2,381 heavy cream recipes

Chilled cantaloupe soup with orange juice concentrate, honey, Calvados apple brandy, and cream. A stunning cold summer starter served in stemmed glasses with fresh mint.

Potage Parisienne is a classic French potato and leek soup thickened with a butter-flour roux and finished with heavy cream. Two pots merge into one velvety, elegant bowl.

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.

Cream of Jerusalem artichoke soup: sunchokes sweat with leek and carrot in butter, simmered with chicken stock, then pureed silky-smooth with cream. Earthy, nutty, French-bistro elegant.

Chocolate truffle cake à la Café de Paris: layered chocolate cake split and filled with a glossy chocolate-fondant-cream ganache, chilled overnight for clean truffle slices.

Mixed berry cobbler with boysenberries, blueberries, and raspberries under a buttery cream biscuit topping. Baked until bubbling and golden, served warm with cream.

Lobster, Normandy Style (Homard a la Normande) recipe

Elegant French-style sea consomme blending beef stock and clam juice with a squeeze of lemon, topped with salted whipped cream. A 15-minute starter that feels luxurious.

Raspberry mousse cheesecake copycat from Olive Garden layers a chocolate cookie crust, baked cream cheese filling, and a pink raspberry-whipped cream mousse top. The chain's classic dessert decoded for home.

Linguine with creamy green tomato sauce: an end-of-season use for unripe garden tomatoes, pureed and simmered with cream and butter, topped with sun-dried tomato and cracked peppercorn.

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.

No-bake cherry vanilla ribbon pie layers a fluffy cream cheese and vanilla pudding filling with glossy cherry pie filling in a baked crust, then chills until sliceable. No oven required.

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.

Paupiettes de bananes: whole bananas wrapped in ham, baked in cream with Parmesan and paprika until golden. A surprising French appetizer ready in 30 minutes.

Acadian cranberry pie, a Nova Scotian tradition: tart cranberries cooked with sugar and enriched with egg and butter, baked in a lattice crust and served with cream. Sweet-tart, rustic, and old-fashioned.

Irish cream of mussel soup steams fresh mussels in white wine and fish stock with leek and celery, then enriches the strained broth with cream for a silky, briny seafood bisque.