whipping cream

Chocolate and cherry is a classic combination, but how these scones come together is what makes them really special: Lightly whipping the cream before folding it into the dough creates tiny air bubbles that result in a scone that leans more toward cake than bread. They also develop a delicate, crackly crust and a melt-in-your-mouth creaminess. On top of the chocolate chunks, tart cherries and the fluffiness, here’s another reason to love these scones: The dough is made by hand and doesn’t require rolling or cutting, meaning less mess in the kitchen.

Whipped Cream Scones With Chocolate and Cherries

all-purpose flour

granulated sugar

baking powder

salt

salted butter

bittersweet chocolate, chopped

tart cherries

Sparkling sugar, for sprinkling (optional)

Heat the oven to 400 degrees. Line a baking sheet with parchment paper.

Whisk the flour, sugar, baking powder and salt in a large bowl. Whisk the cream in a medium bowl until thickened to the consistency of pancake batter.

Toss the butter in the flour mixture to coat, then press the cubes flat using your fingers. Add the chocolate and cherries and toss until well coated. Add the whipped cream and rake through the dry ingredients with fingers spread wide on one hand while rotating the bowl with the other hand. Keep mixing, scraping clumps off your hand as needed, until all the dry bits are moistened and form large, shaggy clumps.

Gently gather small handfuls of dough (about 1/4 cup each) and gently roll into 12 balls. Place on the prepared baking sheet, spacing 2 inches apart.

Sprinkle with sparkling sugar, if using, and bake until golden brown, about 20 minutes. Transfer the baking sheet to a wire rack and let cool, about 5 minutes. Serve warm or room temperature.

This crowd-pleasing dessert imitates the velvety custard and caramelized sugar shell of a crème brûlée, with the added bonus of a flaky crust. A food processor makes easy work of the all-butter pie shell, which can be chilled, then baked, a day in advance. Unlike with traditional crème brûlée, there’s no need to simmer the cream on a stovetop or use a blow torch, ramekins or water bath to pull this dessert together. The filling is simply blended together, baked in the pie shell, then chilled. Broil the pie just before serving to achieve that characteristic crackle on top; like a typical crème brûlée, the filling will be delicate, loose and delightfully wobbly.

Crème Brûlée Pie

all-purpose flour,

unsalted butter

ice water

vanilla bean paste

nutmeg

360 milliliters heavy cream, chilled

Prepare the crust: In a food processor, blend the flour and 3/4 teaspoon salt on high for 5 seconds to combine. Open the lid and scatter the cubes of butter evenly across the top, reattach the lid, and pulse until the butter is about the size of peas or a little larger. Drizzle in 5 tablespoons of the water through the lid while continuing to pulse. If the mixture is still dry, drizzle in more water, adding 1 tablespoon at a time and stopping once the dough is properly moist. Check as you go by pinching the mixture between your fingertips: It should look crumbly but it should hold together when you squeeze it. You should be able to compress it without it sticking too much to your fingers.

Set a sheet of plastic wrap on your work surface and dump the dough into the center of it. Wrap it up tightly and compress the dough into a flat, smooth disk. Refrigerate the disk at least 30 minutes, or up to 2 days.

Remove the chilled dough from the fridge. On a lightly floured work surface, quickly roll the dough out into an even 13-inch round, making sure to occasionally turn, flip and lightly dust the dough and rolling pin as you go. Carefully transfer the crust to a 9-inch glass pie plate, making sure not to stretch it as you nestle it into the corners of the plate.

Using scissors, trim away the rough edges of the dough and tuck the remaining overhang under itself to create a thicker edge that rests on the rim of the pan. Crimp the edges using your fingertips or the tines of a fork, then place the entire plate in the freezer for another 30 minutes to harden.

Heat the oven to 425 degrees and position a rack in the center of the oven. Remove the crust from the freezer and place a sheet of parchment on top of the pie crust, making sure it extends far beyond the edges of the pie, and top the paper with pie weights or uncooked beans. Bake for 30 minutes before removing the weights and parchment, and then bake for another 12 to 15 minutes until the bottom is light golden brown. Transfer the pie crust in its pie plate to a wire rack to cool completely, at least 30 minutes.

While the pie crust cools, heat the oven to 300 degrees and prepare the filling: In a stand mixer fitted with a whisk attachment, add 1/2 cup granulated sugar, egg yolks, vanilla bean paste, salt and nutmeg, and beat on high speed for 3 minutes, stopping to scrape down the sides and bottom of the bowl halfway through. The mixture will be very pale and have a marshmallow-like consistency. Reduce the speed to medium, and with the mixer still running, slowly drizzle in the heavy cream, beating until completely combined.

Pour the mixture into the cooled crust and bake until the pie is set around the edges and jiggly in the center, 40 to 50 minutes. Remove from the oven and allow to cool at least 20 minutes before placing in the fridge, uncovered, to chill overnight (or at least 4 hours, or up to 2 days).

When ready to serve, heat the oven to broil and place a rack 3 to 4 inches away from the heat source. Remove the pie from the fridge and using a sheet of aluminum foil and a pair of scissors, cut a hole out of the center of the foil to create a frame that will expose the filling of the pie but covers the crust. Secure it firmly so it’s hugging the crust and sides of the plate. Sprinkle the remaining 3 tablespoons granulated sugar over the filling, and place the pie directly under the broiler for 3 to 6 minutes, watching closely and rotating the pan and foil as needed, until the sugar begins to bubble and burn all over.

Remove from the oven, allow 3 to 5 minutes to cool so the sugar can harden, then gently tap the surface with a knife to break up the sheet of sugar around the areas you intend to cut. Slice and serve immediately, before the sugar softens. More delicate than custard pies, the filling will be loose and wobbly like crème brûlée.

We all need our whipped cream dessert to look just as nice tomorrow as it does today. But keeping whipped cream fresh longer can be tricky. These five simple, easy and effortless methods to stabilize whipped cream will make sure your cakes, cupcakes, and desserts look fresh longer. You can try any of these five methods that work best for your current project.

How to Stabilize Whipped Cream Five Different Methods

tbsp Cornstarch

Whipping Cream

Sugar

tbsp Confectioners Sugar /Powdered Sugar

tbsp Pudding Mix

milk powder

Whipping cream

tbsp Caster sugar

tsp Gelatin

tbsp Cold water

Vanilla

tsp Agar-Agar

Water

Start by whipping the cream with a whisk attachment.

Slowly add the sugar (or confectioners sugar)&nbsp;

Add the vanilla and cornstarch or milk&nbsp;powder or pudding mix.

Continue to whip until stiff peaks.

Your whipped cream is stabilized when you can see the peaks hold their shape firmly

Method I, II, III, IV (video above)

Place the gelatin and water in a microwave-safe bowl. Let stand for two minutes.

The gelatin will bloom and become soft.

Place gelatin in a double boiler or microwave for a&nbsp;10-sec interval until all the gelatin granules are dissolved.

Set aside to cool but not set. This is very important.  Take note that the gelatin is completely dissolved - no visible gelatin granules and no cloud. If you have any foam on top skim it out with a spoon. Otherwise, piping the whipped cream will be an issue later.

Prepare gelatin

Pour the whipped cream into a mixer bowl.

Turn the mixer on medium.

After a minute - slowly add in the sugar.

Once the cream has reached between soft and stiff peaks - add a tablespoon or two of whipped cream to the gelatin to equalize the temperature. (This is called tempering the gelatin)

Now pour the gelatin mixture into the mixer bowl and continue to whip.

Do not over beat at this point. You will see the cream will hold stiff peaks.

This whipped cream can be used immediately.

You can spread it over a cake or pipe as needed.

Whip the cream

Prepare Agar-Agar&nbsp;Add agar-agar to water.&nbsp;

Stir well to ensure no lumps. Let stand for 2 minutes.&nbsp;

Heat in the microwave for 30 seconds to a minute.&nbsp;

Let cool completely - then follow the same process as below for gelatin.&nbsp;

With Agar-Agar

https://content.jwplatform.com/videos/h3SzonDu.mp4

We all need our whipped cream dessert to look just as beautiful tomorrow as it does today. But keeping whipped cream fresh longer can be tricky. These five simple, easy and effortless methods to stabilize whipped cream will make sure your cakes, cupcakes, and desserts look fresh longer. You can try any of these five methods that work best for your current project

How to stabilize Whipped cream  Blog

This delightful dessert tastes way too good for as easy at it is to make.  It is basically a fluffy "fat bomb", so if you're trying to hit your fat macros for the day, this a delicious and satisfying way to get there. 

Coffee Mousse

heavy whipping cream (240 milliliters)

liquid stevia

espresso powder (8 grams)

TB water (30 milliliters)

oz cream cheese, softened (55 grams)

In a high sided bowl, whip the heavy cream to stiff peaks using a whisk or a whisk attachment on a hand mixer or stick blender.  If you want, you can add liquid stevia at this point for more sweetness.

In a separate bowl, dissolve the espresso powder in the water, then add the softened cream cheese and mix.  This goes very quickly with an immersion/stick blender.

Add the espresso cream cheese mixture to the whipped cream and whisk until combined, scraping the sides with a spatula as needed.

Serve immediately or allow to firm up in the fridge.

This recipe is inspired by the fruit and cream pies at <a href="https://www.briermerefarms.com/">Briermere Farms</a>, in Riverhead, N.Y., a <span>fruit farm and bakery on the North Fork of Long Island</span>. Here, a press-in graham cracker crust is swapped in for the traditional pastry crust, but otherwise the recipe stays true to the signature pie, with a giant mound of fresh sliced peaches concealing a lightly sweetened whipped cream filling beneath. Cream cheese acts as a stabilizer in the whipped cream, allowing you to assemble the crust and filling in advance — but once you add the peaches, the pie is best served within the hour. Perfectionists take note: This pie is a little messy, but that’s part of its charm. If you can’t find ripe, juicy peaches, this recipe is equally delicious made with fresh strawberries or blueberries. The quality and ripeness of the fruit is more important than the variety.

Peaches and Cream Pie

graham cracker crumbs (from about 10 or 11 graham cracker sheets)

cinnamon

unsalted butter, melted

cream cheese,

confectioners’ sugar, sifted

vanilla extract

yellow peaches (5 to 7 peaches)

Heat the oven to 350 degrees. In a medium bowl, whisk together the graham cracker crumbs, granulated sugar, cinnamon and salt. Add the butter and toss until the crumbs are evenly moistened. Transfer the mixture to a 9-inch pie plate and press into an even layer on the bottom and up the sides of the pie plate, packing the crust lightly with the bottom of a measuring cup. Place the pie plate on a sheet pan and bake for 10 to 12 minutes, until set, then cool completely.

In a large mixing bowl, combine the cream cheese and confectioners’ sugar. Using an electric mixer, beat on low speed until combined, then raise the speed to high and whip until the mixture is smooth and creamy. Add the heavy cream and vanilla, and beat on high speed until the mixture forms stiff peaks. Scrape the filling into the cooled crust, smooth the top, and chill for at least 2 hours, or overnight, until set. (Cover with plastic wrap if chilling the pie overnight.)

Meanwhile, bring a large pot of water to a boil and fill a large bowl with ice water. Immerse the peaches, a few at a time, in the boiling water for 30 seconds to 1 minute, depending on the ripeness of the peaches, until their skins peel off easily with a paring knife. Using a slotted spoon, transfer the peaches to the ice bath to stop the cooking. Peel the peaches, and cut into slices, placing the slices in a colander set over a bowl to drain any excess juices.

Just before you plan to serve the pie, spoon the peaches onto the filling, covering the entire surface of the pie. Serve immediately or refrigerate for up to 1 hour before serving.

Spumoni is a frozen Italian-American dessert made by layering pistachio, cherry and chocolate (or sometimes vanilla) gelati. This showstopper ice cream cake version looks difficult, but it’s made with store-bought ingredients, so it mostly involves shopping and assembly. The layers can be stacked ahead, and you also don’t have to worry too much about its melting rapidly: The cake’s sheer volume and store-bought ice creams' stabilizers help it stay cold. For a Neapolitan-style cake, you could swap strawberry ice cream for the cherry and vanilla for the pistachio. The only true challenge here is making sure there’s room in your freezer, since this cake is about 4 inches tall.

Spumoni Ice Cream Cake

(1.5-quart) carton cherry ice cream

(1.5-quart) carton pistachio ice cream

(1.5-quart) carton chocolate ice cream, preferably with chocolate chips

amaretti cookies, meringues or chocolate wafers (10 1/2 ounces)

maraschino cherries (from one 14-ounce jar), drained and stemmed if needed

heavy cream (see Tip)

confectioners’ sugar

kosher salt

Multicolored sprinkles,

Remove the lid from the cherry ice cream and let sit at room temperature until the ice cream softens to the consistency of thick cake batter, 5 to 10 minutes. Remove the lids from the pistachio and chocolate ice creams and let soften in the refrigerator until the ice creams are softened to the consistency of thick cake batter, 20 to 30 minutes.

While the ice creams soften, cover the bottom of a 9-inch springform pan with one layer of whole amaretti cookies, flat sides down. Put the remaining amaretti in a resealable plastic bag and crush with a heavy pan. Line another 9-inch round cake pan with plastic wrap, leaving a few inches of overhang. Add the crushed cookies and set aside until Step 4.

On top of the whole cookies in the springform pan, spread the softened cherry ice cream in an even layer. Tap the pan gently on the counter to remove air pockets. Distribute the maraschino cherries over the cherry ice cream, saving a handful for the top of the cake. Spread the softened pistachio ice cream in an even layer on top of the cherries. Tap the pan gently on the counter to remove air pockets. Cover the pan with plastic wrap and freeze until firm, about 2 hours or up to 1 week. (If at any point the ice cream is melting to liquid, pop the cake and ice creams in the freezer to firm to a spoonable consistency.)

Immediately after placing the cherry and pistachio layers in the freezer, prepare the chocolate layer: Shake to distribute the cookie crumbs evenly in the cake pan. Spread the softened chocolate ice cream in an even layer over the cookies. Press down as you go to adhere the ice cream to the cookies, then tap the pan on the counter to remove air pockets. Cover the pan with plastic wrap and freeze until firm, about 2 hours or up to 1 week.

Run a knife around the cake in the springform pan, then unmold the springform and transfer the cake to a serving plate. Use the plastic wrap overhang to remove the chocolate ice cream out of the cake pan. Invert the layer onto the pistachio ice cream so the crushed cookies are on top (do not remove the plastic wrap). Freeze until set, about 4 hours or overnight.

When you’re ready to serve, whip the cream with the sugar and salt until stiff peaks form. Remove the cake from the freezer and remove the plastic wrap from the cake. Working quickly, with a spoon or offset spatula, frost the sides and top of the cake with the whipped cream, then decorate with sprinkles and the reserved maraschino cherries. Serve right away. (If you find the cake too solid to cut, run your knife under hot water before slicing and wipe it dry between cuts. Also remember that the first piece is always the trickiest to get out.)

Though quite straightforward, this recipe for Norwegian apple cake from Nevada Berg's cookbook “North Wild Kitchen” did raise a question. A whole tablespoon of cinnamon? Really? But it was not at all excessive, giving the cake autumnal fragrance and flavor along with a nicely burnished surface. What this recipe also offers is great flexibility. Though it calls for an 8-inch springform, it also worked in a 9-inch and a 10-inch, the latter providing a little less cake in proportion to topping (though no change in cooking time). Larger pans require more fruit. And on that score, in place of apples the recipe works well with fresh figs and peaches. Small purple plums, pears, apricots and even bananas are some other options to consider.

Norwegian Apple Cake

tart apples,

eggs,

whole milk

32 grams sliced almonds

dark brown sugar

Whipped cream cream

Peel and core apples; slice 1/2-inch thick. Set aside. Use some of the butter to grease an 8-inch springform cake pan. Dust with a little flour. Heat oven to 350 degrees.

Sift or whisk flour with baking powder. Set aside. In the bowl of a standing mixer, beat granulated sugar with 3/4 cup (1 1/2 sticks) of the butter for several minutes, until light and fluffy. Beat in eggs, one at a time, then beat mixture about 3 minutes until creamy. Gradually add flour mixture in three batches, alternating with milk, mixing well after each addition. Transfer batter to pan.

Arrange the apple slices on top of batter in tight overlapping concentric circles, gently pressing them in a bit. Scatter almonds on top. Dust with brown sugar and cinnamon. Dot with remaining butter. Place in the oven and bake about 1 hour, until a cake tester comes out clean, the top has browned and feels fairly firm to the touch.

Allow to cool in the pan until just warm. Remove sides of pan and serve with whipped cream or ice cream. If cake has cooled completely it can be warmed before serving.

An easy dessert recipe with a no-bake filling made from brown sugar swirled with warm melted butter mixed with cream cheese, pecans and whipped topping over a simple pecan shortbread crust. Special enough for Thanksgiving and Christmas but easy enough for anytime!

Pecan Cream Deep Dish Pie

flour

butter,

pecans

8-oz packs cream cheese,

butter, melted

brown sugar

8-oz tubs cool whip, divided

A delicious nut crust, topped with a creamy caramel layer is a hand-held version of everyone's favorite dessert.

Caramel Cheesecake Bars

vanilla wafers, crushed (about 1-1/2 cups)

PLANTERS Pecans, divided

butter or margarine, melted

pkg. (11 oz.) KRAFT Caramels

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

sugar

eggs

Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine wafer crumbs, 1/2 cup nuts and butter; press onto bottom of prepared pan. Refrigerate until ready to use.

Microwave caramels and cream in microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted, stirring after each minute; pour over crust.

Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust; sprinkle with remaining nuts.

Bake 30 to 35 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to remove dessert from pan before cutting into bars.

Whipping up this dessert may be the wisest decision you’ll make in the summer: It comes together quickly and uses only five ingredients. Mashed juicy berries folded into lightly whipped cream results in a simple dish that manages to feel both decadent and light. Macerating ripe in-season blackberries in sugar extracts their natural sweetness and goodness. Serve this dish with shortbread cookies for a buttery crumble to contrast the creamy blend.

Blackberry Fool

blackberries (12 ounces)

heavy whipping cream

Shortbread cookies, for serving (optional)

Place the blackberries in a medium bowl and sprinkle with the granulated sugar, then drizzle with the vanilla. Toss lightly to evenly coat. Allow to steep for 10 minutes, then mash the blackberries until they release their juices and form a thick pulp.

Combine the heavy cream and confectioners’ sugar in another medium bowl. Use an electric stand or hand mixer or whisk to whip the cream to medium peaks. (When you lift the beater or whisk, the cream should hold a peak for a moment.)

Pour the berry mixture over the cream and use a rubber spatula to gently fold until combined. You can leave streaks of the berry mixture or completely incorporate it. Serve immediately or cover and refrigerate for up to 1 day. To serve, scoop into glasses or dishes and top with cookies if desired.

TikTok cinnamon rolls are the latest viral food trend, and for good reason! These delicious cinnamon rolls are made using store bought cinnamon rolls, heavy cream, butter, cinnamon and brown sugar. The TikTok Cinnamon Roll recipe is easy to follow and only takes a few minutes to make. Best of all, these cinnamon rolls are absolutely delicious! If you&#x27;re looking for a delicious and easy-to-make cinnamon roll recipe, TikTok Cinnamon Rolls are the perfect choice.

Cinnamon Rolls with Heavy Cream

Package Cinnamon Rolls (Like Pillsbury)

Cup Heavy Cream

Butter,

Cup Brown Sugar

Teaspoon Cinnamon

Package Cream Cheese Frosting (Like Betty Crocker), optional

Spray a baking dish with nonstick cooking spray...

Spray a baking dish with nonstick cooking spray and arrange the cinnamon rolls with space between each roll.

Pour 1/2-3/4 Cup of Heavy Cream over the...

Pour 1/2-3/4 Cup of Heavy Cream over the cinnamon rolls, making sure to fill in the gaps between the rolls.

In a small mixing bowl, combine the melted...

In a small mixing bowl, combine the melted butter, brown sugar and cinnamon. Drizzle the mixture over the cinnamon rolls.

Bake the cinnamon rolls according to the package...

Bake the cinnamon rolls according to the package directions. I baked mine at 350 degrees for about 30 minutes.

Remove the cinnamon rolls from the oven and...

Remove the cinnamon rolls from the oven and top with the included icing, and extra cream cheese frosting if desired. Serve warm.

https://mediavine-res.cloudinary.com/video/upload/cjkdxkondvu7z6fueaow.mp4

TikTok cinnamon rolls are the latest viral food trend, and for good reason! These delicious cinnamon rolls are made using store bought cinnamon rolls, heavy cream, butter, cinnamon and brown sugar. The TikTok Cinnamon Roll recipe is easy to follow and only takes a few minutes to make. Best of all, these cinnamon rolls are absolutely delicious! If you're looking for a delicious and easy-to-make cinnamon roll recipe, TikTok Cinnamon Rolls are the perfect choice.

TikTok Cinnamon Rolls

Twenty minutes is all it takes to prep these gift-worthy Double Chocolate Truffle Triangles. No baking and no candy thermometer required!

Double Chocolate Truffle Triangles

Place whipping cream and white chocolate in microwavable bowl. Microwave on MEDIUM (50%) for 2 minutes; stir until chocolate is completely melted. Set aside.

Microwave 7 of the squares of semi-sweet chocolate in microwavable bowl for 3 minutes; stir until completely melted. Line bottom of 8-inch square pan with wax paper. Spread the melted semi-sweet chocolate into a thin layer on wax paper. Freeze 5 minutes.

Spread white chocolate mixture evenly over semi-sweet chocolate layer. Sprinkle with almonds. Melt remaining square of semi-sweet chocolate as directed on package; drizzle over chocolate layers in pan.

Refrigerate 3 hours or until firm. Let stand at room temperature for 15 minutes before cutting into 9 squares; cut each square diagonally in half to form 2 triangles. Store in airtight container in refrigerator up to 2 weeks.

Take dessert to the next level when you make these Pecan Pie Cookie Balls. To prepare these Pecan Pie Cookie Balls, mix together caramels, pecan halves and graham crackers and then drizzle them with chocolate later on. The end result is a dessert that looks almost too good to eat. Almost.

Pecan Pie Cookie Balls

KRAFT Caramels

pkg. (6 oz.) pecan halves, toasted, finely chopped and divided

graham cracker crumbs

vanilla

BAKER'S Semi-Sweet Chocolate, melted

Microwave caramels and cream in medium microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is well blended, stirring every 30 sec.

Reserve 1 Tbsp. nuts for later use. Add remaining nuts to caramel sauce along with the graham crumbs and vanilla; mix well.

Cover baking sheet with waxed paper. Shape caramel mixture into 20 balls, using about 1 Tbsp. caramel mixture for each ball. Place on prepared baking sheet.

Drizzle with chocolate; sprinkle with reserved nuts. Let stand until chocolate is firm.

Gooey chocolate, melty caramel, crunchy pecans: Baker, prepare to take a bow as these brownies become the star of the dessert table.

Top 24 whipping cream recipes from across the web

The most viewed whipping cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Whipped Cream Scones With Chocolate...

Crème Brûlée Pie

How to Stabilize Whipped Cream Five...

Coffee Mousse

Peaches and Cream Pie

Spumoni Ice Cream Cake

Norwegian Apple Cake

Pecan Cream Deep Dish Pie

Caramel Cheesecake Bars

Blackberry Fool

Cinnamon Rolls with Heavy Cream

Double Chocolate Truffle Triangles

Pecan Pie Cookie Balls

Caramel-Pecan Brownies

Coconut-Candy Bar Brownies

Divine Truffle Brownies

Raspberry Truffle Brownies

3D Brownies

Brownie Cheesecake Swirl Bites

Mocha Truffle Brownies

Chocolate Chunk Scones

Mocha Pot de Creme

Classic Italian Cheesecake

Dalgona Coffee Keto Chia Pudding

Top 24 whipping cream recipes from across the web

The most viewed whipping cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Whipped Cream Scones With Chocolate...

Crème Brûlée Pie

How to Stabilize Whipped Cream Five...

Coffee Mousse

Peaches and Cream Pie

Spumoni Ice Cream Cake

Norwegian Apple Cake

Pecan Cream Deep Dish Pie

Caramel Cheesecake Bars

Blackberry Fool

Cinnamon Rolls with Heavy Cream

Double Chocolate Truffle Triangles

Pecan Pie Cookie Balls

Caramel-Pecan Brownies

Coconut-Candy Bar Brownies

Divine Truffle Brownies

Raspberry Truffle Brownies

3D Brownies

Brownie Cheesecake Swirl Bites

Mocha Truffle Brownies

Chocolate Chunk Scones

Mocha Pot de Creme

Classic Italian Cheesecake

Dalgona Coffee Keto Chia Pudding

The most viewed whipping cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine