4,781 butter cream recipes

Marshmallow cream fudge made in the microwave with chocolate chips, evaporated milk, and butter cooked to soft ball stage. Creamy, smooth, and no candy thermometer needed.

Salmon and spinach cannelloni filled with ricotta, poached salmon, and chopped spinach, blanketed in a reduced tomato-cream sauce and baked under Parmesan. Rich, restaurant-style pasta for company.

Oyster corn chowder simmers briny oysters and sweet corn with leeks, prosciutto, and cream, then folds in cooked orzo for a hearty seafood chowder. Coastal comfort in a single pot.

Almond cheesecake with vanilla wafer and chopped almond crust, almond-scented cream cheese filling, and sour cream topping, finished with toasted sliced almonds.

Pearl onion gratin baked in seasoned cream with nutmeg until browned and bubbly. A classic French side dish with just six ingredients and a blanching trick for easy peeling.

Layered peach cream cheese dessert with a buttery pecan shortbread crust, almond-scented whipped cream cheese filling, and juicy peaches. A make-ahead Southern potluck classic.

Silky sorrel soup with a bright, lemony tang from fresh leaves wilted in butter, pureed with chicken broth, cream, and egg yolks. Serve hot or chilled.

Nutty chocolate mint fudge made with marshmallow cream, mint chocolate chips, and chopped nuts. A no-thermometer fudge recipe that sets up smooth and creamy after just two hours of chilling.

Fudgy from-scratch brownies layered with creme de menthe walnut frosting and drizzled with melted chocolate. Three layers of minty, chocolatey bliss in every bite.

Chocolate caramel pecan cheesecake with a vanilla wafer crust, melted caramel and toasted pecan layer, and a rich semisweet chocolate cream cheese filling. A turtle-style cheesecake.

Pork tenderloin with Dijon mustard cream sauce sears pounded medallions, then deglazes the pan with beef broth, tarragon, cream, and mustard. French bistro classic in 30 minutes.

Lemon lush layered dessert with a buttery pecan shortbread crust, cream cheese filling, lemon pudding, and whipped topping. A four-layer no-bake icebox dessert that chills overnight and cuts into clean squares.

Scandinavian apple cake layered with toasted cake crumbs, currant jelly, macaroons, and ground nuts, topped with whipped cream and sugar-toasted almonds.

Classic chicken tetrazzini from scratch. A whole chicken simmers into rich broth that becomes the base of a sherry cream sauce layered with spaghetti, mushrooms, and parmesan.

Cheddar cauliflower soup thickened with a butter-flour roux and finished with half-and-half. Creamy, cheesy, and ready in 30 minutes with tender vegetables throughout.

Thick, creamy New England-style clam chowder loaded with bacon, new potatoes, and tender chopped clams in a herb-rich cream base. Finished with fresh dill and parsley for a bowl that tastes like the coast.