Vanilla cream

This Creamy Vanilla Sauce is an easy and delicious compliment to all sorts of desserts including bread pudding, cobblers, crumbles, crisps and pies and cakes. Or simply spoon it over a bowl of ripe berries (or straight into your mouth, quite honestly)! It is a versatile, luxurious vanilla cream sauce that goes with just about anything sweet!

This Vanilla Bavarian Cream (Crème Bavaroise) is a super light and flavourful cream filling for pastries and cakes or a dessert on its own.

How to make the BEST classic vanilla diplomat cream, with vanilla pastry cream! A delicious custard based filling that is light and creamy.

Now more than ever, it’s a great time to be dairy-free. Proof: These 17 easy ice cream recipes, none of which require a machine.

Pastry cream is a delicious pudding-like custard recipe that you never knew you needed! Also called Crème Pâtissière, this French staple is an important part of many desserts, like eclairs and fruit tarts. It is similar to vanilla pudding but much thicker (perfect for piping and filling Bavarian Cream Donuts!) It is made in 10 minutes and uses pantry staples: egg yolks, milk, and cornstarch.

Learn how to make THE BEST Vegan Italian Meringue in only a few 'simple to follow' steps.

The only vanilla buttercream icing you'll ever need! Light and fluffy, you'll be tempted to put it on cakes, cupcakes, cookies, your spoon...

A classic recipe for vanilla bean custard that's creamy, rich and flecked with real vanilla bean. Use in pies, cakes, trifles or doughnuts!

Crème pâtissière is the unsung hero in so many French desserts. This custard is easy to make, and a great base recipe to have up your sleeve.

From freakshakes to curiouser-and-curiouser flavor experiments, we’re living through an extreme moment in ice cream. So where do we go from here? Back to the past—as in, to the 19th-century Mediterranean. The region's classic ice cream has a surprising texture unlike anything most people, at least in the West, have ever tried. That ice cream is stretchy and chewy—chewing-gum chewy—and it comes from Turkey, Greece and the Levant region of the Mediterranean.