5,012 whip recipes

Elegant chicken breasts with a mousseline-style spinach filling tucked under crispy skin, finished with a glossy Madeira pan sauce. A restaurant-worthy dinner you can prep a full day ahead.

Master chef puff pastry made with classic French lamination and six single turns, building hundreds of buttery flaky layers. Restaurant-quality dough for tarts, vol-au-vents, napoleons, and palmiers.

Sauteed chicken breasts in a lemon cream sauce with dry vermouth, Parmesan, and chicken broth. A one-skillet dinner served over egg noodles in 30 minutes.

Light angel food cake rolled with a tangy lemon cream filling made from sweetened condensed milk and whipped topping. A stunning no-fuss dessert that starts with a box mix.

Orange creamsicle pie: a frozen graham-crust pie blending vanilla ice cream with thawed orange juice concentrate. The childhood ice cream truck favorite, sliceable on a plate.

Layered banana icebox dessert with a graham cracker crust, whipped butter and powdered sugar filling, sliced bananas, crushed pineapple, and whipped topping. Chills overnight.

No-bake chocolate cheesecake with a graham cracker crust, cream cheese, melted chocolate chips, and whipped cream set with gelatin. No oven needed for this rich, silky dessert.

Oreo mud pie with layered chocolate and coffee ice cream on a chocolate wafer crust, topped with whipped cream, fudge, and toasted walnuts. The 1970s diner classic frozen dessert.

Angel food cake split into four layers and filled with strawberry and chocolate ice cream. Covered in whipped cream frosting with almonds and chocolate leaves.

Georgia peach shortcake with cinnamon-brown sugar biscuit layers, pecan pieces, sliced ripe peaches, and almond-flavored whipped cream. Southern summer dessert at its peak.

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.

Homemade pralines and cream ice cream, a Southern custard-based ice cream studded with chunks of homemade buttermilk pralines. Real cooked custard churned with heavy cream for a proper old-fashioned ice cream parlor texture.

No-bake mandarin orange pie with a creamy lemon gelatin filling and whipped cream in a pre-made pie shell. Light, citrusy, and chilled to a silky set.

Cactus honey sherbet swirls magenta prickly pear juice with peeled peaches, wildflower honey, lemon, and a fold of whipped cream for a Southwestern frozen dessert that lands somewhere between sorbet and ice cream.

Sautéed cubed veal in cream sauce with shallots, white wine, and a finishing trio of parsley, tarragon, and chives. A French bistro main with restaurant polish.

Cheesy spinach quiche with Swiss cheese, heavy cream, and chopped spinach baked into a flaky par-baked crust. Vegetarian main for brunch, lunch, or weeknight dinner.