753 butter cream recipes

Salami and avocado salad: salty cured salami strips over creamy sliced avocado and butter lettuce, finished with a dab of sour cream and a squeeze of lemon. A fresh, no-cook plate ready in minutes.

Creamy microwaved spinach blends frozen spinach with sauteed onion, butter, cream cheese, and a pinch of nutmeg into a rich, no-bake side dish in 20 minutes. A microwave shortcut to creamed spinach.

Sole fillets stuffed with salmon, poached in white wine, and topped with a creamy mushroom sauce. An elegant microwave method that keeps the fish perfectly tender.

Oyster spinach soup with pureed oysters in a creamy milk and half-and-half base, finished under the broiler with a golden cap of whipped cream.

Norwegian sauteed veal cutlets in a silky sour cream and goat cheese sauce. Pan drippings build the base and the sauce comes together fast - the one rule: never let it boil.

Roasted beef tenderloin served with a French-style white wine cornichon tarragon sauce finished with Dijon mustard butter. A classic dinner-party main that cooks in under 25 minutes.

Creamy mushroom scallion soup pureed with chicken broth and cream, finished with whole mushroom slices and a dollop of whipped cream. A silky, elegant soup in 30 minutes.

Creamed spinach with horseradish, butter, and light cream, garnished with sliced hard-cooked egg. A quick vegetable side dish with an unexpected peppery kick.

Cold soups make for excellent summer fare. The best vichyssoise I ever had in my life was at a French restaurant during a Montreal summer. Humor me. Try the soup in the traditional manner but then, if you must heat it up, (sigh), go ahead.

Warm artichoke and cheddar dip baked inside a hollowed-out bread bowl with cream cheese, sour cream, and garlic. The ultimate crowd-pleasing party appetizer.

Danablu soup: Danish blue cheese melted into a chicken broth and roux base, finished with cream and topped with whipped cream and parsley. Elegant first course.

Foil-wrapped fish parcels steamed under the broiler with butter, dill, lemon, and cream. A classic French en papillote technique with no parchment fuss.

Creamed scallops in wine sauce, a retro microwave-friendly coquilles St. Jacques with mushrooms, white wine, and cream. Broiled golden in shells or ramekins for an elegant starter.

Grilled lamb chops with Gorgonzola cream sauce reduced from white wine, heavy cream, blue cheese, and butter. A steakhouse-style entree for special-occasion dinners.

Twice-baked crab stuffed potatoes with sauteed mushrooms, dry vermouth, Gruyere cheese, sour cream, and yogurt. A rich, restaurant-quality seafood potato that works as a main dish or impressive side.

Easy Boston cream pie made the no-bake way: a split yellow cake layer sandwiched with silky vanilla pudding, then crowned with a glossy chocolate-cream topping spiked with almond extract.