For every cup of heavy cream, you’ll add two tablespoons of sour cream. Make sure your bowl, whisk (whether hand, handheld, ...

This Bush family recipe takes a popular dessert topping and gives it a warmer, spicier kick. It can make any dessert feel ...

Whisk as you would regular whipped cream. Use immediately or store tightly covered in the fridge for up to a week. That stove ...

Get ready to whip it, and whip it good — Jan. 5, 2017 is National Whipped Cream Day, and that means you're entitled to eat all the whipped cream your heart desires. I mean, to be honest, you can eat ...

I need heavy cream, but the grocery store only has whipping cream. Is it okay to use it instead? Will it ruin my recipe? A ...

In this super-easy recipe, we take a can of coconut milk, add pure vanilla and sweetener and turn it into whipped cream. Not only does this taste extraordinary, it’s vegan and dairy free. Some of us ...

You're not using canned whipped cream, are you? File Photo: Whether whipping by hand or with a mixer, whip the cream to soft or firm peaks, but don't overwhip. (Bob Fila/Chicago Tribune/TNS) Today is ...

A little rum, a little vanilla, brown sugar, walnuts and no shortage of chocolate — all wrapped up in a buttery pie crust. What’s not to love? The recipe, from Cold Spring Tavern in Santa Barbara, is ...

Leftover pancakes can be frozen between layers of parchment in a freezer-bag for up to 3 months. The cherry compote will keep ...