4,781 butter cream recipes

Horn and Hardart's classic baked macaroni and cheese with a from-scratch cheddar bechamel, a touch of tomato, and a hint of cayenne. The iconic automat recipe recreated at home.

Soft apricot cream cheese cookies with flaked coconut. Butter and cream cheese creamed with apricot preserves for a tender, fruity drop cookie in 30 minutes.

A warm, creamy shrimp dip with cream cheese, butter, horseradish, Tabasco, and Worcestershire. Served hot with crackers, it disappears fast at any gathering.

Cafe Beaujolais sour cream waffles with sauteed cinnamon apples and toasted pecans folded into a light, fluffy batter made with separated eggs and sour cream.

Brandied cheddar spread blends sharp aged cheddar with brandy, butter, and cream for a smooth, boozy cocktail spread. Hints of nutmeg and cayenne add warmth. Makes about two cups for crackers.

Tender microwave salmon ring with bread crumb texture and curry-lemon flavor, topped with creamy dill sauce for retro-style fish dinners in 25 minutes.

Apple pie with a sharp cheddar cheese crumble topping instead of a top crust. Tart apples spiced with cinnamon and cloves bake under a crispy, cheesy, buttery streusel that's golden and irresistible.

Broiled salmon plated with silky celery root puree, dry mushroom puree, and a bright parsley cream. A restaurant-style dinner worth the extra pots.

Blackberry brandy sour cream pound cake built around dissolved jello, brandy, and a quartet of extracts. A boozy, jewel-toned bundt cake with deep berry flavor and a tender pound-cake crumb.

Orange-Banana Bundt Cake with fresh orange zest, mashed bananas, sour cream, and a coconut-lined pan for a tropical twist on banana cake. Food processor method.

Fanky (faworki) are Polish deep-fried pastry diamonds made with egg yolks, sour cream, wine, and butter, dusted with powdered sugar. Thin, crispy, and addictive.

A tender bread with a slight orange taste. Excellent plain, toasted or for sandwiches.

Classic lobster Newburg with cream, egg yolks, butter, and a hit of cayenne and mace. Optional sherry rounds out the rich, old-school seafood favorite.

Elegant seafood Wellington with lobster, prawns, and scallops flamed in cognac, draped in a silky Nantua sauce, and served in golden puff pastry vol-au-vents.

Butter, cream, and two cheeses melt together in this thick, silky Alfredo sauce that coats every strand of pasta with the kind of indulgence that makes Italian restaurants nervous.

Cream of Jerusalem artichoke soup: sunchokes sweat with leek and carrot in butter, simmered with chicken stock, then pureed silky-smooth with cream. Earthy, nutty, French-bistro elegant.