4,781 butter cream recipes

Hot chicken salad casserole with rice, cream of chicken soup, hard-boiled eggs, and a crunchy cornflake and buttered almond topping. A retro Southern classic.

Welsh laverbread and crab souffles with a cockle cream sauce. Individual souffles puffed golden with seaweed, fresh crab, and nutmeg. A traditional Welsh seafood dish.

Marbled chocolate truffles swirl white and dark chocolate ganaches with orange liqueur, then roll into powdered-sugar-dusted balls. An elegant homemade gift that beats any boxed assortment.

Rich and creamy mushroom soup with three kinds of mushrooms (dried, portobello, button), heavy cream, and beef base. Dried mushroom soaking liquid delivers serious umami depth.

Raspberry chocolate pie layers a glazed raspberry topping over a billowy cream cheese filling on a vanilla wafer pecan crust sealed with melted chocolate. A no-bake-style chilled dessert.

Creamed lobster and clams in a white wine cream sauce with mushrooms and a touch of cayenne. Served in warm pastry shells for an elegant appetizer.

Master chef puff pastry made with classic French lamination and six single turns, building hundreds of buttery flaky layers. Restaurant-quality dough for tarts, vol-au-vents, napoleons, and palmiers.

Sausage and Stilton quiche in a homemade butter pastry with crumbled sausage, Swiss cheese, and blue cheese in a cream-egg custard. A rich, British-style savory tart from scratch.

Restaurant-style cheesecake with a buttery flour-and-egg cookie crust, dense lemon-orange cream cheese filling, and the signature high-low bake method for that velvety New York texture.

Sirloin strips seared with portobello mushrooms and scallions in a silky sour cream and balsamic gravy. Stroganoff that looks fancy but comes together in minutes.

Vermouth cream of mushroom soup builds layers of flavor with two pounds of mushrooms, dry vermouth, beef stock, and a finishing splash of aromatic bitters for a grown-up bowl that buries any canned version.

Mexican beef and mushroom stew simmers round steak cubes with picante sauce, mushrooms, and chili powder, served over rice with sour cream and taco-seasoned cheese.

Beef tenderloin with morels and tarragon-Marsala sauce pan-sears filets and finishes them in a cream sauce built on earthy morels, sweet Marsala, and anise-tinged tarragon. Restaurant-plate dinner without the prix fixe.

A zucchini quiche but the crust is made with a crunchy wild rice. It's a satisfying counterpoint to the creamy French custard filling.

Peach and sour cream tart with fresh-poached peaches arranged in a sweet pastry shell, filled with a sour cream custard, and topped with sliced almonds. A classic French-style summer fruit tart.

Chicken Tetrazzini from scratch with homemade broth, spaghetti, mushrooms, cream, and dry sherry baked under a Parmesan crust. A rich, old-school casserole built on real flavor.