2,423 heavy cream recipes

Elegant stuffed mushroom caps filled with creamy blue cheese, rice, and red peppers, then baked until tender. These savory appetizers are party-perfect in 45 minutes.

Cooked two sole fillets in a hot pan with a bit oil, then served with this delicious orange tarragon cream sauce. It tasted delicious. Had some mint peas aside to add some refresh-ness. Quick, easy, healthy yet delicious!

A delicious cross between cheesecake and pumpkin pie without cheese or the need to bake. If you love cheesecake but have a stomach that is sensitive to cream cheese - this is the one for you.

A French daughter sauce from the mother sauce Béchamel. A tasty cheese sauce useful for many dishes including Eggs Florentine and is wonderful to dress up vegetables.

Rich chocolate stout ice cream made with dark beer, cocoa powder and honey. Homemade custard-based ice cream with deep chocolate flavor.

If you are a big fan of dark chocolate and mousse, this ultimate dark chocolate mousse will be sure to satisfy your cravings and taste buds.

Five cheeses made these tarts super cheesy, oozy and tasty. We made our own pastries that were buttery and flakey, also we used mini tartlets instead of 9-inch tart pan.

It was very tasty and I also used this as a base for squash soup with maple-apple flavored chicken sausage as part of a new recipe

Silky cold plum soup with red wine, brandy, sour cream, and warm cinnamon, chilled until velvety smooth. A refreshing Eastern European fruit soup that works as an elegant starter or a light summer dessert.

Suzy's lime cheesecake with a toasted coconut crust and a mousse-light filling set with gelatin, whipped cream, and beaten egg whites. Brighter and airier than a baked New York style.

Coffee liqueur pecan pie: a glossy classic pecan pie topped with Kahlua-spiked whipped cream. The grown-up holiday pie with a coffee-cocktail flourish.

This recipe was inspired by Julia Child's Mastering the Art of French Cooking Vol. 2. It was developed as a shrimp based filling for a small Vol-au-vent.

The chocolate chunks and pistachios added extra yumminess. I couldn't stop eating it. So good!

Pumpkin pie with pan-browned pumpkin for deeper caramelized flavor and a sugar-flour barrier under the custard that keeps the crust crisp. Holiday classic, reimagined.

So quick and the cream sauce was spectacular. Just a hint of mustard and the fresh herbs really brought it to life. I cut down on the cream and it still made plenty of sauce. Worthy of licking the plate clean, although I used some french bread to sop it up!

Buttermilk blueberry scones bake up flaky and golden with juicy blueberries, orange zest, and a cinnamon-sugar cream glaze on top. Wedge-cut from one circle for a quick batch of 18.