14 butter dream recipes

These are better then the average peanut butter cookie and really do melt in your mouth!

A wonderful topping for pancakes, waffles, French toast, bagels and English muffins.

Easy butter pecan ice cream made with sweetened condensed milk. No eggs, no custard cooking. Maple-scented with toasted pecans, churned or no-churn methods.

Cupcakes are also known as fairy cakes. They are delicious. Try this recipe.

A rich chocolate taste but surprisingly light chocolate ice cream studded with chunks of chocolate wafers and walnuts.

Grilled peaches tossed in sugar and caramelized over the coals until juicy and soft, then served warm under a scoop of melting vanilla bean ice cream. A three-ingredient summer dessert off the grill.

Fluffy white buttercream icing made with shortening, powdered sugar, and a hint of almond extract. Stays bright white and pipes like a dream for decorated cakes.

Swiss meringue buttercream that's silky-smooth and never gritty or cloying. Whip warmed egg whites and sugar into a glossy meringue, beat in butter, and finish with vanilla for a bakery-quality frosting.

Silky strawberry Swiss meringue buttercream made with real strawberry puree, whipped egg whites, and butter. Light, not too sweet, and naturally pink without a drop of food coloring. Pipes beautifully on cake or cupcakes.

Fettuccine Alfredo done traditional Italian-style: fresh egg pasta tossed with butter, cream, and Parmigiano-Reggiano. Three ingredients, pure silk on a plate.

No-bake butter pecan ice cream dessert with a Lorna Doone cookie crust, vanilla pudding filling, whipped topping, and crushed Heath bars on top. Refrigerate, don't freeze!

Layered ice cream loaf with chocolate and vanilla ice cream, crushed Oreos, chopped peanut butter cups, and banana slices, frozen and drizzled with hard shell chocolate.

Three-layer pistachio cake with white chocolate buttercream, orange zest, and almond extract. A showstopper dessert with chopped pistachios pressed into the frosting.

Mimosa ice cream crepes drizzled with buttered honey: delicate custard ice cream infused with mimosa blossoms, folded into crisped crepes. A foraged spring dessert.