2,381 heavy cream recipes

Billi Bi, the classic French cream of mussel soup with white wine, shallots, heavy cream, egg yolk, and hollandaise. An elegant, velvety bisque served hot or chilled.

Warm apple spice cake loaded with green apples, bourbon-soaked raisins, and toasted pecans, drizzled with homemade maple caramel sauce. A dense, fragrant fall dessert.

Chocolate coconut cake roll spirals a light cocoa sponge around a fluffy cherry-coconut whipped cream filling. Rolled warm so it won't crack, then chilled and dusted with powdered sugar. A retro showstopper.

Spinach fettuccine loaded with shrimp, lump crab, crawfish tails, and andouille in a white wine butter cream sauce. A luxurious Cajun seafood pasta built with proper French technique.

Triple-chocolate dessert with a brownie shell, Kahlua-spiked chocolate mousse filling, and a coffee-chocolate glaze. A showpiece that needs thin slices and earns every one.

Classic Midwestern longjohns: rectangular yeast-raised doughnuts fried golden and topped with a cooked brown-sugar maple frosting. Old-school bakery comfort.

A quick and easy flavorful cream sauce studded with bits of sausage, peas that's perfect for your favorite pasta.

A zucchini quiche but the crust is made with a crunchy wild rice. It's a satisfying counterpoint to the creamy French custard filling.

Kos lemon pie, a Greek almond and honey tart in a lemon shortcrust pastry, soaked in lemon syrup and dusted with powdered sugar. An elegant Mediterranean dessert with bright citrus flavor.

Chocolate nutmeg cake roll with a light sponge wrapped around a silky chocolate-nutmeg mousse filling and topped with handmade chocolate leaves. An elegant holiday dessert.

A rich, velvety devil's food cake with a secret weapon: tomato sauce that adds incredible moisture and depth. Topped with a billowy classic boiled icing spiked with orange juice and vanilla.

Oyster and plantation soup builds a Caribbean-Creole bisque from ripe plantains, onions, coconut milk, and cream spiked with cayenne, basil, and tarragon, then poaches fresh oysters in their own liquor. A briny-sweet seafood soup with island roots.

Mary's Boston cream pie reimagines the classic with flaky pastry instead of cake, sandwiching a rich vanilla cream filling and topping it with chocolate glaze. The top crust is pre-cut into wedges so every slice cuts clean.

Macadamia chiffon pie folds rum-spiked custard, beaten egg whites, and chopped macadamias into a feather-light filling, set with gelatin and topped with rum whipped cream. A retro showpiece pie.

A decadent cake is made with chocolate chip cookie dough. Give your classic chocolate chip cookies a fun twist.