602 whipping cream recipes

Sole Veronique is a classic French dish of poached sole fillets in a white wine cream sauce finished under the broiler and garnished with green grapes for a sweet, elegant contrast.

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

No-bake Butterfinger dessert with a buttery graham cracker crust, creamy vanilla-butterscotch pudding layer, and crushed candy bar topping. Easy to assemble and feeds a crowd!

Rigatoni al Gorgonzola with crumbled Gorgonzola melted into warm cream with nutmeg and Parmesan. A rich, velvety Italian blue cheese pasta sauce that comes together in the time it takes to boil the noodles.

Vintage molded gelatin salad with cream cheese, crushed pineapple, marshmallows, chopped nuts, and whipped cream. A retro potluck classic that sets overnight.

Oyster spinach soup with pureed oysters in a creamy milk and half-and-half base, finished under the broiler with a golden cap of whipped cream.

Fire-roasted poblano chiles line a pie pan and cradle a creamy filling of Monterey Jack, eggs, garlic, and homemade crema fresca. A savory Mexican chile pie baked golden.

Chicken scallopine in a creamy mushroom sauce with breadcrumb-crusted cutlets, sautéed onion, and a nutmeg-kissed cream finish. An Italian-American classic that turns weeknight chicken into something special.

Old-fashioned spiked eggnog with bourbon, dark rum, whipped cream, and 60 eggs for a crowd of 50. A rich, boozy holiday punch with real whipped cream and fresh nutmeg.

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.

Tender chicken breasts cooked atop sautéed mushrooms, sliced and draped in a rich Dijon cream sauce studded with sweet halved grapes. An elegant 45-minute dinner that looks like it came from a French bistro.

This is really easy and quick to prepare. Only used one skillet. I added asparagus while sauteing the onions. This was delicious.

No-bake chocolate almond pie with a crunchy chocolate-almond shell, marshmallow mousse filling, and whipped cream. Chills overnight for a silky, fudgy slice.

Braised romaine lettuce with a Mornay sauce topped with cheese and broiled until brown and bubbly.

Leek and goat cheese tart with balsamic-braised leeks and cream layered over crumbled chevre in a pre-baked shell. An elegant French vegetarian tart with rich, tangy flavor.

Flourless chocolate goo cake made with three-quarters of a pound of butter, semi-sweet chocolate, milk, and seven egg yolks. An intensely fudgy, barely-baked chocolate dessert served cold with whipped cream.