3,650 whipped cream recipes

No-bake raspberry chiffon pie in a cinnamon vanilla wafer crust with whipped cream, gelatin-set raspberry filling, and lemon zest. A light, creamy frozen raspberry dessert that chills to a mousse-like texture.

Lencseleves fogoyhussal, a traditional Hungarian lentil soup with partridge, smoked bacon, and a mustard cream finish. A hearty game-day soup rooted in Hungarian hunting tradition.

Make this fresh strawberry glaze pie to impress your family or guests with seasonal and fresh strawberries.

Cream of shiitake mushroom soup with a dual chicken-beef stock base and crushed toasted sesame seeds for body. A rich, earthy soup garnished with chives.

Chilled curried broccoli soup pureed smooth with chicken stock and finished with cold cream and fresh watercress. A silky, spiced cold soup that comes together in under 45 minutes.

Fresh berry filling and topping make this delicious shortcake outstanding.

Golden onion quiche built on a full pound of slow-caramelized onions and sharp Gruyere, suspended in a heavy-cream custard. French bistro flavor, deeply savory, and worth every minute of stirring.

This is a wonderful dish for a first course. It is very rich.

Steamed mussels tossed in caramelized onions, white wine broth, balsamic vinegar, and cream. A rich, savory one-pot seafood dish that's restaurant-quality in about an hour.

Pan-fried softshell crabs in butter with a white wine cream sauce finished with Dijon mustard and fresh chives. Golden, crispy shells give way to sweet crab meat under a tangy, herb-laced pan sauce.

Oysters Rockefeller, the New Orleans classic appetizer with fresh oysters on the half shell topped with a rich spinach, scallion, and anchovy butter and broiled hot.

A deliciously seasoned soft spread served as part of the cheese course at a restaurant in Lyons, France.

Sauteed shrimp in a honey cream sauce with white wine, Roma tomatoes, and fresh basil, served over fettuccine. A restaurant-quality pan sauce in under 30 minutes.

Tender veal pieces browned with garlic, then braised with lemon zest, sage, and a touch of cayenne before finishing in a silky cream sauce. A refined one-hour dinner for four.

Poached halibut rolls in a creamy tomato tarragon sauce made entirely in the microwave. Fillets are rolled, poached in broth with Dijon mustard, then finished with cream and paprika.

Honey apple pie with Granny Smith apples in a honey-cream sauce dusted with cinnamon and nutmeg. Open-faced, no top crust, and caramelized to golden perfection.