5,011 whip recipes

Three-layer chocolate cake filled with Swiss meringue buttercream, covered in whipped cream frosting, and decorated with chocolate rosettes and handmade chocolate squares. A true celebration cake.

Minnesota-style clam chowder loaded with wild rice, potatoes, mushrooms, and cream. A Northwoods twist on New England chowder, finished with a splash of sherry before serving.

Harvest spice tea cake folds steeped autumn-spice tea into a simple egg-and-sugar batter for a fragrant, almost-sponge cake. Served warm with butter, fresh nutmeg, and spiced whipped cream.

Two-color chocolate brownies: ultra-rich dark chocolate brownies with walnuts, topped with a white chocolate cream icing and ground nuts. A bakery-style double-batch for a crowd.

Molded chocolate mousse set in a loaf pan with gelatin, coffee, rum, and whipped egg whites for lift. Sliceable dinner-party dessert topped with vanilla whipped cream.

Quick hot quiche with ham, Swiss cheese, mushrooms, and green peppers in a creamy egg custard with red pepper flakes for gentle heat. Flexible fillings, minimal prep.

Cravatta with asparagus spears wrapped in ham, spread with shallot-mustard cream sauce, and baked with Fontina and Parmesan until bubbly and golden.

Nesselrode pudding pie with a rum-spiked custard, whipped egg whites, and Nesselrode mix set in a pie shell and topped with chocolate shavings. A classic, elegant chilled holiday dessert.

Rich chocolate cheesecake with two pounds of cream cheese, melted semi-sweet chocolate, sour cream, and a chocolate wafer crust. A dense, fudgy showstopper baked low and slow.

Salmon pate made with fresh salmon, whitefish, white wine, cream, and warm spices, baked in a water bath until silky smooth. An elegant make-ahead appetizer for crackers or toast.

Hawaiian cake layered with cream cheese vanilla pudding, crushed pineapple, whipped topping, coconut, walnuts, and maraschino cherries over a yellow cake base. A retro potluck showstopper.

Rich lemon chiffon pie with whipped cream and gelatin-set lemon curd folded together in a baked shell. A bright, airy citrus dessert with a cloud-like texture and tart finish.

No-bake frozen pumpkin pie with crushed gingersnaps, pecans, whipped topping, and pumpkin pie spice in a graham cracker crust. Creamy, spiced, and scoopable.

Baked salmon and whitefish pâté with cream, eggs, wine-softened onions, coriander, and nutmeg. A classic French-style terrine cooked in a water bath and served cold with toast or crackers.

French blueberry tart with a flaky homemade pate brisee and a filling of cooked and fresh blueberries. A classic summer tart served with whipped cream or creme fraiche.

Raspberry paradise pie with a chewy oat-walnut meringue shell holding thickened raspberries, topped with whipped cream and coconut. A gluten-free pie with a built-in granola crust that's crisp on top, chewy at the edges.