Type what you have

Ingredients

• ✓ heavy cream
• parmesan cheese
• butter

Instructions

1. 1 Combine whipping cream, grated Parmesan cheese, and butter in a medium saucepan. Cook and stir over medium-low heat until smooth. Remove from heat; sauce will thicken as it sits.

By Kathy Rose

Ingredients

• ✓ heavy cream
• butter
• parmesan cheese
• mozzarella cheese
• provolone cheese
• romano cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cream and butter in a saucepan over medium heat; stir frequently until butter melts, and bring to a simmer. Gradually stir in Parmesan, mozzarella, provolone, and Romano. Reduce the heat to low and cook, stirring constantly, just until cheese melts.
3. 3 Serve immediately; sauce will thicken upon standing.

By Dominic

Ingredients

• ✓ heavy cream
• milk
• buttermilk
• salt
• cheesecloth

Instructions

1. 1 Line a large colander or sieve with 4 layers of cheesecloth. Set aside.
2. 2 Heat milk, buttermilk, heavy cream, and salt in a large, heavy, nonreactive saucepan over medium-low heat, stirring occasionally for the first 10 minutes. Continue heating, without stirring, until the temperature reaches 190 degrees F. Remove from heat and let stand for 1 hour. The mixture will be separated into white curds and clear whey.
3. 3 Using a slotted spoon, ladle approximately 1/4 of the curds into the cheesecloth-lined colander. Gather up the corners of the top cheesecloth and secure closed with a zip tie. Repeat with the rest of the curds, cheesecloth, and zip ties. Use the last zip tie to thread all of the cheeses together. Suspend the cheeses over a large wooden spoon over a large bowl, and let drain for 2 hours.
4. 4 Place the four cheeses, still in cloth, in a bowl in the refrigerator overnight. In the morning, cut zip ties, and transfer cheese to an airtight container.

By Orcashottie

Ingredients

• ✓ heavy cream
• butter
• flour
• salt
• black pepper
• sour cream
• pesto

Instructions

1. 1 Melt butter in a medium saucepan over medium heat. Stir in heavy cream. Add flour and mix well to remove clumps. Season with salt and pepper.
2. 2 Stir sour cream and pesto into the saucepan. Reduce heat to medium-low; simmer, stirring, until flavors combine, 2 to 3 minutes more.

By sarah

Ingredients

• ✓ heavy cream
• butter
• mozzarella cheese
• parmesan cheese
• sun-dried tomato
• salt
• pepper
• pine nut

Instructions

1. 1 Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes, and season with salt and pepper. Remove from heat and serve over pasta with a sprinkling of pine nuts.

By Karen

Ingredients

• ✓ heavy cream
• onion
• butter
• salmon
• tomato
• parsley
• black pepper

Instructions

1. 1 Saute onion in the butter in a pan until clear. Add the salmon and saute at medium to low heat for approximately 2 more minutes. Very gradually, start to add the cream. Stir constantly until thickened. Sauce should be very thick once you have added all the cream. Top with tomato and parsley; season with pepper.

By Jennifer

Ingredients

• ✓ heavy cream
• butter
• olive oil
• garlic
• white pepper
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Heat butter and olive oil in a saucepan over medium-low heat until butter is melted. Mix in cream, garlic, and white pepper; bring to a simmer, stirring often, about 3 to 5 minutes.
3. 3 Stir in Parmesan cheese and simmer, stirring frequently, until sauce has thickened and is smooth, 8 to 10 minutes.
4. 4 Add mozzarella cheese once sauce has thickened and stir until smooth.
5. 5 Enjoy!

By Allrecipes Member

Ingredients

• ✓ heavy cream
• butter
• parmesan cheese
• romano cheese
• nutmeg
• salt
• egg yolk
• parmesan cheese

Instructions

1. 1 Melt butter in a medium saucepan over medium heat. Mix in cream, stirring constantly. Add Parmesan cheese, Romano cheese, nutmeg, and salt; stir constantly until cheese has melted.
2. 2 Stir in egg yolk until well combined; simmer and stir over medium-low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.

By B Mason

Ingredients

• ✓ heavy cream
• garlic
• vodka
• tomato sauce
• tomato
• parmesan cheese
• basil
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large saucepan over high heat until the surface is very hot; add minced garlic and sear until brown, 1 to 2 minutes.
3. 3 Pour vodka into the saucepan, taking care in case any flames ignite from the alcohol meeting the hot surface of the pan.
4. 4 Quickly pour cream into pan to douse any flames and stir; add tomato sauce, crushed tomatoes, Parmesan cheese, basil, and parsley.
5. 5 Bring the mixture to a boil, remove from heat, and rest sauce long enough to let herbs flavor the sauce, 5 to 10 minutes.

By J Lynn

Ingredients

• ✓ heavy cream
• butter
• garlic
• black pepper
• salt
• nutmeg
• lemon
• pecorino romano cheese
• parmesan cheese
• parsley

Instructions

1. 1 Melt butter in a 10-inch skillet over medium heat. Once butter is foamy, add garlic, pepper, salt, and nutmeg. Cook and stir until garlic is fragrant, about 30 seconds.
2. 2 Gradually whisk in cream, stirring constantly, to incorporate cream into butter. Drizzle in lemon juice, then add lemon zest, while stirring constantly. Keep stirring until sauce coats the back of a spoon, 3 to 5 minutes.
3. 3 Remove from heat and stir in grated Pecorino Romano and Parmesan cheeses. Taste and adjust seasoning, if necessary. Serve garnished with parsley.

By Bibi

Ingredients

• ✓ heavy cream
• olive oil
• sweet sausage
• hot sausage
• red onion
• celery
• garlic
• red wine
• tomato
• tomato sauce
• salt

Instructions

1. 1 Heat the olive oil in a large skillet over medium heat. Cook and stir the sweet and hot Italian sausage until browned, about 10 minutes. Break the meat up into crumbles as it cooks. Stir in the onion, celery, and garlic; cook and stir until the onion is translucent, about 8 more minutes. Pour the mixture into a slow cooker. Pour red wine into the skillet, and stir to dissolve the brown flavor bits from the bottom of the skillet. Pour the wine into the slow cooker. Add the diced tomatoes, tomato sauce, and salt to taste. Mix well.
2. 2 Cover the slow cooker, set to Low, and cook for 5 hours. Pour in the cream, stir, cover, and cook for 1 more hour. Adjust salt again if necessary, and serve.

By TerryWilson

Ingredients

• ✓ heavy cream
• water
• walnut
• garlic
• sea salt
• marjoram
• thyme
• oregano
• olive oil
• pecorino romano cheese
• black pepper
• sea salt
• fettuccine pasta
• chive

Instructions

1. 1 Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside.
2. 2 Combine garlic and pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse.
3. 3 Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese and whisk until combined. Season with black pepper and sea salt to taste.
4. 4 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
5. 5 Toss walnut sauce with pasta. Garnish with fresh chives.

By Marketchef

Ingredients

• ✓ heavy cream
• vodka
• red pepper flakes
• olive oil
• prosciutto
• garlic
• parsley
• basil
• salt
• pepper
• roma tomato
• tomato sauce
• water

Instructions

1. 1 In a small bowl, combine vodka and red pepper flakes. Set aside for 1 hour.
2. 2 Heat olive oil in a large skillet over medium heat. Add prosciutto, garlic, parsley, basil, salt, and pepper; sauté until prosciutto is evenly browned. Pour in vodka mixture and simmer for 10 minutes.
3. 3 Crush Roma tomatoes and add to sauce with canned tomato sauce and water. Simmer for 15 minutes. Stir in heavy cream and cook for 2 more minutes.

By RACQUELLE

Ingredients

• ✓ heavy cream

Instructions

1. 1 Gather all ingredients. Preheat the oven to 175 to 180 degrees F (80 degrees C).
2. 2 Pour cream into a shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 ½ to 2 inches deep.
3. 3 Bake in the preheated oven for 12 hours. Do not stir. Carefully remove from the oven and let cool to room temperature. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
4. 4 Push aside a corner of the top layer of thickened cream.
5. 5 Carefully pour liquid into a bowl or container; keep this chilled and use it in your favorite scone recipe (which will go perfectly with the clotted cream).
6. 6 Pack thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate for up to 5 days.

By John Mitzewich

Ingredients

• ✓ heavy cream
• buttermilk

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) until thickened, about 24 hours.
3. 3 Stir mixture, then screw on the lid.
4. 4 Refrigerate for 24 hours before using.

By John Mitzewich

Ingredients

• ✓ heavy cream
• buttermilk

Instructions

1. 1 Preheat oven to 200 degrees F (95 degrees C). Line a colander with cheese cloth and place over a large pot in the sink.
2. 2 Gently mix buttermilk and cream together in a 2-quart ceramic casserole dish.
3. 3 Cook in the preheated oven for 2 hours and 15 minutes.
4. 4 Pour buttermilk mixture into the prepared colander; drain for 45 to 60 minutes. Transfer drained cheese to a bowl and beat with an electric hand mixer until smooth and creamy. Store in the refrigerator.

By FrankW

Ingredients

• ✓ heavy cream
• white pepper
• hot pepper sauce
• horseradish

Instructions

1. 1 Whisk the cream in a mixing bowl until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape. Season with the white pepper, hot sauce, and horseradish. Stir to combine.

By FOKLMEMBER

Ingredients

• ✓ heavy cream
• milk
• white vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine milk and vinegar in a small bowl; set aside for 10 minutes.
3. 3 Pour heavy cream into a jar. Stir in milk-vinegar mixture. Cover jar loosely with cheesecloth to allow mixture to breathe and coagulate; let stand at room temperature for 24 hours. Chill before using and store leftovers in the refrigerator in a covered container for up to 1 week.

By Celestial

Ingredients

• ✓ heavy cream
• canning jar
• lid
• ring

Instructions

1. 1 Pour cream into the jar and screw on the lid.
2. 2 Shake the jar until butter forms a soft lump, 15 to 20 minutes.
3. 3 Continue to shake until buttermilk separates out of the lump and the jar contains a solid lump of butter and liquid buttermilk.
4. 4 Pour the contents of the jar into a fine-mesh strainer and strain out the buttermilk, leaving the solid butter.
5. 5 Remove the lump of butter and wrap in plastic wrap. Refrigerate until needed.

By John Mitzewich

Ingredients

• ✓ heavy cream
• butter
• parmesan cheese
• garlic
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a medium saucepan over low heat. Stir in cream and simmer for 5 minutes.
3. 3 Add cheese and garlic; whisk continuously until heated through. Stir in parsley.
4. 4 Serve immediately and enjoy!

By Rebecca Swift

Ingredients

• ✓ heavy cream
• egg
• cider vinegar
• sugar
• mustard powder
• salt

Instructions

1. 1 Mix together beaten eggs, cream, vinegar, sugar, mustard powder, and salt in a large bowl using an electric mixer until smooth and creamy.
2. 2 Bring a medium saucepan of water to a boil. Place the bowl over the saucepan and cook sauce over boiling water, stirring constantly, until thickened, about 20 minutes.

By Pam Garger

Ingredients

• ✓ heavy cream
• butter
• sage
• chicken broth
• salt
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium heat. Add sage leaves; cook for 2 minutes. Add heavy cream and chicken broth; cook until hot, about 2 minutes. Season sauce with salt and black pepper.

By favrelvr04

Ingredients

• ✓ heavy cream
• mayonnaise
• rice wine vinegar
• white sugar
• poppy seed
• salt
• black pepper

Instructions

1. 1 Whisk mayonnaise, cream, and rice vinegar together in a bowl until smooth; stir in sugar and poppy seeds, mixing until sugar has dissolved. Season with salt and black pepper.

By DONNA2B

Ingredients

• ✓ heavy cream
• butter
• all-purpose flour
• chicken stock
• salt
• white pepper
• cayenne pepper

Instructions

1. 1 Melt butter in a saucepan over medium-low heat. Gradually whisk in flour, reduce heat to low, and stir until the roux has turned golden and smells like a cooked pie crust, 10 to 12 minutes.
2. 2 Whisk in about 2 cups of cold stock, a little at a time, stirring to remove any lumps. Add remaining 2 cups stock.
3. 3 Cook, stirring occasionally, until gravy is thick enough to coat the back of a spoon, 10 to 15 minutes.
4. 4 Stir in heavy cream, and season with salt, white pepper, and cayenne. Taste and if the gravy still tastes starchy, let it simmer a little longer, adding more cold stock if necessary.
5. 5 Serve hot and enjoy!

By John Mitzewich

Ingredients

• ✓ heavy cream
• cilantro
• serrano chile pepper
• garlic
• mayonnaise
• salt
• pepper

Instructions

1. 1 Place cilantro, serrano peppers, garlic, mayonnaise, and cream into a blender; season with salt and pepper. Purée until smooth, about 15 seconds.

By Luci

Ingredients

• ✓ heavy cream
• white wine
• lemon juice
• shallot
• butter
• cayenne pepper
• salt

Instructions

1. 1 Gather ingredients.
2. 2 Place wine, lemon juice, cream, and shallots in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium and let simmer until liquid is reduced by about 75%, 4 to 5 minutes.
3. 3 Reduce heat to the lowest setting and whisk in 2 cubes butter. Keep butter moving until it completely melts. Add a few more cubes, whisking continuously so butter emulsifies into wine-lemon juice mixture.
4. 4 Continue to add remaining butter, a few cubes at a time, until sauce has a thick, luxurious texture, 4 to 6 minutes.
5. 5 Remove the saucepan from heat. Season with cayenne pepper and salt.

By John Mitzewich

Ingredients

• ✓ heavy cream
• mayonnaise
• horseradish
• dijon mustard
• white sugar
• salt
• black pepper

Instructions

1. 1 Stir the mayonnaise, horseradish, and Dijon mustard in a bowl until evenly combined. Fold in the whipped cream, then season to taste with sugar, salt, and pepper.

By Momof3girls

Ingredients

• ✓ heavy cream
• butter
• pecan
• whiskey
• dijon mustard
• maple syrup
• salt
• white pepper

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add chopped pecans and stir until fragrant, about 2 minutes. Remove saucepan from heat and transfer buttered pecans to a small dish.
2. 2 Return saucepan to heat, pour in whiskey and allow the heat to burn off the alcohol. Add cream, Dijon mustard, and maple syrup; stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Add the chopped pecans back to the sauce, and serve immediately.

By thedailygourmet

Ingredients

• ✓ heavy cream
• lobster mushroom
• water
• all-purpose flour
• asiago cheese
• shallot
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place mushrooms in a nonstick skillet over medium heat; add water. Cook, stirring occasionally, until water is evaporated, about 5 minutes.
3. 3 Whisk cream and flour into mushrooms until flour is incorporated.
4. 4 Add Asiago cheese, shallot, salt, and black pepper to mushroom mixture, stirring constantly. Cook and stir until sauce thickens, about 7 minutes.

By Elle Mcgrath

Ingredients

• ✓ heavy cream
• white wine
• shallot
• white wine vinegar
• butter
• salt
• black pepper
• saffron

Instructions

1. 1 Combine wine, shallots, and vinegar in a small, heavy-bottomed saucepan over medium heat. Cook until liquid has evaporated, about 5 minutes. Whisk in heavy cream, reduce the heat to low, and simmer until mixture has reduced by half, about 10 minutes. Remove from the heat.
2. 2 Whisk in butter, 1 tablespoon at a time, until smooth. Season with salt and pepper, then stir in saffron.
3. 3 Serve immediately or keep warm over a double boiler until ready to serve.

By Divinity Turley