Type what you have

Ingredients

• ✓ whipping cream
• ricotta cheese
• salt

Instructions

1. 1 Place ricotta in the bowl of a stand mixer fitted with the wire whip attachment. Start mixer on slow and whip for 2 minutes. Gradually mix in whipping cream and salt. Adjust the mixer speed to the highest level and whip until mixture is light and airy, about 5 minutes.

By thedailygourmet

Ingredients

• ✓ whipping cream
• button mushroom
• mini-bella mushroom
• butter
• onion
• garlic
• chicken breast
• kosher salt
• black pepper
• flour
• parsley
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F.
2. 2 Remove stems from mushrooms, but do not discard them. Using a small melon baller, scoop out insides of each mushroom, leaving at least half the shell to allow more room for filling. Finely chop mushroom stems and centers.
3. 3 Melt butter over medium heat in a large skillet. Add onion and garlic; cook for 1 minute. Stir in chicken, chopped mushrooms, kosher salt, and pepper; cook and stir for 3 minutes. Blend in flour, cream, and 3 tablespoons parsley; cook and stir until bubbly and thickened. Remove from the heat.
4. 4 Spoon mixture evenly into mushroom caps. Place in a lightly oiled, shallow baking dish.
5. 5 Bake in the preheated oven 10 minutes. Top with remaining 2 tablespoons parsley and garnish with cheese. Bake 5 to 10 minutes longer or until hot and cheese melts. Garnish with remaining parsley.

By Diamond Crystal Salt

Ingredients

• ✓ whipping cream
• milk
• vanilla
• white chocolate chip
• whipped cream
• candy cane

Instructions

1. 1 Stir together the whipping cream, milk, vanilla, and white chocolate chips in a slow cooker.
2. 2 Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and candy canes, as desired.

By Diana S

Ingredients

• ✓ whipping cream
• chocolate sandwich cookie
• butter
• marshmallow fluff
• creme de menthe liqueur

Instructions

1. 1 Gather all ingredients.
2. 2 Crush cookies and set aside 1/4 cup of crumbs. Place remaining crumbs in a medium bowl and mix in melted butter; press mixture firmly into the bottom and sides of a 9-inch springform pan.
3. 3 Mix marshmallow fluff and crème de menthe together in a large mixing bowl until smooth.
4. 4 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold into marshmallow mixture.
5. 5 Pour mixture into prepared crust and sprinkle reserved cookie crumbs on top. Freeze until firm, at least 2 hours. Remove from freezer 20 minutes before serving to soften slightly.

By HORVIE

Ingredients

• ✓ whipping cream
• strawberry
• white sugar
• sweetened condensed milk
• strawberry shortcake cup

Instructions

1. 1 Place strawberries and sugar in a bowl; stir in condensed milk and mash with a fork until juicy. Cover the bowl; refrigerate 30 to 60 minutes.
2. 2 Place each shortcake cup on a dessert plate; top with strawberries and juice. Top with whipped cream; serve.

By STARBUCKJB

Ingredients

• ✓ whipping cream
• potato
• salt
• butter
• all-purpose flour

Instructions

1. 1 Place potatoes and salt into a pot and fill with enough water to cover. Bring to a boil and cook until potatoes can be easily pierced with a fork. Drain and transfer to a large bowl. Measure in the butter and cream and mash until completely smooth. Cover and refrigerate overnight.
2. 2 Use your hands to shape the potato mixture into four even logs about 6 inches long. Cut each log into 4 or 5 pieces. Using just enough flour to keep the dough from sticking, roll out each portion as thinly as possible. Flip the dough over frequently and add more flour as needed. Adding too much flour can make the lefse tough so be careful.
3. 3 Heat a lefse grill or griddle over medium heat. Cook one at a time until the lefse are golden brown with darker brown bubbles on each side, flipping over once. Use a flat lefse turner if you have one. Stack finished lefse on a plate or tray and cover with a tea towel to keep them from drying out. Once the lefse are completely cool, wrap in plastic to keep it moist.

By heartymncook

Ingredients

• ✓ whipping cream
• sweetened condensed milk
• water
• vanilla pudding mix
• vanilla wafer
• banana
• lemon juice

Instructions

1. 1 In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat until well blended. Chill 5 minutes.
2. 2 Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl.
3. 3 Top with one-third each of the vanilla wafers, bananas and remaining pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish as desired. Store leftovers covered in refrigerator.

By Eagle brand

Ingredients

• ✓ whipping cream
• butter
• mushroom
• shrimp
• garlic powder
• black pepper
• madeira wine

Instructions

1. 1 In a medium saucepan, saute mushrooms in 1 teaspoon butter until tender. Stir in shrimp, and cook until pink. Transfer to a bowl.
2. 2 In the same saucepan, melt the remaining butter. Slowly mix in cream. Stir in shrimp and mushroom mixture, and season to taste with garlic powder and black pepper. Simmer over very low heat until thick. Just before serving, stir in Madeira wine.

By Mitra Made This

Ingredients

• ✓ whipping cream
• ✓ whipping cream
• irish cream
• confectioners' sugar
• irish cream
• vanilla extract
• egg
• bread
• butter
• dark chocolate chip

Instructions

1. 1 Whisk together the 1/2 oz. Baileys Original Irish Cream, 4 oz. of whipping cream and 2 tbsp confectioners sugar until mixture forms soft peaks. Chill and put aside for topping the finished product.
2. 2 Combine 2 1/2 oz. of Baileys Original Irish Cream, 2 1/2 oz. of whipping cream, 1/2 tsp of vanilla extract and 2 eggs in a shallow dish.
3. 3 Dip the bread into the mixture while heating 1 tbsp butter in a pan for frying.
4. 4 Fry dipped bread until golden brown on each side.
5. 5 Top with whipped cream mixture.

By Baileys

Ingredients

• ✓ whipping cream
• mango flavored rum
• pina colada mix
• pineapple
• vanilla ice cream
• ice
• cherry

Instructions

1. 1 Combine rum, piña colada mix, crushed pineapple with juice, vanilla ice cream, and ice in a blender; blend until slushy.
2. 2 Beat heavy cream in a small bowl with an electric mixer until soft peaks form; stir into piña colada mixture until evenly blended.
3. 3 Divide piña colada among 4 glasses; top each with a cherry.

By Simon'sMom

Ingredients

• ✓ whipping cream
• yellow cake mix
• water
• egg
• vegetable oil
• rhubarb
• sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
2. 2 Prepare cake batter by combining cake mix, water, eggs, and oil together in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into prepared baking pan.
3. 3 Combine rhubarb and sugar together in a bowl; spoon over batter in the pan. Drizzle whipping cream over the top.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Let cake cool completely before turning it out onto a serving dish.

By TUGGLY

Ingredients

• ✓ whipping cream
• butter
• garlic
• chicken broth
• ramen noodle
• soy sauce
• chicken
• everything bagel seasoning

Instructions

1. 1 Melt butter in a heavy skillet over medium heat. Add minced garlic and cook, stirring, until fragrant, about 30 seconds. Add chicken broth, cream, and ramen noodles. Cook, stirring occasionally, until noodles soften, about 3 minutes.
2. 2 Add soy sauce and chopped cooked chicken. Allow to get hot.
3. 3 Serve garnished with everything bagel seasoning if desired.

By thedailygourmet

Ingredients

• ✓ whipping cream
• cooking spray
• pork chop
• mayonnaise
• garlic and herb seasoned panko bread crumb
• cheddar broccoli rice mix
• water
• parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a 6x8-inch casserole dish with cooking spray.
2. 2 Coat one side of the pork chop with mayonnaise and press panko into the mayonnaise.
3. 3 Pour rice mix into the prepared casserole dish. Add water and cream; stir to combine. Place pork chop, coated-side up, into the dish and top with Parmesan cheese.
4. 4 Bake in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By thedailygourmet

Ingredients

• ✓ whipping cream
• egg
• sugar
• vanilla extract
• nutmeg
• milk
• brandy
• spiced rum

Instructions

1. 1 Gather all ingredients.
2. 2 Beat eggs with an electric mixer on medium speed until very frothy, 2 to 3 minutes.
3. 3 Gradually beat in sugar, vanilla extract, and 1/4 teaspoon nutmeg.
4. 4 Stir in cream, milk, brandy, and rum.
5. 5 Cover and chill before serving. Sprinkle individual servings with remaining nutmeg.

By phalanx0

Ingredients

• ✓ whipping cream
• cake mix
• cream cheese
• milk chocolate
• egg
• butter
• margarine
• cream
• strawberry

Instructions

1. 1 Preheat oven to 350 degrees F. Grease and flour 13 x 9 x 2-inch pan.
2. 2 For filling, combine contents of cocoa packet from mix, 1/4 cup cake mix, cream cheese and melted chocolate in large bowl. Beat at high speed with electric mixer for 2 minutes. Add eggs and cream. Beat at high speed for 1 minute. Set aside.
3. 3 For crust, stir remaining cake mix and melted butter in medium bowl. Mixture will be crumbly. Sprinkle mixture into pan. Pour filling over mixture.
4. 4 Bake at 350 degrees F for 30 to 35 minutes. Cool in pan. Refrigerate until chilled. Garnish individual servings with dollops of whipped cream and strawberries.

By Duncan HinesR Canada

Ingredients

• ✓ whipping cream
• chocolate cake mix
• water
• egg
• vegetable oil
• sweetened condensed milk
• butterfinger candy
• caramel ice cream topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into a 13 x 9-inch baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes. Cool completely on a wire rack.
4. 4 Poke holes into cake about 1-inch apart and 1-inch deep using the handle of a wooden spoon; pour sweetened condensed milk over cake. Sprinkle with ½ chopped candy bites; pour caramel topping over top.
5. 5 Spread whipped cream over cake; sprinkle with remaining ½ chopped candy bites. Refrigerate until ready to serve. Store in the refrigerator.

By Butterfinger

Ingredients

• ✓ whipping cream
• milk
• white cornmeal
• egg
• butter
• sugar
• baking powder
• salt
• corn

Instructions

1. 1 Combine milk and cream in a heavy saucepan and bring to a boil over high heat, whisking occasionally. While whisking, pour in cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, about 1 minute. Remove from heat and set aside to cool to room temperature.
2. 2 Transfer cornmeal mixture to the bowl of a stand mixer fitted with a paddle attachment. Add eggs, 2 tablespoons butter, sugar, baking powder, and salt. Mix on medium speed until uniform and aerated, about 15 minutes. Mix in the corn by hand.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Lightly butter a round 1 1/2-quart casserole dish with remaining 1 tablespoon butter. Pour batter into the casserole dish.
5. 5 Bake in the preheated oven until golden brown and puffy and a toothpick inserted in the center comes out clean, about 30 minutes.

By thedailygourmet

Ingredients

• ✓ whipping cream
• butter
• shallot
• sugar
• corn kernel
• water
• nutmeg
• salt

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add shallots and sugar, and saute for 2 to 3 minutes. Stir in corn and water, and cook until tender, about 5 minutes. Gradually stir in cream, and cook until cream is reduced and sauce thickens, about 8 minutes. Season with nutmeg, salt, and pepper.

By Ann

Ingredients

• ✓ whipping cream
• chicken breast
• lemon pepper
• salt
• dill weed
• garlic powder
• butter
• caper

Instructions

1. 1 Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
2. 2 Melt butter in a large skillet over medium heat. Add breasts and increase heat to medium-high; flip frequently, until brown, about 5 minutes. Reduce heat to medium; cook until cooked through, 5 to 7 minutes. Transfer breasts to a warm serving platter; cover with foil.
3. 3 Increase heat to high. Whisk whipping cream into skillet, whisking continuously, until reduced to sauce consistency, about 3 minutes. Off heat, stir in capers; pour over breasts and serve.

By MOMMYTO2BOYS

Ingredients

• ✓ whipping cream
• gelatin
• white sugar
• salt
• egg
• milk
• peppermint extract
• red food coloring

Instructions

1. 1 In a medium saucepan over no heat, combine gelatin, 1/4 cup sugar and salt, mix well and reserve. In a medium bowl, beat together egg yolks and milk, add to gelatin mixture.
2. 2 Cook gelatin and egg mixture in saucepan over low heat; stir constantly until the gelatin dissolves and mixture thickens slightly or about 5 minutes. Remove from heat and add peppermint extract or candy.
3. 3 Add food coloring and mix. Chill in refrigerator until mixture is slightly thicker than the consistency of unbeaten egg whites.
4. 4 In a small bowl, beat egg whites until stiff, but not dry. Gradually add remaining sugar and beat until very stiff and fold into gelatin mixture; fold in whipped cream.
5. 5 Turn into a 5-cup heart-shaped mold; chill until firm. Unmold and garnish with additional whipped cream, if desired; serve.

By Sandra

Ingredients

• ✓ whipping cream
• strawberry
• sugar
• bisquick mix
• milk
• sugar
• butter
• margarine

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Mix strawberries and 1/4 cup sugar in a large bowl; set aside.
2. 2 Stir Bisquick mix, milk, 3 tablespoons sugar, and butter in a medium bowl until soft dough forms. Drop dough by 6 spoonfuls onto an ungreased cookie sheet.
3. 3 Bake in the preheated oven until golden brown, 10 to 12 minutes. Meanwhile, beat whipping cream in a medium bowl with electric mixer on high speed until soft peaks form.
4. 4 Split warm shortcakes; fill and top with strawberries and whipped cream.

By Bisquick

Ingredients

• ✓ whipping cream
• corn kernel
• milk
• salt
• monosodium glutamate
• sugar
• white pepper
• cayenne pepper
• flour
• butter

Instructions

1. 1 Place corn kernels, whipping cream, milk, salt, flavor enhancer, sugar, and white or cayenne pepper in a large stockpot. Bring to a slow, low boil beginning on medium heat, stirring frequently. Simmer for 5 minutes on low heat.
2. 2 Melt butter in the microwave, or in a small saucepan on low heat. Whisk in flour until smooth. Stir into the corn until well blended. Enjoy!

By FoodieWife

Ingredients

• ✓ whipping cream
• all-purpose flour
• hollandaise sauce mix
• half-and-half
• butter
• seafood seasoning
• mustard
• celery seed
• crabmeat
• cooking sherry

Instructions

1. 1 Blend flour and hollandaise sauce mix with 2 cups half-and-half in a medium bowl.
2. 2 Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, whipping cream, seafood seasoning, dry mustard, and celery seed. Bring to a simmer and reduce heat to low.
3. 3 Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.

By KARYN821

Ingredients

• ✓ whipping cream
• leek
• butter
• garlic
• mustard
• salt
• black pepper
• nutmeg
• parmesan cheese

Instructions

1. 1 Trim the leeks and remove the tough outer leaves. Slice the white and light green part into 1/4-inch rings, put them into a large bowl of water and swish gently to remove any dirt or sand; drain in a colander.
2. 2 Heat a large skillet over medium-high heat and melt butter. Add leeks and cook until they are just starting to get tender and lightly browned, about 2 minutes. Stir in the garlic and sauté until fragrant, 30 seconds to 1 minute.
3. 3 Stir together whipping cream and Dijon mustard and pour into the skillet, stirring until well incorporated. Reduce heat to low and simmer until leeks are tender but still crisp, 6 to 8 minutes (don't overcook). Season with salt and pepper and remove skillet from heat.
4. 4 Sprinkle with nutmeg and Parmesan cheese; serve immediately

By lutzflcat

Ingredients

• ✓ whipping cream
• greek yogurt
• red curry paste
• honey
• ham
• potato
• leek
• salt
• black pepper
• monterey jack cheese
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
2. 2 Stir together whipping cream, yogurt, curry paste, and honey; pour half into the dish. Arrange ham, potatoes, and leek in an overlapping layer, then top with remaining whipping cream mixture. Sprinkle with salt, 1/2 teaspoon pepper, and cheese.
3. 3 Bake, covered with aluminum foil, for 40 minutes. Uncover and continue baking until potatoes are tender and top is golden brown, about 20 minutes more. Let stand for 15 minutes. Garnish with remaining black pepper and green onion.

By Allrecipes Allstars

Ingredients

• ✓ whipping cream
• butter
• phyllo dough
• halibut fillet
• salt
• pepper
• dill
• lemon juice
• green onion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half.
3. 3 Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet. Place on a baking sheet, and lightly brush with butter. Repeat with remaining fillet.
4. 4 Bake in a preheated oven until pastry is puffed and golden brown, about 12 to 15 minutes.
5. 5 Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium, and stir in cream. Simmer until cream thickens somewhat. Stir in green onions, and season with salt and pepper. Serve halibut on a pool of sauce.

By JAYDA

Ingredients

• ✓ whipping cream
• water
• ham bone
• potato
• cabbage
• celery
• green onion
• water
• all-purpose flour

Instructions

1. 1 Bring 3 quarts water and ham bone to a boil in a large stockpot. Boil until meat comes off easily from bone, about 1 hour. Remove bone from broth, allow to cool enough to touch, then remove as much meat as possible. Transfer meat to a resealable plastic bag; seal the bag and refrigerate.
2. 2 Pour broth into a large bowl; cover and refrigerate 8 hours to overnight. Skim and discard any fat from the top of chilled broth; transfer broth to a large pot.
3. 3 Bring broth to a boil; add potatoes, cabbage, celery, and reserved ham meat. Reduce heat and simmer until potatoes are tender, about 45 minutes.
4. 4 Whisk together 1/2 cup water and flour in a small bowl until smooth; whisk into soup until thickened. Stir in light cream until incorporated.

By Jennifer W

Ingredients

• ✓ whipping cream
• gelatin
• water
• white sugar
• apple cider vinegar
• water
• mustard powder
• salt
• egg

Instructions

1. 1 Dissolve gelatin in 2 tablespoons cold water in a small bowl; transfer to a blender. Add sugar, vinegar, ⅓ cup water, mustard powder, and salt to blender; blend until smooth. Add eggs; blend until smooth.
2. 2 Place a mixing bowl over a pot of boiling water; pour mustard mixture into bowl. Cook and stir until thick like a custard. Remove from heat; cool completely.
3. 3 Beat heavy cream in a separate bowl with an electric mixer until soft peaks form. Fold whipped cream into mustard mixture.
4. 4 Lightly grease a 1-quart ring mold; pour in mustard-cream mixture. Chill in refrigerator 8 hours to overnight. Serve with ham.

By wilco

Ingredients

• ✓ whipping cream
• white sugar
• cornstarch
• milk
• semisweet chocolate chip
• vanilla extract
• powdered sugar
• dark chocolate
• pie crust

Instructions

1. 1 Mix together sugar and cornstarch in a medium saucepan until well blended. Stir in milk gradually. Turn heat to medium and constantly stir until boiling. Remove from heat.
2. 2 Add chocolate chips and vanilla extract to hot milk mixture; stir until smooth and chocolate chips have melted. Transfer into a large mixing bowl, cover with plastic wrap, and place on the counter until cooled to room temperature.
3. 3 Meanwhile, combine 2 cups whipping cream and powdered sugar in a large bowl; beat with an electric mixer until soft peaks form.
4. 4 Uncover cooled chocolate mixture and beat with clean beater attachments until light and fluffy. Gently fold half of whipped cream mixture into chocolate mixture, being careful not to overmix. Spoon into pie crust and top with remaining whipped cream. Refrigerate until firm, 2 to 3 hours. Serve.

By FLUTTER1

Ingredients

• ✓ whipping cream
• chocolate cookie crumb
• butter
• cream cheese
• white sugar
• peppermint extract
• egg
• sugar
• candy cane

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix cookie crumbs and butter; press into bottom of 9-inch springform pan.
3. 3 Beat cream cheese and 3/4 cup sugar in large bowl with mixer until blended. Add extract; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
4. 4 Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
5. 5 Beat cream in separate bowl with mixer on high speed until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form; spoon over cheesecake. Sprinkle with crushed candy.

By PHILADELPHIA Cream Cheese