415 heavy cream recipes

Mocha whipped cream filling with heavy cream, cocoa, coffee zest, and Kahlua. A rich, piped filling and frosting for graham cracker cake that keeps 3 days refrigerated.

Roquefort mousse blends pungent French blue cheese with cream cheese and butter, then lightens it with whipped cream and beaten egg white into a chilled molded appetizer. Sharp, airy, and built for a wine and cracker board.

Greek taramasalata-style pate of smoked cod roe whipped with olive oil, lemon, garlic, and a fold of cream into a silky pale-pink dip, served cool with warm pita.

Traditional Irish carrageen pudding set with seaweed, sweetened with honey and lemon, then lightened with whipped cream and beaten egg white. A delicate, silky cold dessert.

Creme Fraiche is so versatile, it can be used in plenty of ways, and just a spoonful adds the creaminess and richness, it's used so often in desserts; and instead of store-bought, you can actually make your own delicious and creamy creme fraiche.

Halloween truffles: two-ingredient chocolate ganache truffles rolled in cocoa, coconut, or nuts and topped with mini pumpkin decorations. The easiest Halloween party dessert that looks like it came from a chocolatier.

Cold seafood dip built on the surprise of sea cucumber, blended into a fluffy mix of cream cheese and whipped heavy cream. Three ingredients, served chilled with potato chips or crackers.

Classic Florentine cookies with chopped almonds, brown sugar, and cream, finished with a smooth chocolate coating on the bottom. Thin, lacy, and elegantly crisp.

Swedish veal roulades with a ground veal and mashed potato filling, rolled around paper-thin leeks and browned in butter. Finished with a quick cream pan sauce, these are a classic Scandinavian main dish worth mastering.

No-bake marshmallow cream peach pie folds melted marshmallows, whipped cream, and diced fresh peaches into a graham cracker crust. Five ingredients, no oven, hours of fridge time for a cool summer slice.

Three mini cream puff fillings: smoked salmon mousse, curried caramelized onions, and a crab-cream cheese spread with red peppers. Ready to pipe into pate a choux for elegant hors d'oeuvres.

Creamy Wisconsin-style beer and cheddar soup with chicken stock, heavy cream, and egg yolks. A pub-style soup with sharp cheddar tang and the subtle bitterness of beer.

Creamy horseradish sauce folds prepared horseradish, Dijon mustard, and a pinch of paprika into freshly whipped cream. The classic sharp-yet-cloudlike accompaniment to prime rib.

Slow cooker chocolate fondue with chocolate almond candy bars, marshmallows, and whipping cream. Stays warm and glossy for hours of dipping without scorching. Five ingredients, no babysitting.

Rum eggnog sauce made with store-bought eggnog, whipped cream, and rum or brandy. A creamy, boozy holiday dessert sauce thickened in the microwave.

Traditional New Orleans cafe au lait made with Luzianne chicory coffee and scalded milk with cream. A warm, velvety Cajun coffee drink that captures the soul of the French Quarter.