4,781 butter cream recipes

Classic Maine-style lobster stew with just four ingredients: fresh lobster, butter, milk, and cream. Simmered gently and aged overnight for the deepest, sweetest lobster flavor.

Halloween frosting split into two colors: chocolate for the cake's top and sides, orange-tinted for the layers and a piped jack-o'-lantern. A retro buttercream built for spooky-season showpieces.

Frozen hash browns baked with cubed SPAM, cheddar cheese, sour cream, cream of chicken soup, and green chilies, topped with crushed potato chips. This cheesy, crunchy casserole feeds eight hungry people.

Sour cream lemon pie folds tangy sour cream into a stovetop lemon curd before pouring it into a pre-baked shell. The result is creamier and less sharp than classic lemon meringue, finished with whipped cream and lemon twists.

Mini cheesecakes baked in muffin cups with a graham cracker crust, sour cream topping, and golden lemon sauce. Perfectly portioned individual desserts for parties and potlucks.

Rich bourbon dessert sauce made with butter, egg yolks, cream, and a half cup of bourbon whiskey cooked over a double boiler. Pour over bread pudding, ice cream, or pound cake.

Lemon chocolate bars with a cocoa shortbread base, silky lemon curd middle, and bittersweet orange ganache on top. Three layers of contrasting flavor in every rich bite.

Rahm-Fleckle are German potato dumplings rolled thin, topped with cream and sliced tart apples, then baked and cut into squares. A sweet-savory Bavarian comfort dish served hot with cream.

Honey sour cream anise cookies bake into pillowy, soft drop cookies with brown sugar, honey, tangy sour cream, and aromatic aniseed. A licorice-scented old-country cookie for big batches.

Sour cream coffee cake with a brown sugar, cinnamon, and nut streusel swirled through the center and on top. A classic tube pan breakfast cake that's tender and rich.

White chocolate cheesecake with an almond-oat-graham cracker crust. Whipped egg whites folded in create an airy, cloud-like texture. Slow-cooled to prevent cracking.

Greek spanakopita triangles with spinach, feta, and cream cheese wrapped in buttery phyllo dough. Crispy, flaky appetizers that freeze beautifully for make-ahead entertaining.

Irish pan-fried trout in a buttery almond, honey, and cream sauce brightened with lemon. A rustic Celtic classic with rich nutty depth over flaky river fish.

New Orleans-style oyster cream sauce with fresh oysters, oyster liquor, herbs, and a butter roux. Rich and briny, perfect over pasta, fish, or steaks.

Decadent pasta primavera with fettuccine in a rich butter cream sauce blushed pink by tomato, thickened with egg yolks, and tossed with seasonal vegetables. A classic restaurant-style pasta from the 80s.

Rich, dense classic cheesecake with two pounds of cream cheese, sour cream, and butter, baked low and slow then cooled in the oven for a crack-free top. Crustless, ready for any topping.