753 butter cream recipes

All kinds of ingredients in this mushroom pie, very tasty and good for health!

Classic chilled vichyssoise made with leeks, potatoes, and cream, puréed until velvety smooth and garnished with fresh chives. The quintessential cold summer soup.

Savory cheesecake squares with sun-dried tomatoes, garlic, oregano, and cream cheese on a buttery shortcrust. These bite-sized appetizers are rich, tangy, and made for sharing at parties.

Russian pastries (pirozhki) with a tender cream cheese dough wrapped around savory ground beef, sour cream, dill, and chopped egg. Make-ahead friendly and freezer-stable for up to a month.

Three-ingredient primavera cream sauce with heavy cream, butter, and Parmesan melted into a silky coating for pasta or spring vegetables. Quick Italian-style white sauce ready in 10 minutes.

Rich chocolate frosting made with ground sweet chocolate, butter, and cream that sets to a glossy, spreadable finish perfect for layer cakes and special occasion desserts.

Butter-browned chicken breasts in a silky mushroom cream sauce inspired by France's Périgord region. Just 7 ingredients and 40 minutes for a bistro-worthy dinner at home.

The tang of Dijon mustard and the smoothness of whipping cream combine with the light flavor of champagne or white wine to make this a wonderful, easy sauce for fish.

This is creamy, hot and perfect to serve with noodles or grilled meats.

Seared buffalo tenderloin medallions finished with a Jack Daniels pan sauce of veal stock and cream. A restaurant-quality 20-minute dinner for two that feels like a special occasion.

This delicious cookies made from cream cheese make an excellent treat after a meal.

Real egg shells hollowed out and filled with dark chocolate hazelnut ganache, then chilled and served in egg cups. A stunning conversation-starter dessert for Easter or dinner parties.

Old-fashioned coconut fudge candy shaped into little haystacks. Brown sugar, butter, and shredded coconut cooked to soft-ball stage, then dropped onto wax paper. Makes about 60 pieces.

Schwaemme, a traditional German cream sauce with king boletes and chanterelles, finished with parsley and lemon. Serve over potato or bread dumplings for a classic Bavarian side.

Penny sous are handmade peanut butter ganache truffles dipped in tempered chocolate and topped with a single toasted peanut. Four-ingredient chocolatier-level dessert.

Mushroom croustades: hollowed crusty rolls filled with garlic-rosemary butter and a creamy mushroom saute. A French-leaning vegetarian starter with dinner-party drama.