4,781 butter cream recipes

Hard-boiled eggs baked in a luscious curry cream sauce with bright pimento strips. This elegant brunch casserole goes from prep to table in under 30 minutes.

Impressive apple pie with cinnamon crust, sour cream filling, and crunchy walnut-brown sugar topping. Three distinct layers of flavor and texture.

Frozen orange pie with vanilla ice cream layered over a toasted oat and coconut crumb crust, drizzled with orange juice concentrate and topped with toasted coconut.

Peach caramel crisp: ripe peaches baked over a hardened caramel base and crowned with ground almond praline streusel, served warm with vanilla ice cream. Summer fruit dessert elevated with French patisserie technique.

Elegant green pea and shrimp soup finished with white wine, cream, and champagne. Fresh savory and tarragon give this French-inspired soup its herbal depth.

Delicious twice baked goats cheese soufflé made with nutmeg and Australian Alpine Pepper.

Frozen layered dessert with chocolate wafer crust, vanilla frozen yogurt, raspberry sorbet, and homemade fudge sauce. An impressive make-ahead springform pan dessert.

Shaker honey almond cake bakes a spice-warmed honey-sour cream batter under a crown of almonds, then ripens 2 days for deeper flavor. Heritage New England keeping cake.

This showstopper three-layer chocolate buttermilk cake gets its velvety crumb from tangy buttermilk and sour cream, while instant coffee deepens the cocoa flavor. Each layer splits in half for six tender tiers.

Ginger honey cheesecake with crystallized ginger, golden raisins, and sour cream on a graham cracker crust. Warm spice meets creamy tang in every slice.

Orange cheesecake with a fresh cranberry-orange topping, orange zest graham cracker crust, and a splash of Grand Marnier. Bright, citrusy, and perfect for the holidays.

Raspberry cream pie layers tangy sour cream custard with fresh berries under a buttery brown sugar pecan streusel. A bakery-style pie with bright fruit and crunchy nut topping.

Best lemon sour cream pie folds tangy sour cream into a stovetop lemon curd, then crowns it with vanilla-scented meringue. Three textures in one slice: silky filling, billowy peaks, flaky crust.

Favourite lemon pudding pie creates two textures from one filling: a tangy lemon-curd pudding bottom and an airy meringue-like sponge on top. Heritage technique, no separate meringue required.

Diced lobster simmered in a sherry cream sauce with mushrooms, peppers, and pimentos, then spooned back into the shell and broiled with Parmesan. Southern fine dining at home.

This is from Trader Vic's restaurants. We no longer have one here, unfortunately. I first had this back in the 70's. Don't leave out the A-1 (it makes a difference) and DON'T sweeten the whipped cream!