4,781 butter cream recipes

No-bake peanut butter pie with graham cracker crust, cream cheese filling, and a glossy chocolate-espresso glaze. Decadent freezer-friendly dessert.

Cream of mussel soup is a classic Irish-style chowder built on a butter-flour roux and mussel liquor, finished with single cream. Briny, silky, and ready in 30 minutes.

Sour cream pastry dough made in the food processor with flour, cold butter, salt, and sour cream. Supremely flaky and tender, ideal for galettes, hand pies, empanadas, and sweet or savory tarts.

Whole trout browned in foaming butter, then simmered in sour cream until silky and tender. Just 5 ingredients and 30 minutes. Serve with boiled new potatoes or chanterelles for a classic meal.

Poached rainbow trout served on a rich, reduced cream sauce finished with butter and fresh herbs. A classic Irish fish dish with just 4 ingredients and 30 minutes of your time.

Old-fashioned custard pie with dried apricots simmered until tender, folded with beaten eggs and cream into a baked pastry shell.

Traditional Mexican squash blossom soup with zucchini, corn, epazote, and chilies in a tomato broth finished with cream. A beloved seasonal dish showcasing flores de calabaza.

No-bake chocolate cheesecake with melted chocolate chips, cream cheese, and whipped topping in a graham cracker crust. Silky smooth with zero oven time needed.

Kolachkes are Polish-American cream cheese cookies: a tender butter-and-cream-cheese dough wrapped around fruit jam, walnut, or sweet cheese filling. Rolled in powdered sugar instead of flour.

Honey almond tartlets with a flaky sour cream pastry shell, cream cheese and honey filling, toasted almonds, and fresh strawberries on top. An elegant make-ahead dessert.

Eggnog cheesecake flavored with rum and nutmeg, baked in a crumb crust with a high-low oven method for a silky, crack-free top. A festive holiday cheesecake for rum-lovers.

Kolachki: tender, flaky Eastern European cream cheese cookies wrapped around a sweet ground walnut filling and rolled in sugar. A buttery, melt-in-your-mouth holiday tradition.

Belgian cheesecake with a chewy oat-and-brown-sugar crust and a creamy cream cheese and cottage cheese filling. Less sweet and lighter than American-style cheesecake.

A feather-light cheesecake lightened with whipped egg whites for an airy texture, on a cinnamon zwieback crust, finished with a sour cream, crumb, and almond topping. Far lighter than dense New York style.

Mini crawfish pies with a buttery cream filling spiked with cayenne, baked in flaky tart shells. Louisiana party food that freezes for up to two weeks ahead.

No-bake frozen peppermint cheesecake with a chocolate wafer crust, cream cheese filling, crushed candy canes, and whipped cream. A pink holiday showstopper.