Type what you have

Ingredients

• ✓ heavy cream
• matcha green tea powder
• milk
• white sugar
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk matcha powder in a bowl to remove any lumps. Add a splash of milk and whisk until matcha powder is completely dissolved. Gradually whisk in remaining milk.
3. 3 Transfer matcha mixture to a pot. Add cream and cook over medium-low heat, stirring occasionally, until heated through, about 5 minutes.
4. 4 Whisk sugar and eggs together in a bowl. Pour 1/2 cup hot matcha mixture into egg mixture, whisking quickly until thoroughly combined. Repeat with remaining matcha mixture. Pour mixture back into the pot.
5. 5 Cook and stir matcha mixture over medium-low heat until heated through, about 3 minutes. Remove from the heat and cool to room temperature, about 20 minutes. Refrigerate until chilled, at least 2 hours.
6. 6 Pour chilled matcha mixture into an ice cream maker and freeze according to the manufacturer's instructions, about 20 minutes.
7. 7 Serve or transfer to an airtight container and freeze until desired consistency is reached.

By Jennifer

Ingredients

• ✓ heavy cream
• powdered sugar
• vanilla extract
• milk bread
• strawberry
• kiwi
• mandarin orange segment
• grape

Instructions

1. 1 Beat cream, powdered sugar, and vanilla together in a bowl with an electric mixer on medium speed until stiff peaks form, 3 to 5 minutes.
2. 2 Spread 1 side of each bread slice with whipped cream. Arrange fruit pieces in a diagonal row on 2 of the bread slices, working from 1 corner to the opposite corner. Fill in the areas on both sides of the row with remaining fruit pieces, cutting to fit as necessary. Top with remaining bread slices, cream-sides down. Tightly wrap sandwiches in plastic wrap. Chill at least 1 hour, or up to 24 hours.
3. 3 Remove plastic wrap. With a serrated knife, carefully cut sandwich in half diagonally, slicing through the diagonal fruit row.

By Sammy Mila

Ingredients

• ✓ heavy cream
• marshmallow
• milk
• cream cheese
• egg yolk
• lemon
• graham cracker crust

Instructions

1. 1 Combine marshmallows and milk in a saucepan on low heat. Cook, stirring occasionally, until marshmallows are melted and mixture starts to boil. Remove from heat.
2. 2 Beat cream cheese in a large bowl until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice.
3. 3 Beat cream in a medium bowl until soft peaks form. Fold into cream cheese-marshmallow mixture until no streaks remain. Spread into graham crust and chill in the refrigerator for 3 hours before serving.

By Lola Smith

Ingredients

• ✓ heavy cream
• adzuki bean
• white sugar
• lemon juice
• water
• milk
• egg yolk
• white sugar
• vanilla extract

Instructions

1. 1 In a saucepan, combine the azuki beans, 1/3 cup of sugar, lemon juice and water. Bring to a boil, and boil uncovered for 3 minutes. Reduce the heat to low, and simmer for 2 1/2 to 3 hours, or until the beans are very tender. When done, the beans and liquid should amount to 3 cups. If not, add more water to compensate.
2. 2 Strain the bean mixture through a sieve - I use a wooden paddle for this, and discard the bean skins. Refrigerate for about 2 hours, or until cold.
3. 3 In a saucepan, combine the milk and cream. Bring to a boil over medium heat. While you wait for that to boil, whisk together the egg yolks and 2/3 cup of sugar in a medium bowl. When the cream and milk come to a boil, ladle about 1/4 cup of the hot liquid into the bowl with the egg yolks, and whisk until smooth. Pour the yolk mixture into the pan with the cream, and cook over low heat until thick enough to coat the back of a metal spoon. This should take about 5 minutes. Do not cook too long, or you will get lumps. Remove from the heat, and stir in the vanilla. Refrigerate until cold.
4. 4 Once both of the mixtures are cold, stir them together. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.

By INSPIRON41

Ingredients

• ✓ heavy cream
• egg
• mayonnaise
• salt
• white sugar
• mustard
• hot sauce
• lemon juice
• rice vinegar
• kosher salt
• white sugar
• cayenne pepper
• white bread
• butter

Instructions

1. 1 Place eggs in the bottom of a saucepan. Add 1/4 inch of water. Heat over medium-high heat and bring to a boil. Cover and steam for 11 minutes. Turn off the heat and drain water carefully; pour cold water over and let cool.
2. 2 Mix mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar for Kewpie-style mayonnaise together. Cover with plastic wrap and refrigerate until needed.
3. 3 Peel eggs. Mash in a shallow bowl with the side and back of a fork until desired texture is reached. Add salt, sugar, cayenne, heavy cream, and 3 tablespoons Kewpie-style mayonnaise. Stir to combine. Wrap and refrigerate until well chilled, at least 1 hour. Taste and adjust seasonings.
4. 4 Butter bread slices and use 1/2 of the egg salad on each sandwich. Cut crusts off before serving if you're fancy.

By John Mitzewich

Ingredients

• ✓ heavy cream
• white miso
• sugar
• sake
• mirin
• butterfish
• white wine vinegar
• white wine
• shallot
• bay leaf
• black peppercorn
• butter
• lemon
• parsley
• soy sauce
• sugar

Instructions

1. 1 Make marinade: Whisk together miso, sugar, sake, and mirin in a saucepan; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until marinade has reduced, about 45 minutes. Transfer marinade to a shallow dish and cool completely, 30 minutes to 1 hour. Place butterfish in marinade and refrigerate, 8 hours to overnight.
2. 2 Make beurre blanc: Combine vinegar, wine, shallot, bay leaf, and peppercorns in a saucepan; bring to a boil. Reduce heat to medium and simmer until only about 1 tablespoon liquid remain, 2 to 3 minutes. Pour in cream and simmer until mixture is reduced by half, 2 to 3 minutes. Increase heat to medium-high and rapidly whisk in butter pieces, one at a time, until beurre blanc is smooth and thickened. Strain beurre blanc through a mesh strainer to remove spices.
3. 3 Make lemon sauce: Stir lemon juice into beurre blanc until lemon sauce is evenly mixed; fold in parsley.
4. 4 Make sweet soy sauce: Combine soy sauce and sugar in a saucepan over low heat; cook and stir until sugar is dissolved and mixture has reduced to 1 cup, 15 to 20 minutes.
5. 5 Heat a skillet over medium heat for 2 to 3 minutes. Remove butterfish from marinade, discarding unused marinade. Cook butterfish in the hot skillet until fish flakes easily with a fork, 3 to 4 minutes per side. Transfer butterfish to a warm plate; drizzle lemon sauce and sweet soy sauce around fish.

By Angela Wolery-Garcia

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

Instructions

1. 1 Fill airtight containers approximately half full with heavy cream. Securely cover containers and shake until thickened.

By DD123

Ingredients

• ✓ heavy cream
• salt

Instructions

1. 1 Whip 1 pint heavy cream with a stand mixer fitted with whisk attachment. Be sure to cover mixer and bowl with a clean kitchen towel, or risk a splattering mess. The cream will go through several stages -- foamy, then frothy, then soft peaks, stiff peaks, and, eventually, butter. It will take anywhere from 6 to 15 minutes until the butter separates from the buttermilk and starts to spatter.
2. 2 Pour buttermilk into an airtight container and refrigerate; it will keep for 3 days.
3. 3 Form butter into a ball. Working over a colander in the sink, rinse butter under cold running water to remove any remaining buttermilk. If butter is too soft, float it in a bowl of ice water for 20 minutes, then continue. When water runs clear from butter in your hands, knead butter firmly to remove all moisture.
4. 4 Butter will stay fresh longer if it's salted, so work 1/4 teaspoon kosher or sea salt into butter. Wrap in wax or cheese paper, or pack into ramekins.

By MrsWheelbarrow

Ingredients

• ✓ heavy cream
• mango

Instructions

1. 1 Beat cream in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
2. 2 Fold mango purée into whipped cream. Scoop mango mousse into serving glasses and chill until set, about 3 hours.

By twinklez

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
• sour cream

Instructions

1. 1 Mix heavy cream and sour cream together in a glass bowl. Cover with plastic wrap and let stand at room temperature until thickened, 18 to 24 hours. Refrigerate before serving, at least 15 minutes.

By Sandy

Ingredients

• ✓ heavy cream
• bittersweet chocolate

Instructions

1. 1 Chop the chocolate into small pieces and place it in a large stainless steel bowl.
2. 2 Heat cream in a large, high-sided saucepan over medium high heat, stirring frequently, until it just begins to boil. The cream can boil over quickly at this stage, so watch it closely. Immediately remove from heat and pour over chopped chocolate.
3. 3 Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator.

By CCACHEF

Ingredients

• ✓ heavy cream
• white chocolate chip

Instructions

1. 1 Heat heavy cream in a saucepan over medium heat until just boiling. Remove from the heat and add white chocolate chips. Whisk gently until chips are melted and fully incorporated. Let cool until slightly thickened, about 15 minutes.

By chelle

Ingredients

• ✓ heavy cream
• white chocolate chip

Instructions

1. 1 Heat cream in a saucepan until nearly boiling; pour over white chocolate chips in a bowl. Let sit for 3 minutes. Stir until chocolate is completely melted. Cover and refrigerate until cool, about 4 hours.
2. 2 Beat ganache with an electric mixer until stiff peaks form.

By Kayla

Ingredients

• ✓ heavy cream
• cream of tartar

Instructions

1. 1 Pour cream into a metal bowl and place over a pan of simmering water. Heat until warm. Stir in cream of tartar; continue to heat and stir until the temperature reaches 180 degrees F (80 degrees C). Remove from heat.
2. 2 Line a strainer or colander with cheesecloth and place over a bowl. Paper towels also seem to work well. Pour mixture into the strainer; let drain for several hours or overnight in the refrigerator. Spoon the resulting cheese into a clean container and use within one week. Store in the refrigerator.

By Mike Swieton

Ingredients

• ✓ heavy cream
• sweetened condensed milk

Instructions

1. 1 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; add condensed milk and beat until thick and well combined.
2. 2 Transfer mixture to a shallow container and cover with plastic wrap; freeze until solid, about 6 hours.

By Spetia

Ingredients

• ✓ heavy cream
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Pour heavy cream into a heavy-bottomed saucepan. Bring cream to 185 to 190 degrees F (85 to 88 degrees C) over medium heat, stirring occasionally.
3. 3 Reduce heat to medium-low and stir in lemon juice. Cook, stirring, for 3 minutes, maintaining the temperature at 185 to 190 degrees F (85 to 88 degrees C), then turn off the heat. The mixture should coat the back of a spoon.
4. 4 Whisk well and let cool for 30 minutes.
5. 5 Transfer into a clean towel-lined strainer. Cover top with plastic wrap, pressing down gently onto the surface of the cream, and let cool to room temperature, 20 to 30 minutes more.
6. 6 Chill in a refrigerator for 8 hours, or overnight.
7. 7 Remove plastic wrap and store in a sealed container or use immediately.

By Chef John

Ingredients

• ✓ heavy cream
• ✓ heavy cream
• sugar
• lemon

Instructions

1. 1 Combine 3 cups cream and sugar in a saucepan. Stir together and bring to a boil, then cook for 2 to 3 minutes. Stir in lemon juice.
2. 2 Pour into serving glasses and refrigerate until set, about 5 hours. Pour a little more cream over the tops just before serving.

By MARLENE28

Ingredients

• ✓ heavy cream
• semisweet chocolate chip

Instructions

1. 1 Pour cream into a microwave-safe bowl; heat in microwave on high until very hot, 1 to 2 minutes. Add chocolate chips to heated cream; whisk until smooth.
2. 2 Place chocolate-cream mixture in the freezer until ganache is cold and starting to thicken, stirring every 5 minutes, about 10 to 12 minutes.
3. 3 Spoon ganache into a resealable plastic bag and refrigerate until completely cooled, 15 to 30 minutes.
4. 4 Cut a corner from the plastic bag and pipe ganache.

By Mishikall

Ingredients

• ✓ heavy cream
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Pour heavy cream into a food processor or blender. Process on high until butter separates, about 10 minutes.
3. 3 Strain off liquid, then press butter into a small bowl with the back of a spoon to further remove liquid. Season with salt.
4. 4 Enjoy!

By Brian Perspect

Ingredients

• ✓ heavy cream
• buttermilk

Instructions

1. 1 Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
2. 2 Cover and refrigerate for at least 24 hours before serving.

By Donna

Ingredients

• ✓ heavy cream
• self-rising flour

Instructions

1. 1 Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine flour and heavy whipping cream in a bowl and mix until a sticky dough has formed.
3. 3 Flour a work surface. Knead until dough just comes together and roll dough into a 7-inch circle, about 1/2 inch thick. Dust top with more flour and fold over. Knead and roll again into a 7-inch circle. Be careful not to over-knead the dough.
4. 4 Cut out biscuits with a biscuit cutter and place on the prepared baking sheet.
5. 5 Bake in the preheated oven until biscuits start to brown, 10 to 12 minutes.

By Yoly

Ingredients

• ✓ heavy cream
• white sugar
• pink lemonade concentrate

Instructions

1. 1 In a large glass, metal , or ceramic bowl beat whipping cream, sugar, and pink lemonade until fluffy and peaks form. Use immediately.

By Mona

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
• ✓ heavy cream
• brown sugar
• apple cider
• water
• brown sugar

Instructions

1. 1 Heat 1/4 cup cream and 1/4 cup brown sugar in a saucepan over medium heat until mixture starts to boil. Raise heat to medium-high and stir in apple cider and water. Cook until mixture starts to simmer, about 4 minutes.
2. 2 Beat 1/2 cup cream and 1 tablespoon brown sugar together in a bowl until soft peaks form. Lift your beater or whisk straight up: the whipping cream will form soft mounds rather than a sharp peak.
3. 3 Pour cider into mugs and top with caramel whipped cream.

By cookincrazy:)

Ingredients

• ✓ heavy cream
• lemonade concentrate
• powdered sugar

Instructions

1. 1 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Stir in lemonade concentrate and confectioners' sugar until well combined.
2. 2 Transfer cream-lemon mixture to a freezer-safe bowl; freeze until solid, 4 hours to overnight.

By Yoly

Ingredients

• ✓ heavy cream
• white sugar
• bourbon

Instructions

1. 1 In a medium bowl, whip cream until soft mounds form. Gradually add sugar, whipping until cream forms stiff peaks. Gently fold in bourbon. Chill until ready to serve.

By Susan Hissam

Ingredients

• ✓ heavy cream
• brown sugar
• vanilla extract
• cocoa powder

Instructions

1. 1 Pour the heavy cream into a medium bowl, and whip with an electric mixer. Add sugar, vanilla and cocoa powder; whip until stiff and spreadable. Refrigerate until needed.

By PURPLEMAGGOT

Ingredients

• ✓ heavy cream
• sour cream
• confectioners' sugar

Instructions

1. 1 Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator.

By Hunter StClaire