3,726 whip cream recipes

Creamy pasta with pine nuts builds a quick roux-based cream sauce with white wine, fresh dill, and toasted pine nuts. A 20-minute alternative to Alfredo with brighter, herbier character.

With marshmallows and a hint of mint, this pie is a great way to end off any holiday festivities.

A from-scratch coconut custard pie with a silky cream and egg yolk filling loaded with shredded coconut, topped with billowy golden meringue. Old-fashioned diner pie done right at home.

Black Forest cheesecake layers chocolate wafer crust, almond-scented chocolate cream cheese filling, and cherry pie topping with whipped cream. The German classic, cheesecake-style.

Creamy garlic mushroom pasta with assorted mushrooms, shallots, and a splash of sherry finished in heavy cream. A restaurant-style vegetarian pasta that comes together in one skillet.

Warm pineapple mousse baked in souffle dishes with a hidden layer of shredded coconut, finished under the broiler with caramelized powdered sugar. An elegant tropical dessert.

Rich yet delicate, and creamy scallop mousse served in phyllo pastry shells as a canapé.

No-bake peppermint fudge pie layered into a chocolate wafer crust, with a creamy marshmallow filling studded with crushed peppermint candy. A holiday classic with cool, minty crunch.

Old-fashioned peach shortcake with tender butter biscuits split and filled with sugared peaches and fresh whipped cream. Served warm for a classic summer dessert.

Quiche filled stuffed mushrooms with a bacon, Swiss cheese, and cream custard baked inside large mushroom caps. Individual crustless quiches that use the mushroom itself as the shell.

Decadent amaretto chocolate cheesecake with an amaretti cookie crust, dark chocolate-almond filling spiked with liqueur, and crunchy amaretti folded into the batter. Italian-inspired showstopper.

Crabmeat stuffed ravioli served with a sauce béchamel. Takes time to make but well worth the effort to impress our just tread yourself!

Honey devil's food cake uses 2 cups of honey instead of sugar for a deeply moist, fudgy chocolate layer cake. Topped with a whipped chocolate honey frosting made from cocoa and heavy cream.

Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.

Made this for lunch today, and it was yummy. It was like a frittata or omelette. The recipe was quite easy to follow, and I think I can use leftover chicken or turkey meat to replace pork. Have saved the recipe to my recipe box! Thanks for sharing it.

The hot fudge sauce, the chocolate cake and the brownie like texture will make you touch the heaven.