Are you looking for new ways to add a touch of decadence to your cooking? Look no further than heavy cream! This versatile ingredient can be used in sweet and savory dishes alike, adding richness and depth to your recipes. In this post, we’ll be sharing nine of our favorite recipes using heavy cream. From pasta dishes to desserts, there’s something here for everyone. Let’s get started!
Recipe #1: Creamy Garlic Shrimp
Ingredients:
1 lb large shrimp, peeled and deveined
3 tbsp butter
4 garlic cloves, minced
1/2 cup heavy cream
1/2 cup chicken broth
Salt and pepper, to taste
Fresh parsley, chopped (optional)
Instructions:
In a large skillet, melt the butter over medium-high heat.
Add the garlic and sauté for 1-2 minutes, until fragrant.
Add the shrimp to the skillet and cook until pink and cooked through, about 3-4 minutes.
Remove the shrimp from the skillet and set aside.
Add the heavy cream and chicken broth to the skillet and bring to a simmer.
Cook for 5-7 minutes, until the sauce has thickened.
Season with salt and pepper, to taste.
Return the shrimp to the skillet and toss to coat in the sauce.
Serve hot, garnished with fresh parsley, if desired.
Recipe #2: Creamy Tomato Basil Pasta
Ingredients:
1 lb pasta
2 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
1 can (28 oz) crushed tomatoes
1 cup heavy cream
1/2 cup fresh basil, chopped
Salt and pepper, to taste
Parmesan cheese, grated (optional)
Instructions:
Cook the pasta according to package instructions.
In a large skillet, heat the olive oil over medium heat.
Add the onion and garlic and sauté until softened, about 5 minutes.
Add the crushed tomatoes and bring to a simmer.
Cook for 10-15 minutes, until the sauce has thickened slightly.
Stir in the heavy cream and basil and cook for an additional 5 minutes.
Season with salt and pepper, to taste.
Serve the pasta with the sauce and grated Parmesan cheese, if desired.
Recipe #3: Creamy Mushroom Risotto
Ingredients:
1 1/2 cups Arborio rice
4 cups chicken broth
1 cup heavy cream
1 onion, chopped
2 garlic cloves, minced
2 cups mushrooms, sliced
1/2 cup white wine
1/2 cup Parmesan cheese, grated
3 tbsp butter
Salt and pepper, to taste
Instructions:
In a large pot, heat the chicken broth over medium heat.
In a separate large pot, melt 2 tbsp of butter over medium heat.
Add the onion and garlic and sauté until softened, about 5 minutes.
Add the mushrooms and sauté until tender, about 5-7 minutes.
Add the rice to the pot and stir to coat in the butter.
Pour in the white wine and stir until absorbed.
Ladle in the chicken broth, one ladleful at a time, stirring constantly until the liquid is absorbed.
Repeat until all the broth has been used and the rice is cooked through.
Stir in the heavy cream and Parmesan cheese, and cook for an additional 5 minutes, until the sauce has thickened and the cheese has melted. Season with salt and pepper, to taste. Serve hot, garnished with fresh parsley or additional Parmesan cheese, if desired.
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Recipe #4: Creamy Spinach Artichoke Chicken
Ingredients:
4 chicken breasts
Salt and pepper, to taste
1 tbsp olive oil
3 garlic cloves, minced
1 can (14 oz) artichoke hearts, drained and chopped
2 cups fresh spinach
1/2 cup heavy cream
1/2 cup chicken broth
1/2 cup Parmesan cheese, grated
Instructions:
Season the chicken breasts with salt and pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet and cook for 5-6 minutes on each side, until golden brown and cooked through.
Remove the chicken from the skillet and set aside.
In the same skillet, add the garlic and sauté for 1-2 minutes, until fragrant.
Add the chopped artichoke hearts and spinach to the skillet and cook until wilted, about 2-3 minutes.
Pour in the heavy cream and chicken broth and bring to a simmer.
Cook for 5-7 minutes, until the sauce has thickened.
Stir in the grated Parmesan cheese until melted.
Return the chicken to the skillet and spoon the sauce over the top.
Serve hot, garnished with additional Parmesan cheese or chopped fresh parsley, if desired.
Recipe #5: Creamy Butternut Squash Soup
Ingredients:
1 butternut squash, peeled and cubed
1 onion, chopped
2 garlic cloves, minced
2 tbsp butter
4 cups chicken broth
1 cup heavy cream
1/4 tsp nutmeg
Salt and pepper, to taste
Instructions:
In a large pot, melt the butter over medium heat.
Add the onion and garlic and sauté until softened, about 5 minutes.
Add the cubed butternut squash to the pot and stir to coat in the butter.
Pour in the chicken broth and bring to a boil.
Reduce the heat to low and simmer for 20-25 minutes, until the squash is tender.
Use an immersion blender or transfer the soup to a blender and blend until smooth.
Stir in the heavy cream and nutmeg and cook for an additional 5-7 minutes, until the soup has thickened slightly.
Season with salt and pepper, to taste.
Serve hot, garnished with chopped fresh parsley or croutons, if desired.
Recipe #6: Creamy Lemon Garlic Chicken
Ingredients:
4 chicken breasts
Salt and pepper, to taste
2 tbsp olive oil
3 garlic cloves, minced
1/2 cup heavy cream
1/2 cup chicken broth
1 lemon, juiced and zested
2 tbsp butter
Fresh parsley, chopped (optional)
Instructions:
Season the chicken breasts with salt and pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet and cook for 5-6 minutes on each side, until golden brown and cooked through.
Remove the chicken from the skillet and set aside.
In the same skillet, add the garlic and sauté for 1-2 minutes, until fragrant. Pour in the chicken broth and lemon juice, and bring to a simmer. Cook for 5-7 minutes, until the sauce has reduced slightly.
Stir in the heavy cream and lemon zest, and cook for an additional 5 minutes.
Stir in the butter until melted.
Return the chicken to the skillet and spoon the sauce over the top.
Serve hot, garnished with chopped fresh parsley, if desired.
Recipe #7: Creamy Cauliflower Soup
Ingredients:
1 head cauliflower, chopped
1 onion, chopped
2 garlic cloves, minced
2 tbsp butter
4 cups chicken broth
1/2 cup heavy cream
Salt and pepper, to taste
Croutons or chopped fresh chives, for garnish (optional)
Instructions:
In a large pot, melt the butter over medium heat.
Add the onion and garlic and sauté until softened, about 5 minutes.
Add the chopped cauliflower to the pot and stir to coat in the butter.
Pour in the chicken broth and bring to a boil.
Reduce the heat to low and simmer for 20-25 minutes, until the cauliflower is tender.
Use an immersion blender or transfer the soup to a blender and blend until smooth.
Stir in the heavy cream and cook for an additional 5-7 minutes, until the soup has thickened slightly.
Season with salt and pepper, to taste.
Serve hot, garnished with croutons or chopped fresh chives, if desired.
Recipe #8: Creamy Fettuccine Alfredo
Ingredients:
1 lb fettuccine pasta
1/2 cup unsalted butter
1 cup heavy cream
1 cup Parmesan cheese, grated
Salt and pepper, to taste
Fresh parsley, chopped (optional)
Instructions:
Cook the pasta according to package instructions.
In a large skillet, melt the butter over medium heat.
Stir in the heavy cream and bring to a simmer.
Cook for 5-7 minutes, until the sauce has thickened.
Stir in the grated Parmesan cheese until melted.
Season with salt and pepper, to taste.
Drain the cooked pasta and add it to the skillet with the sauce.
Toss to coat the pasta in the sauce.
Serve hot, garnished with fresh parsley, if desired.
Recipe #9: Creamy Chocolate Mousse
Ingredients:
8 oz semi-sweet chocolate chips
1/4 cup unsalted butter
3 eggs, separated
1/4 cup granulated sugar
1/2 cup heavy cream
Fresh berries, for garnish (optional)
Instructions:
Melt the chocolate and butter together in a double boiler or in the microwave, stirring until smooth.
In a separate bowl, whisk the egg yolks and sugar together until light and fluffy.
Gradually pour the melted chocolate mixture into the egg yolk mixture, whisking constantly.
In another bowl, beat the egg whites until stiff peaks form.
In yet another bowl, beat the heavy cream until stiff peaks form.
Fold the beaten egg whites into the chocolate mixture, followed by the whipped cream, until fully incorporated.
Divide the mixture into individual serving dishes and refrigerate for at least 2 hours, until set.
Serve chilled, garnished with fresh berries, if desired.
Whether you’re a sweet or savory lover, heavy cream can take your dishes to the next level. From pasta to soup, and everything in between, these nine recipes are sure to satisfy your cravings. So go ahead and indulge in the creamy goodness that heavy cream has to offer!
Heavy cream has been a staple in cooking for centuries. Its rich and creamy texture adds depth and flavor to a variety of dishes, from soups to desserts. As a cooking ingredient, heavy cream is commonly used in sauces and soups to add creaminess and richness, and in desserts to add a silky smooth texture. It is also a popular ingredient in pasta dishes, like fettuccine Alfredo, and chicken dishes, like creamy lemon garlic chicken. Whether you prefer sweet or savory dishes, heavy cream is a versatile ingredient that can add a touch of decadence to any recipe.
When using heavy cream in recipes, it’s important to note that it is a high-fat ingredient, so it should be used in moderation. However, it can be substituted with lighter alternatives like milk or half-and-half, if desired.
One of the most popular desserts made with heavy cream is the classic chocolate mousse, which is a rich and decadent treat that is perfect for special occasions. Heavy cream is also commonly used in soups and stews, like creamy cauliflower soup and mushroom risotto, to add a luxurious texture and flavor.
Overall, heavy cream is a versatile and delicious ingredient that can elevate any dish. From savory to sweet, there are endless possibilities when it comes to using heavy cream in the kitchen. So why not try some of these tasty recipes and see for yourself how delicious heavy cream can be!
