The solution is a frosting that combines the best parts of whipped cream and cream cheese frosting, skips the butter, holds ...

Take a cue from the Atlantic beach pie and turn it into no-bake dessert cups. Layer the curd in small glasses or coupes with ...

Supported by By Tanya Bush Photographs by Anthony Cotsifas In 1927, an Ohio-born insurance salesman named Harry Baker, having ...

Introduction If you’re in the mood for a show-stopping dessert that’s equal parts indulgent and elegant, look no further than ...

Beyond swapping the whipped cream for fresh fruit, there are other ways to play with this recipe. You can try other types of ...

Layers of coffee-soaked ladyfingers surrounded by mascarpone cream — what dreams are made of for a caffeine addict.

Let the cake cool in the pan on a rack. Serve with sweetened whipped cream or vanilla ice cream, if desired. Cake can be stored at room temperature for several days, loosely covered. Freezer ...

Like I said, it's unbelievably easy. The recipe calls for sweetened whipped cream on top (or storebought whipped topping, if you want to save time) but I didn’t even bother with that.

Scrape the batter into your prepared pan. Bake for 25-30 minutes until a tester comes out clean. Allow cake to cool somewhat (it should still be warm to the touch). While the cake is cooling, make the ...

Don’t let the Cool Whip stop you from making this! It can be replaced with sweetened whipped cream while remaining ...

The soak makes this already light cake incredibly moist. Top it with sweetened whipped cream, and you’ve got the perfect dessert for your Cinco de Mayo celebration or for any warm spring evening.