Type what you have

Ingredients

• ✓ whipping cream
• milk
• gelatin
• white sugar
• vanilla extract
• strawberry
• water

Instructions

1. 1 Pour milk into a bowl. Sprinkle gelatin over top; let sit until gelatin softens, about 5 minutes.
2. 2 Combine cream and ¼ cup sugar in a saucepan over medium heat; stir in gelatin mixture. Cook and stir until gelatin completely dissolves, about 3 minutes; add 2 teaspoons vanilla extract. Divide mixture among 6 ramekins; cover and chill at least 4 hours.
3. 3 Combine strawberries, remaining ¼ cup sugar, water, and remaining 2 teaspoons vanilla extract in a saucepan over medium heat, crushing strawberries with a potato masher while sauce cooks. Simmer until sugar has dissolved and sauce has thickened, about 10 minutes; cool.
4. 4 Remove chilled panna cotta from the refrigerator shortly before serving. Dip bottoms of ramekins in warm water to help loosen the custard. Run a thin-bladed knife around the inner edge of each ramekin to loosen; invert onto a dessert plate to unmold. Spoon strawberry sauce over panna cotta.

By Colleen Mitchell

Ingredients

• ✓ whipping cream
• linguine pasta
• butter
• onion
• garlic
• mushroom
• ham
• basil
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. 2 Melt butter in a saute pan over medium heat. Cook and stir onion, garlic, and mushrooms in butter until tender. Reduce heat, and slowly stir in cream. Continue cooking until sauce has thickened, add ham and basil, and simmer for 10 more minutes.
3. 3 In a large bowl, toss linguine with cream sauce, and season with freshly ground black pepper.

By Cindy

Ingredients

• ✓ whipping cream
• spaghetti
• bacon
• olive oil
• onion
• garlic
• vermouth
• parmesan cheese
• egg
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve 2 tablespoons bacon fat in the skillet and discard the rest. Chop bacon when cool enough to handle.
3. 3 Add 1 tablespoon olive oil and onion to reserved bacon fat in the skillet. Cook over medium-high heat until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute. Mix in chopped bacon.
4. 4 Drain spaghetti, transfer to a large serving bowl, and mix in remaining 1 tablespoon oil. Add bacon-onion mixture, Parmesan cheese, cream, eggs, and pepper to the hot pasta; stir until spaghetti is well coated and sauce is creamy.

By ShaneRyan

Ingredients

• ✓ whipping cream
• spaghetti
• olive oil
• pancetta bacon
• garlic
• parmesan cheese
• egg yolk
• basil
• parsley
• chicken
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
2. 2 Meanwhile, heat olive oil in a large, heavy skillet over medium heat. Add pancetta and garlic; cook until browned and crisp, about 8 minutes. Remove from heat; cool slightly.
3. 3 Whisk heavy cream, Parmesan cheese, egg yolks, basil, and parsley together in a large bowl until well blended.
4. 4 Stir chicken into pancetta mixture until well combined. Toss in spaghetti and cream mixture over medium-low heat until chicken is heated through and sauce thickly coats spaghetti, about 4 minutes. Do not boil, or eggs will scramble. Season with salt and black pepper. Transfer to a serving bowl.

By lauren 1891

Ingredients

• ✓ whipping cream
• manicotti shell
• turkey sausage
• roasted garlic spaghetti sauce
• granulated garlic
• italian seasoning
• mozzarella cheese
• cooking spray
• butter
• all-purpose flour
• fontina cheese
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook manicotti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain; cool.
2. 2 Meanwhile, heat a large skillet over medium-high heat. Add sausage; cook and stir until browned and crumbly, 5 to 7 minutes. Drain excess grease.
3. 3 Add 2 cups spaghetti sauce, garlic, and Italian seasoning to sausage; simmer for about 10 minutes.
4. 4 Cut open manicotti tubes; lay flat. Place about 3 tablespoons sausage mixture down middle of flattened tubes; divide and sprinkle 2/3 cup mozzarella cheese on top sausage mixture. Roll up tubes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 9x13-inch casserole dish with cooking spray.
6. 6 Melt butter in a medium saucepan over medium heat. Whisk in flour until a smooth paste forms. Slowly pour in cream, whisking to prevent any lumps. Cook until thickened, about 5 minutes. Whisk in Fontina cheese, 1/2 cup mozzarella cheese, and Parmesan cheese until thoroughly blended.
7. 7 Pour 1/2 cheese sauce into the prepared casserole dish. Place stuffed tubes, seam-sides down, over sauce; pour remaining 1/2 cheese sauce on top. Pour remaining 1 cup spaghetti sauce down middle of casserole.
8. 8 Bake in the preheated oven until golden, 20 to 25 minutes.

By thedailygourmet

Ingredients

• ✓ whipping cream
• chicken breast
• tapioca starch
• all-purpose flour
• salt
• egg
• olive oil
• butter
• garlic
• chicken broth
• pinot grigio wine
• lemon
• parsley
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Use a sharp knife to cut each chicken breast horizontally into 3 thin pieces.
3. 3 Combine tapioca starch, flour, and salt in a shallow dish and mix well. Place eggs in another shallow dish, and beat well.
4. 4 Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Dip chicken first in flour mixture, then into the eggs, coating completely. Cook chicken, in batches if necessary, until golden and no longer pink in the center, 2 to 3 minutes per side. Remove chicken to a rimmed baking sheet lined with a drip tray.
5. 5 Place chicken in the preheated oven to keep warm.
6. 6 Meanwhile, reduce heat to medium-low, and melt remaining 1 tablespoon butter in the skillet. Saute garlic until fragrant, about 1 minute. Stir in cream, broth, wine, lemon juice, parsley, salt, and pepper. Cook, stirring constantly, until sauce has reduced. Sauce can break if the heat is too high and it's not stirred regularly. Serve chicken topped with sauce.

By thedailygourmet

Ingredients

• ✓ whipping cream
• sweetened condensed milk
• passion fruit juice concentrate

Instructions

1. 1 Pour the whipping cream, condensed milk, and passion fruit juice into a blender. Blend on low until light and fluffy, 30 seconds to 1 minute. Pour into a serving bowl or dessert dishes, and refrigerate at least 30 minutes before serving.

By Rena Lynn

Ingredients

• ✓ whipping cream
• all-purpose flour
• salt
• egg

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 In a large bowl, whip all of the eggs along with the whipping cream and salt, until fluffy. Fold in the flour, and pour the mixture into four 9-inch cake pans.
3. 3 Bake at 450 degrees F (230 degrees C) for 15 to 20 minutes.

By Sallie

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
• vanilla wafer
• cream cheese
• confectioners sugar
• cherry pie filling

Instructions

1. 1 Crumble cookies into a 9x9 inch pan and set aside. In a medium bowl, whip cream and set aside.
2. 2 In a separate mixing bowl, whip together cream cheese and confectioners' sugar until smooth and fluffy. Fold whipped cream into cream cheese mixture and spoon over crumbled cookies. Spread pie filling over top and refrigerate overnight.

By DAYLERENE

Ingredients

• ✓ whipping cream
• powdered sugar
• cocoa powder
• butter
• vanilla extract

Instructions

1. 1 Combine powdered sugar and cocoa powder in a large bowl. Add butter and mix with an electric mixer until crumbly. Slowly add whipping cream and mix until frosting comes together. Add vanilla extract and mix to the desired texture, adding more whipping cream, 1 tablespoon at a time, if frosting is too thick.

By FoodJunkie

Ingredients

• ✓ whipping cream
• miniature marshmallow
• milk
• milk chocolate
• graham cracker crust

Instructions

1. 1 Melt marshmallows with milk in a microwave-safe container in a microwave in 30-second increments, stirring between each, until smooth. Slowly add chocolate and stir until completely melted.
2. 2 Beat whipping cream in a separate bowl using a mixer until thick. Stir into chocolate mixture. Pour into pie crust.
3. 3 Cover and refrigerate for 4 hours.

By Jill

Ingredients

• ✓ whipping cream
• half-and-half
• bittersweet chocolate
• white sugar
• vanilla extract
• cinnamon
• red wine

Instructions

1. 1 Combine 1/2 of the half-and-half and 1/2 of the cream into a saucepan over low heat. Add chopped chocolate to the warmed cream mixture, whisking constantly (to prevent scalding) until chocolate is melted, 2 to 3 minutes. Pour in remaining half-and-half, remaining cream, sugar, vanilla extract, and cinnamon.
2. 2 Add red wine and allow to bubble for about 3 minutes. Remove from the heat and pour into a coffee mug to serve.

By thedailygourmet

Ingredients

• ✓ whipping cream
• butter
• pork chop
• black pepper
• garlic powder
• blue cheese

Instructions

1. 1 Melt butter in a large skillet over medium heat. Season pork chops with black pepper and garlic powder. Fry chops in butter until no longer pink and the juices run clear, 20 to 25 minutes. Turn occasionally to brown evenly.
2. 2 Remove chops to a plate and keep warm. Stir whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.

By Toni

Ingredients

• ✓ whipping cream
• butter
• sugar
• graham cracker crumb
• sweetened condensed milk
• cranberry sauce

Instructions

1. 1 Melt the butter in a skillet over medium heat. Stir in the sugar and cook until bubbling, about 1 minute. Add the graham cracker crumbs; stir until the color deepens, about 3 minutes. Turn out onto a plate to cool.
2. 2 Combine the condensed milk and cranberry sauce in a mixing bowl, blend together with a hand mixer until the mixture thickens. Place the whipping cream in a separate bowl and beat with an electric mixer until firm peaks form; fold into the cranberry mixture.
3. 3 Layer 1/4 cup of the cranberry mixture into each of six (8 ounce) wine goblets or glasses; top each with 1 tablespoon of the crumbs. Repeat layering. Refrigerate at least 1 hour, up to 4 hours.

By susieqsb

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
• milk
• egg
• white sugar
• white sugar
• pound cake
• cream sherry

Instructions

1. 1 Pour the milk into a microwave proof pitcher, and cook in the microwave on high until the milk begins to simmer, 4 to 5 minutes depending on the microwave. Meanwhile, whisk the eggs together with 1/4 cup sugar in a large bowl. Once the milk is hot, slowly drizzle into the eggs while whisking until all of the milk has been incorporated. Scrape the custard into a saucepan. Cook over medium heat, stirring frequently, until the custard has thickened enough to coat the back of a metal spoon, about 5 minutes. Pour the custard into a bowl, cover with plastic wrap, and refrigerate several hours until cold.
2. 2 Whip the cream with the remaining 2 tablespoons of sugar to firm peaks; set aside. Line the bottom and sides of a trifle bowl with half of the pound cake slices. Drizzle the pound cake slices with half of the sherry. Pour 1/3 of the cold custard into the trifle dish and smooth the top. Repeat to make two more layers of pound cake, sherry, and custard. Top with whipped cream.
3. 3 Cover the dish with plastic wrap, and refrigerate at least 2 hours before serving to allow the flavors to blend.

By Lisawas

Ingredients

• ✓ whipping cream
• whole milk yogurt
• sugar
• pumpkin puree
• brandy
• vanilla extract
• pumpkin pie spice
• salt

Instructions

1. 1 Combine the yogurt, cream, sugar, pumpkin puree, brandy, vanilla extract, pumpkin pie spice, and salt in a mixing bowl. Whisk together until the sugar and salt have completely dissolved. Cover, and refrigerate overnight.
2. 2 Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency, about 20 minutes. Transfer ice cream to a one- or two-quart lidded container. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

By STARFLOWER

Ingredients

• ✓ whipping cream
• orange juice
• egg
• white sugar
• butter
• angel food cake
• mandarin orange

Instructions

1. 1 Stir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours.
2. 2 Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours.
3. 3 To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve.

By CHEFBETHPHX

Ingredients

• ✓ whipping cream
• pomegranate juice
• sugar
• lemon juice
• salt
• water
• gelatin

Instructions

1. 1 Stir together pomegranate juice, sugar, lemon juice, and salt in a large bowl. Chill, covered, 30 minutes.
2. 2 Put the cold water in a small saucepan and sprinkle with gelatin; let stand 1 minute. Cook, stirring, over low heat just until gelatin dissolves, about 2 minutes. Stir into pomegranate mixture. Add cream; beat with an electric hand mixer at medium speed until mixture is foamy, about 3 minutes.
3. 3 Freeze in an ice cream maker according to manufacturer's directions until sherbet reaches soft-serve consistency, 1 to 1 1/2 hours.
4. 4 Transfer to a 1- or 2-qt. freezer-safe container. Put a piece of plastic wrap directly on surface; cover and freeze at least 2 hours or up to 1 month.

By Ali Ramee

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
• water
• butter
• salt
• all-purpose flour
• egg
• sugar
• strawberry
• powdered sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a mixing bowl in the freezer.
2. 2 Combine water, butter, and salt in a saucepan; bring to a boil.
3. 3 Remove from the heat and immediately add flour; quickly beat in the flour with a wooden spoon, alternating between pressing on the dough and beating it quickly. Continue until dough has formed a ball and no longer sticks to the side of the pan.
4. 4 Add 1 egg, and using the same technique above, beat it in until dough has reached a smooth consistency. Repeat with the second egg. Beat until dough begins to break into strands, about 5 more minutes.
5. 5 Divide dough into 12 pieces. Round each piece and place 2 inches apart on an ungreased baking sheet.
6. 6 Bake in the preheated oven until puffed up and browned, about 20 minutes. Remove and cool on a wire rack.
7. 7 Meanwhile, pour cold cream into the chilled mixing bowl. Add white sugar and beat with a hand mixer until light and fluffy.
8. 8 Slice across the tops of the cooled cream puffs just enough to open; they will be hollow inside. Put a heaping tablespoon whipped cream in the top and bottom cavities. Put a strawberry in the middle and close the two halves. Set on a plate and dust with powdered sugar.

By Nicole

Ingredients

• ✓ whipping cream
• chicken
• green chili
• green chile salsa
• salt
• oil
• corn tortilla
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together chicken, chilies, and salsa in a large bowl until well combined. Set aside.
3. 3 Stir together whipping cream and salt in a wide, shallow dish until well combined. Set aside.
4. 4 Heat oil in a large, heavy skillet over medium-high heat. Fry each tortilla in hot oil until blistering, 2 to 4 seconds, then immediately dip into cream mixture.
5. 5 Fill fried tortillas with chicken mixture. Roll and place flap-side down in a baking dish. Pour remaining cream mixture over tortillas and sprinkle with cheese.
6. 6 Bake uncovered in the preheated oven until cheese is melted, 15 to 20 minutes.

By LOSTUTTLES

Ingredients

• ✓ whipping cream
• whole milk
• cinnamon
• vanilla extract
• clove
• egg yolk
• cane sugar
• nutmeg

Instructions

1. 1 Combine milk, cinnamon, vanilla, and cloves in a medium pot over medium-high heat. Cook, stirring every so often, until spices become one with the milk, 3 to 5 minutes. Be sure to stir from the bottom of the pot so the milk doesn't burn.
2. 2 Meanwhile, whisk egg yolks and cane sugar together in a large mixing bowl until pale yellow, thick, and smooth.
3. 3 Remove milk mixture from the stove. Pour some of the hot milk into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Continue, pouring a little bit at a time and whisking, until all has been added.
4. 4 Pour the mixture back into the pot and place over medium heat. Stir constantly with a spatula until eggnog thickens and becomes light beige in color, about 5 minutes; it should leave a slight film on the spatula. Remove from the heat.
5. 5 Pour whipping cream and nutmeg into a pitcher. Pour eggnog mixture into the whipping cream and mix with the spatula to combine. Place in the refrigerator, 8 hours to overnight for best enjoyment. Stir before serving.

By Anna Stadlman

Ingredients

• ✓ whipping cream
• coffee
• water
• cold brew coffee
• sweetened condensed milk
• ice cube
• chocolate flavoring syrup
• whipped cream

Instructions

1. 1 In a standard coffee maker, add the ground coffee. Brew enough coffee to make 6 ounces. Allow coffee to chill overnight.
2. 2 Pour 1/2 cup chilled coffee, 3/4 cup cold coffee brew, whipping cream, and sweetened condensed milk into a high quality blender (such as Vitamix®. Add ice cubes. Blend for 1 minute at high speed.
3. 3 Drizzle a pilsner glass with chocolate syrup. Pour coffee beverage into the glass. Add whipped cream and more chocolate drizzle.
4. 4 Drink remaining strong brewed coffee like a shot, then consume this beverage. Be stingy. Don't share. You'll need the caffeine after the lost hour of sleep!

By thedailygourmet

Ingredients

• ✓ whipping cream
• dark chocolate
• butter
• rice flour
• cocoa powder
• egg
• sugar
• honey dijon mustard

Instructions

1. 1 Mix the whipping cream and Maille® Honey mustard. Pour into cube shaped silicone molds and freeze until solid. Melt chocolate and butter in double boiler. Mix egg yolks with flour and cocoa. Pour melted chocolate and butter into egg mixture and stir.
2. 2 Beat egg whites until bubbly, and then add sugar. Blend egg whites into chocolate mix.
3. 3 Line molds (3" high, 3" diameter) with greased wax paper. Fill with chocolate mixture. Place a frozen cube in center and cover with chocolate mix. Bake at 350 degrees for 7 minutes. Cool, remove from mold and serve.

By Maille

Ingredients

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

Instructions

1. 1 Beat eggs in a bowl using an electric mixer on medium speed until very frothy, 2 to 3 minutes. Add 1 cup plus 1 tablespoon sugar, vanilla extract, and nutmeg gradually while beating. Turn the mixer off and manually stir in whipping cream, milk, brandy, and spiced rum. Chill before serving.

By Brandi Gilbertson

Ingredients

• ✓ whipping cream
• egg
• white sugar
• bourbon
• dark rum
• half-and-half
• milk
• brandy
• nutmeg

Instructions

1. 1 Beat the eggs and sugar together in a very large bowl until thick and light-colored. Stir in the bourbon and rum, mixing until sugar has dissolved. Let stand about 1 hour.
2. 2 Meanwhile, whip the egg whites in a separate bowl until stiff peaks form.
3. 3 Stir the whipping cream and half and half into the egg yolk mixture until thoroughly blended. Slowly stir in the brandy. Fold in the egg whites, blending evenly. Cover and refrigerate two hours before serving. May be stored in the refrigerator up to one week.
4. 4 Serve in small cups or glasses dusted with a pinch of nutmeg.

By Baumannowski