685 whipped cream recipes

Black pepper cream biscuits: flaky buttermilk biscuits topped with a cream wash and a bold crack of coarse pepper. Savory biscuits that hold up to gravy, eggs, or a slab of ham.

Red pear sorbet grates ripe red pears with their skins on for a delicately pink, naturally textured frozen dessert. Simple syrup and lemon juice amplify the pear flavor. No peeling required.

Peach tres leches cake soaked in three milks and peach schnapps, topped with star anise and cinnamon poached peaches, vanilla whipped cream, and crispy meringue strips.

Creamy Southwestern grilled cactus soup with nopalitos, jicama, broccoli, corn, and melted cheese in a roux-thickened broth. A bold, one-of-a-kind bowl.

Pumpkin praline pie with a spiced condensed milk custard filling topped with pecan halves in a brown sugar and cream praline glaze. A Thanksgiving showstopper.

Fudge pudding cake that bakes into two layers: chocolate cake on top and a rich fudge sauce on the bottom. A self-saucing dessert with walnuts and real chocolate.

Peanut butter chocolate cream pie with a stovetop chocolate custard layered between two peanut butter crumb stratas. Real unsweetened chocolate, not pudding mix. The diner-counter classic.

Rolled animal cookies made from buttery sugar cookie dough with cream, cut into animal shapes and decorated with colored sugar, chocolate sprinkles, and raisins. Great for Christmas tree ornaments.

Red bell pepper bisque thickened with overcooked rice instead of flour, pureed silky smooth with cream, milk, and a touch of cayenne. A make-ahead soup with vibrant color.

Pasta Chimayo tosses penne in a smoky ancho chile cream sauce with tequila-flambéed shrimp. A New Mexican-meets-Italian fusion dish that brings serious restaurant flair to weeknight dinner.

Creamy peanut butter sauce with soy, sesame oil, garlic, and a hit of hot sauce tossed with spaghetti and topped with fresh cilantro. Nutty, savory peanut noodles in 30 minutes flat.

Mont Blanc dessert: a crisp meringue base ringed with piped vanilla-chestnut puree vermicelli and crowned with vanilla cream and grated dark chocolate. The classic French patisserie centerpiece.

Gateau St. Honore with a puff pastry base, caramel-dipped cream puffs, brandy-raisin chocolate mousse filling, and piped whipped cream in alternating chocolate and vanilla stripes. A showstopping French patisserie centerpiece.

A buttery bundt pound cake with a tight, tender crumb, crowned with sweetened whipped cream and fresh sliced strawberries. Simple from-scratch baking at its finest.

No-bake frozen chocolate pie built from cream cheese, cocoa, and whipped topping folded into a baked pie shell. A make-ahead summer dessert that slices straight from the freezer.

A slick trick--a super dessert! Be ready to serve seconds--you'll have requests.