, creamy New England-style clam chowder loaded with bacon, new potatoes, and tender chopped clams in a herb-rich cream base. Finished with fresh dill and parsley for a bowl that tastes like the coast.

Just like the title says, this layered chocolate cake is perfect, smooth, chocolaty, creamy and delicious. It is an excellent recipe to impress your family or your friends.

TODAY'S FRENCH SILK PIE - Through the years, one major change has been made to this famous recipe: the pie now has a COOKED filling to guard against possible food poisoning associated with raw eggs. Yet, the silky richness of the original recipe still remains.

Copycat Pappasito's creamy poblano soup with sauteed peppers, carrots, and onion in a butter-cream roux, finished with melted Monterey Jack cheese. Rich, spicy, and restaurant-quality.

Buttermilk-marinated chicken breasts pan-fried golden and topped with sauteed apples, a rich apple cider cream sauce, and toasted pecans. A stunning fall dinner.

No-bake marshmallow cream peach pie folds melted marshmallows, whipped cream, and diced fresh peaches into a graham cracker crust. Five ingredients, no oven, hours of fridge time for a cool summer slice.

Tender veal cutlets and sautéed mushrooms in a paprika-Marsala cream sauce, spooned over a nutty barley pilaf with shallots and zucchini. A complete one-hour dinner with serious depth.

Chicken Indienne, a creamy Anglo-Indian curry-spiced chicken braise with lemon-marinated pieces, sweet candied ginger, and a velvety cream sauce. Served with lime and rice.

Elegant seafood Wellington with lobster, prawns, and scallops flamed in cognac, draped in a silky Nantua sauce, and served in golden puff pastry vol-au-vents.

German apple pie with a single flaky crust, layered cinnamon-spiced apples, and heavy cream poured over the top that bakes into a soft custard around the fruit. No top crust, just creamy, spiced apples.

Rich no-bake chocolate cheesecake with a graham cracker crust, semi-sweet chocolate cream cheese filling, and folded-in whipped cream for an airy texture. Set with gelatin, no oven needed.

A show-stopping New York-style cheesecake with citrus-scented filling on a buttery graham crust, crowned with raspberry sauce, peach puree, and fresh fruit. Worth every minute of the wait.

This is from Trader Vic's restaurants. We no longer have one here, unfortunately. I first had this back in the 70's. Don't leave out the A-1 (it makes a difference) and DON'T sweeten the whipped cream!

Creamy cheesecake with poppy seeds throughout, almond crust, and sour cream topping. Ultra-low temperature baking creates silky texture in this two-hour cheesecake.

Gourmet's chicken divan layers blanched broccoli and sliced chicken under a silky sherry velouté finished with whipped cream, lemon, and broiled Parmesan. A refined take on the American classic.

Lindy's famous cheesecake from the legendary New York deli features a buttery cookie crust, dense citrus-perfumed filling, and a glossy strawberry topping. The benchmark for classic NYC cheesecake.

Flourless chocolate roulade filled with vanilla whipped cream and dusted with cocoa. Eight eggs, two kinds of chocolate, and zero flour make this roll intensely rich and tender.

Maple chiffon pie sets a light, mousse-like maple custard into a baked pie shell using gelatin, beaten egg whites, and whipped cream. The flavor is pure Vermont sugar shack in cloud form.

Chicken breasts topped with roasted chile-spinach pesto and Monterey Jack, wrapped in buttery phyllo dough and baked golden. Served over a garlic-basil cream sauce.

With this simple and easy recipe, you can enjoy your Octoberfest wonderfully at home.

Heath bar mocha cheesecake: a coffee-spiked cream cheese filling on a chocolate cookie crust loaded with toffee bits, crowned with chocolate ganache and more crushed Heath bars. Coffee, toffee, and chocolate in one slice.

Chocolate Kahlua cheesecake layers a chocolate-wafer crust, a triple-chocolate filling spiked with coffee liqueur, and a glossy Kahlua ganache top. Made in a springform pan and chilled until knife-sharp.

Tennessee black walnut cake builds a tall, airy sponge with whipped egg whites, molasses, and warm spice. Crowned with cinnamon cream frosting and toasted walnut halves.

Impossible banana cream pie that makes its own crust while it bakes. Bisquick, eggs, milk, and butter blend into a self-crusting custard topped with fresh bananas and whipped cream.

Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.

Mango chiffon pie folds whipped cream and beaten egg whites into a sieved fresh mango puree set with gelatin and brightened with lime juice. A no-bake summer pie with cloud-light texture in a baked shell.

Mrs Fields almond crunch cookies rolled in sliced almonds and drizzled with a ganache-style chocolate glaze. Buttery, nutty, and crispy with a slow bake for maximum crunch.

This passover chocolate roll takes some efforts, but it's well worth it. It comes out smooth, creamy and full of chocolate flavor, everyone will look for a second piece!