This is one of the great creams that the French have given the world. I use it to accompany pies or fresh fruit, and as a filling in cakes.

Strawberries, Chantilly cream and chocolate is everything you could want, alone or in the company of someone very special.This dessert is fresh, delicious and very easy to prepare.

I hated whipped cream until I tried some homemade. Its a whole other animal! With a little vanilla extract and stevia to kick up the sweet, this will go great on fresh fruit or baked goods.

I always used to watch the pastry division of my company working. They used to make caramel with and without water and/or vanilla depending on how it was to be used, but I use this method.I use a cream with 42% fat content, but 35% and 47% are OK too.Be sure not to stir the pan from the time you put it on the heat until the sugar starts to brown. If you stir it the caramel will lose its transparent look. In addition, the caramel cream may become grainy and not smooth.Use real cream. Not only is it tastier, vegetable based cream may split. Recipe by La Land

Very delicious vanilla cream puffs.

This recipe is the very first cream puff recipe I made, years ago. It has alot of steps but really is very simple and quick from start to finish. The filling is super simple but provides a very light not to sweet luscious middle! The glaze is the perfect topping to finish it up

I wanted to make caramel chiffon cake and tried to find a way to make a delicious sauce for it.If you let the sugar brown too much in Step 3 it will become bitter, so be careful. The caramel cream will harden when chilled, so warm it up in the microwave to soften it. Recipe by ko-ko

I always make this whenever I have leftover cream.When adding the heavy cream in Step 4, it may boil over, so please take extra care during this step.If you use low-fat heavy cream, it will separate!It will harden when chilled, so put it into a heatproof bowl and warm it up a bit in the microwave to soften. Recipe by gurecoco

I use a bit of Creme Fraiche in my German recipes and will occasionally substitute it over sour creme. So here it is..

Our local grocery store used to sell these giant ones when I was little, & they were heaven.I'm still trying to find a similar recipe.This one is from Eugenie Kitchen on YouTube

I made this to use for caramel desserts.When you're adding the heavy cream, use one hand to continuously stir as it's poured in little by little! Recipe by Nana mama chan