2,829 vanilla cream recipes

Old-fashioned Christmas fudge packed with candied pineapple, candied cherries, almonds, and pecans. Creamy, fruity, and nutty in every square, this holiday candy makes 80 pieces for gifting.

Creamy vanilla cheesecake bars on a rich chocolate-graham cracker crust. Melted chocolate chips and butter hold the base together while sweetened condensed milk makes the filling impossibly smooth.

Lady Bird Johnson's famous lemon cake with 8 egg yolks, fresh lemon, and a tangy lemon icing. The First Lady's favorite recipe straight from the Texas White House.

Old-fashioned white holiday fudge loaded with brazil nuts, pecans, walnuts, candied cherries, and pineapple. A cooked cream fudge that chills overnight and makes over 100 pieces for holiday gift giving.

Rich, fudgy chocolate cake hiding a gooey caramel filling baked right inside. Sour cream keeps it impossibly moist while melted caramels and condensed milk create a buttery surprise layer.

Pistachio swirl fudge made in the microwave with semi-sweet chocolate, sweetened condensed milk, and a vanilla cream cheese swirl. No thermometer needed.

Chocolate-marbled fudge layered with veins of semisweet chocolate suspended in a vanilla cream fudge base. Classic soft-ball candy-thermometer technique with sugar, heavy cream, and corn syrup.

Easy sour cream coffee cake built on a doctored cake mix with a cinnamon-brown-sugar swirl running through a tender bundt. Vanilla and a whisper of lemon extract keep every slice moist and bright.

German chocolate pie with a silky cocoa custard, flaked coconut and evaporated milk baked into a single crust. The flavors of the classic layer cake in a one-bowl pie.

Christmas cream wafers sandwich tinted buttercream between sugar-coated, fork-pricked butter wafers. A retro holiday cookie that comes together with just five ingredients in the dough.

Layered banana pudding made from scratch with brown sugar custard, whipped cream, sliced bananas, and optional walnuts. Rich, creamy, and no box mix needed.

Stovetop cantaloupe custard pie with pureed melon cooked into a thick, silky filling, poured into a baked shell, and topped with fresh whipped cream. Simple, old-fashioned, and full of melon flavor.

Brown butter blackberry charlotte with ladyfingers, eggs, and vanilla baked until crusty on top and custard-smooth inside. A French-style dessert that freezes beautifully for up to 4 months.

Fudgy chocolate pie with unsweetened chocolate, butter, and corn syrup baked in a flaky crust. The center stays soft and brownie-like while the edges set firm. Serve warm with ice cream.

Homemade Irish cream liqueur made in a blender with whiskey, sweetened condensed milk, heavy cream, eggs, chocolate syrup, and instant coffee. Bottled and chilled, keeps for a month.

Lemon rose geranium angel cake: a classic cloud-light angel food cake perfumed from below by fresh lemon rose geranium leaves lining the pan. Delicately floral, snow-white, and finished with fresh berries and edible flowers.