62 heavy cream recipes

Butter-tossed lobster tails in a bourbon and white wine cream sauce with sauteed shallots and morel mushrooms, plus bonus tomalley croustades with Gruyere.

Kaymakli kayisi, the Turkish cream-filled apricot dessert: dried apricots simmered in lemon syrup, then sandwiched around almond-flecked whipped cream and crowned with chopped pistachios.

Let your garden become a part of your baking skills with these rich biscuits.

Crisp biscotti soaked in flavored simple syrup until soft, then topped with fresh whipped cream and fruit. A quick Italian-inspired dessert with endless variations.

Cold buttermilk soup with whipped egg yolks, lemon zest, and vanilla, served chilled with a dollop of unsweetened whipped cream. A refreshing Scandinavian-style summer soup.

Potato leek soup with sweet corn, carrots, celery, and a hit of hot paprika. A rustic German-style soup with a partially blended texture and only a splash of cream for finishing.

No-bake fresh peach pie with ripe peach wedges arranged in a swirl pattern, glazed with melted apricot preserves on a graham cracker crust. A summer dessert that lets perfectly ripe peaches do all the work.

Buttery cream wafer sandwich cookies with a rich fudge filling made from unsweetened chocolate and coffee. Delicate, flaky, and sugar-crusted with a dark chocolate center.

Tiramisu-style cake with three sponge layers soaked in espresso-rum syrup, filled with mascarpone cream, and finished with cocoa powder and chocolate shavings. A classic Italian pick-me-up.

Chocolate hippenmasse: thin, crisp German pastry wafers made with almond paste, cocoa, and cinnamon. Spread paper-thin, baked until glossy, and cut or shaped while still warm.

Ethereally light layer cake where whipped cream and beaten egg whites replace butter for cloud-like texture. Vanilla and almond extracts add delicate flavor to this unique dessert.

Chocolate and cream are a great pair, chocolate tarts and smoothly whipped cream, wow, so delicious!

Summer pudding-style fruit cake lined with sponge cake and packed with kirsch-soaked strawberries, blackberries, cherries, and currants. Chilled overnight and unmolded.

Fillets of bluefish Gen Patton: bluefish fillets poached in white wine with shallots, then cloaked in a cream and egg yolk reduction sauce finished with lemon. An old-guard American classic.

Rich shrimp bisque built from sautéed shells, fish stock, brandy, paprika, heavy cream, and dry sherry. A classic French technique that extracts every ounce of shrimp flavor.

Classic Crab Louis salad with chilled crab meat on shredded lettuce topped with a tangy Louis sauce of cream, chili sauce, lemon, and Worcestershire. A no-cook West Coast classic.