4,781 butter cream recipes

Ukrainian almond crescents with a tender sour cream yeast pastry rolled around a ground almond and brown sugar filling. Flaky, nutty, and golden, these Eastern European cookies melt in your mouth.

Chicken roulades stuffed with roasted poblano peppers, shrimp, cilantro, and Monterey Jack, sliced into rounds and drizzled with a buttery cream shrimp sauce.

Peppermint candy cookies with a buttery walnut shortbread shell hiding a pink cream cheese filling inside. Rolled in crushed peppermint and powdered sugar after baking.

Roll-and-cut almond cookies with toasted sliced almonds folded into a buttery dough and finished with a dusting of powdered sugar. Crisp edges, tender centers, and a double hit of vanilla and almond extract.

Chicken simmered in cream with bechamel, mushrooms, curry powder, and a squeeze of lemon. A rich, French-inspired sauce with a subtle warm spice kick.

Old-fashioned veal stew is the French classic blanquette de veau: blanched veal gently simmered with pearl onions, mushrooms, and chicken stock, finished with a velvety egg-yolk and cream velouté sauce.

Hungarian poppy seed wafers with fresh orange zest, allspice, and a smooth powdered sugar glaze. Piped butter cookies with warm spice and citrus flavor.

Creamy scallop and corn soup blended smooth with fresh ginger, rice wine, and scallions. A silky Asian-inspired bisque finished with cream and butter.

She-crab style soup thickened with sieved hard-boiled eggs instead of heavy roux, finished with dry sherry, lemon zest, and cream. Silky, velvety, and rich with sweet crab in every spoonful.

Maple walnut cake made with real maple syrup, buttermilk, and toasted walnuts, topped with a fluffy marshmallow-maple frosting. A two-layer showstopper for fall baking.

Sweet Potato Soufflé with Coconut Pecan Topping recipe

Golden chicken, artichoke hearts, mushrooms, and mostaccioli pasta tossed in a velvety homemade bechamel sauce with a pinch of cayenne. An Italian-American comfort bowl ready in 30 minutes.

Rum-glazed apple cheesecake with cinnamon-spiced McIntosh apples, toasted pecans, and an apple jelly-rum glaze over a graham cracker crust. A fall showstopper.

Nusskipferl are Austrian nut crescent cookies made with a buttery sour cream yeast dough rolled around a sweet ground almond and egg white filling, baked golden.

Here I adapted an 18th century English spice cake recipe which also makes nice cupcakes.

Streusel cream cheese coffee cake layers tender butter cake around a sweet cream cheese filling, finished with a buttery flour-sugar streusel. Baked in a springform pan, perfect for brunch.