4,781 butter cream recipes

Tropical mango-pineapple-lime cheesecake on a gingersnap and macadamia nut crust with crystallized ginger, topped with fresh mango, kiwi, and pineapple slices.

Elegant baked salmon croquettes made with fresh salmon, dill, lemon zest, and cream, set in individual ramekins and finished with sour cream and caviar. A refined take on a Southern classic.

Salmon corn casserole pairs creamed corn and canned salmon in a custardy bake topped with buttery cracker crumbs. Pantry-friendly comfort dinner from a handful of staples.

Bienville sauce, the rich New Orleans seafood velouté spooned over baked oysters Bienville. Trout, shrimp, crab, and Chablis enriched with egg yolks and cream. Classic Creole French Quarter classic.

A basic but scrumptious cake that can be made in your wonderful crockpot.

This is a very delicious chocolate fudge pie. Everyone likes it.

Tender chocolate tube cake made with sour cream and folded egg whites, topped with a glossy chocolate drizzle icing. Melt-in-your-mouth rich with a surprisingly light crumb.

Two-layer banana cake studded with chopped Butterfinger bars, spiked with dark rum, and coated in a glossy semisweet chocolate ganache. A showstopper that can be made 2 days ahead.

Mint pastry wafers made with a buttery cream dough sandwiched around chocolate mint wafers, dipped in sugar, and baked golden. A flaky, minty-chocolate sandwich cookie.

Praline pound cake with cream cheese, sour cream, praline liqueur, and chopped pecans baked in a Bundt pan. Finished with a boiled brown sugar-praline glaze that soaks into every ridge.

Double-frosted brownies: fudgy chocolate brownies topped with a creamy cooked fondant frosting, then crowned with melted unsweetened chocolate. Three layers, three textures, serious chocolate intensity.

Marbled herbed chicken pate with sweet leek and shallot, swirled with a spinach-basil layer. A silky French-style mousseline for elegant entertaining.

Creamy chicken casserole with mushrooms and water chestnuts under a golden crescent roll crust topped with melted cheese and toasted nuts. Pure comfort food in under 40 minutes.

Antoine's cream of mushroom soup builds deep flavor with two stages of sherry reduction, butter-browned mushrooms, and a finish of heavy cream. Topped with quenelles and toasted hazelnuts.

A traditional Swiss dessert from Bern featuring fresh blueberries folded with buttery croutons, browned flour, cinnamon, and whipped cream, crowned with homemade sour cream ice cream. Rustic, elegant, and unforgettable.

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.