2,908 vanilla cream recipes

From-scratch devil's food cake with boiling water for intense chocolate depth, topped with a fudge frosting made from melted semi-sweet chocolate and butter.

Chocolate cream cheese gooey butter bars with a chocolate cake mix base, chopped pecans, and a sweet cream cheese topping. A St. Louis-style gooey butter cake in bar form.

Wheat-free chocolate cream cake made with ground hazelnuts instead of flour, spiked with Frangelico, and topped with hazelnut whipped cream and chocolate curls.

No-bake pumpkin ice cream pie in a graham cracker crust with vanilla ice cream, pumpkin puree, and warm spices. A frozen Thanksgiving dessert that takes minutes to assemble and tastes like fall in every bite.

Persimmon cream pie with a custard of egg yolks, cream, and ripe persimmon pulp, crowned with a sticky pecan praline crumble. The fruit must be jelly-soft for the right honeyed flavor.

Chocolate custard chocolate cheesecake combines a rich pudding-based chocolate filling with cream cheese and folded egg whites, topped with sour cream over a graham cracker crust. Deeply chocolatey, custard-soft.

Pecan tossies with cream cheese pastry cups filled with a brown sugar, butter, and pecan filling. Miniature pecan pies baked in muffin tins for bite-sized holiday treats.

Orangesicle pie layers a creamy orange custard over a graham cracker crust, finished with a sweetened cream cheese topping. Tastes like a frozen orange creamsicle in pie form.

Hazelnut torte with ground filberts folded into a light sponge cake, split and filled with vanilla whipped cream. A classic European-style nut torte garnished with strawberries.

Snow cap meringue cookies fold semi-sweet chocolate chips into low-and-slow baked egg-white meringues, then dip the tops in melted white chocolate. Crisp, airy holiday cookies. Makes 6 dozen.

This delicious peanut butter cream pie is super creamy but without cream. The custard like base is made with milk, egg yolks and corn starch. Instead of whipped cream, use whipped egg whites as topping.

Buche de Marrons au Chocolat, a French chestnut and chocolate log (no-bake variation of buche de Noel) with Calvados, wrapped in whipped cream bark and garnished with candied violets. A show-stopping Christmas dessert.

Fudgy chocolate brownies built on bittersweet chocolate, sour cream, and a final fold of chopped chocolate chunks. Dense, gooey center with a thin crackled top.

Vintage stuffed date drops from the 1950s: pecan-stuffed dates dipped in sour cream cookie batter, baked into tender little drops, and finished with a browned-butter golden glaze.

Almond macaroon brownies layer a rich chocolate brownie base with a cream cheese, coconut, and almond macaroon topping, finished with a chocolate drizzle. One pan, two indulgent textures.

Rhubarb tart with orange glaze layers tart-sweet rhubarb over buttery puff pastry, then gets brushed with a reduced citrus syrup. Two rectangles, one sheet pan, one of the easiest stone-fruit-season desserts going.