2,381 heavy cream recipes

Buttery pie crust layered with caramelized apples and silky maple custard, topped with cinnamon whipped cream. This showstopper combines fall flavors in one stunning dessert.

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.

Black-out cake with unsweetened chocolate buttermilk layers smothered in thick semi-sweet chocolate ganache and pressed with roasted almonds. Intensely rich and fudgy.

Ginger-almond florentines: thin, lacy caramel cookies with crystallized ginger, toasted almonds, and citrus zest, finished with a smooth chocolate coating on the flat side.

Experimentation led Mary Ann Zarczynski of Franklin to create this recipe, which she described as "very rich and delicious."

Chocolate sweetheart sandwich cookies with cocoa dough puffed and crackled, filled with vanilla buttercream. Homemade Oreo-style cookies with a rich, creamy center.

Mussel and saffron soup with fresh mussels steamed in white wine, simmered in a leek, garlic, and fenugreek broth tinted golden with saffron and finished with cream.

Spiced melon cocktail with honeydew balls, flaked crabmeat, and a tangy whipped cream-mayo dressing spiked with paprika, hot sauce, and Worcestershire. A retro dinner-party starter with coastal flair.

Overnight breakfast strata layered with prosciutto, basil torta cheese, arugula, ripe tomatoes, and pesto-soaked French bread. Assemble the night before, bake until puffy and golden, and serve a crowd-worthy brunch.

Mussels steamed in saffron-scented white wine, finished with a silky cream sauce and a splash of Pineau des Charentes. An elegant French bistro stew ready in 40 minutes.

Loaded baked mac and cheese with extra-sharp cheddar, spinach, corn, sour cream, and a custard-style sauce of half-and-half, heavy cream, and eggs. Rich, creamy, and packed with hidden veggies.

Paneed veal fried golden in seasoned bread crumbs served over fettuccine in a rich Parmesan cream sauce with cayenne. A Cajun-Italian restaurant classic made at home.

Asparagus-cheese casserole with hard-cooked eggs, sharp cheddar, minced almonds, and a mace-seasoned cream sauce. Topped with buttered breadcrumbs and Parmesan and baked until golden.

Festive peppermint pie with layers of mint-spiked fruit and whipped cream, fudgy chocolate marshmallow sauce, and a toasted meringue top with crushed candy cane.

A lush Cajun-style cream sauce loaded with shrimp, crawfish tails, and oysters simmered in white wine, sour cream, and fresh herbs. Serve over pasta or rice for a Louisiana-worthy feast.

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.