602 whipping cream recipes

Frosty Pumpkin Pie layers pecan ice cream and spiced pumpkin mousse in a gingersnap crust - a make-ahead frozen dessert that needs just 3 hours in the freezer.

Hamburgers au poivre take the French steak au poivre treatment and apply it to ground beef patties: black pepper-crusted burgers seared hard, served on a toasted bun with a red wine, Dijon, green peppercorn, and tarragon cream sauce.

Crawfish Rixie sautees a pound of tails in butter, then bathes them in a double-reduced fish stock and cream sauce with a dash of Tabasco. Elegant Cajun simplicity on toast points.

Tiny French cheese pastry sandwiches made with sharp cheddar dough and a melted Swiss cheese filling. Flaky, buttery, and gone in two bites. Makes 46 croutes.

Salmon pate made with poached fresh salmon and smoked salmon, blended with butter, dill, and sour cream. Sealed with clarified butter for an elegant make-ahead appetizer.

Silky Caribbean-style soup made from eddoes (a taro-like root vegetable) simmered in chicken broth with a bouquet garni, puréed smooth, and enriched with heavy cream and nutmeg.

Cream of shrimp soup with white wine, cream, thyme, and pureed shrimp for body. Reserved chunks of shrimp added at the end for texture. Restaurant-style bisque.

Rich and creamy mushroom soup with three kinds of mushrooms (dried, portobello, button), heavy cream, and beef base. Dried mushroom soaking liquid delivers serious umami depth.

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.

Sliced chicken breast sautéed with fresh herbs, tossed in a creamy white wine sauce with shallots, garlic, and chewy sundried tomatoes. A quick, elegant 30-minute dinner for six.

Pan-fried brook trout stuffed with a creamy shrimp and ginger mousseline, finished with lemon brown butter and parsley. An elegant French-style fish course for a special occasion.

Green noodles with a creamy mushroom and bacon sauce finished with fresh basil and Parmesan. Nearly two pounds of mushrooms make this a rich, earthy weeknight pasta.

Microwave chicken Veronique with mushrooms, white wine, and a Dijon-cream sauce studded with green grapes. The classic French bistro dish reimagined for the microwave in 30 minutes.

Crispy browned chicken simmered with garlic, rosemary, and white wine, then finished in a rich Parmesan cream sauce. Serve over spaghetti for a true Italian feast.

This cream of chicken soup takes some time but is super creamy and rich with numerous layers of flavors.

Scalloped oysters and chicken: browned chicken breast layered with plump oysters, buttery cracker crumbs, white wine cream sauce, and a splash of bitters. A retro holiday-worthy casserole.