Swedish Creme

Swedish cream, also known as Swedish krem, is an elegant yet east to make dessert made by setting a sweetened sour cream with gelatin. It’s similar to the Italian panna cotta, and thanks to the gelatin it has a custardlike and somewhat bouncy texture without the addition of egg. It’s a wonderful dish to make for guests because it can be assembled entirely ahead of time, and you can serve it with any kind of fruit topping you like.

Ingredients for Swedish Cream

• Heavy whipping cream and sour cream: Two types of cream contribute richness and subtle tang to this dessert. The addition of sour cream is one of the distinguishing factors that differentiates Swedish cream from most other panna cotta recipes.
• Sugar: Sugar is the main sweetener of this simple dessert. Warming it with the cream ensures that it dissolves properly.
• Unflavored gelatin: A key ingredient, unflavored gelatin sets Swedish cream into a custard texture. Make sure to buy unflavored gelatin for this recipe.
• Vanilla and almond extracts: A combination of extracts lend the creamy base for Swedish cream subtle, sweet aromas of vanilla and almond.
• Raspberries: Macerated with a bit of sugar, raspberries make the tart jewel-like topping on Swedish cream. You can use fresh or frozen berries.

Directions 

Step 1: Warm the cream and sugar and whisk in gelatin

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In a large saucepan, combine the cream and 1 cup of sugar; cook and stir over low heat until a thermometer reads 160°F. Do not allow it to come to a boil. Stir in the gelatin until completely dissolved.

Step 2: Add the sour cream

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Remove from the heat; stir in the vanilla and almond extracts. Cool for 10 minutes. Whisk in the sour cream. Then pour into eight dessert dishes. Refrigerate for at least one hour.

Step 3: Top the desserts

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Just before serving, lightly crush the raspberries and gently stir in the remaining sugar. Spoon over the tops of the creams.

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Recipe Variations

• Play with the extracts: You can substantially change the flavor profile of Swedish cream simply by swapping out the vanilla or almond extracts for others. Trade out the almond extract and replace it with mint extract, coconut extract, or lemon extract instead.
• Make a chocolate version: Whisk a couple of tablespoons of cocoa powder into the cream and sugar mixture as it warms to make a chocolate version of Swedish cream.
• Change out the fruits: You can replace the raspberries with blackberries, lightly crushed blueberries, chopped strawberries, pitted cherries or any other type of macerated fruit you like.
• Try it with jam: Skip the fresh fruit and instead top Swedish cream with a spoonful or two of softly set jam.

How to Store Swedish Cream

Cover any leftover Swedish cream with plastic wrap and store them in the refrigerator for up to three days.

Can you make Swedish cream ahead of time?

Yes! In fact, because this recipe needs to chill for at least an hour for the gelatin to set, this is an ideal make-ahead recipe. You can make this recipe as an overnight dessert.

Swedish Cream Tips

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Is Swedish cream Swedish?

Though this recipe is called Swedish cream in the United States, it’s not a traditional Swedish dish. Swedish cream instead appears to be entirely North American, perhaps invented by Scandinavian immigrants or perhaps shorthanded as Swedish thanks to a topping of imported lingonberry jam. A similar dish was once served at Kungsholm, a historic Scandinavian restaurant in Chicago, which may help explain its endurance as an American favorite, especially in the Midwest.

Can you substitute something for the gelatin in Swedish Cream?

The gelatin in this Swedish cream recipe is what gives it a firm, spoonable texture rather than a soupy one. You could make a version of this where you whip the cream and fold in the sour cream, but it will have a considerably softer texture. Instead, use a vegan alternative to gelatin that’s made from seaweed called agar agar. Follow the instructions on the package as it works slightly differently than gelatin does!

Help! My Swedish cream didn’t set!

The gelatin may not have warmed sufficiently to melt into the cream mixture or, if the cream mixture boiled, the gelatin may have been destroyed.