Swedish Cream Recipe
User Reviews
5
Swedish Cream Recipe
Description
The Swedish Cream is made by gently heating heavy cream and sugar, then whisking in unflavored gelatin and flavor extracts before mixing in sour cream for a smooth, thick base. The mixture is poured into individual cups and chilled until firm. The berry compote is prepared by simmering fresh or frozen strawberries and raspberries with gelatin, sugar, and a pinch of salt until the fruit is softened and sauce-like. Once cooled, the compote is layered on top of the set cream and refrigerated further to fully chill.
This dessert delivers a balance of creamy richness with the citrusy and nutty extracts adding complexity, contrasted by the tart and sweet berry topping. It is ideal for parties or special occasions, served cold in portable cups for convenience.
Swedish Cream stores well in the refrigerator for up to five days, making it a good make-ahead dessert option.
Ingredients
For the Swedish Cream:
- 4 cups heavy cream
- 2 cups granulated sugar
- 2 envelopes gelatin unflavored
- 1 tablespoons vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon orange extract
- 1/4 teaspoon salt
- 4 cups sour cream
For the Berry Compote:
- 4 cups strawberries fresh or frozen
- 2 cups raspberry fresh or frozen
- 1 packet gelatin about 2 1/2 teaspoons, unflavored
- 3/4 cup granulated sugar
- Pinch salt
Instructions
- Pour the heavy cream and sugar into a sauce pot over medium heat. Stir and watch. Once the cream is almost to a boil, remove from heat and quickly whisk in the gelatin. Then stir in the extracts and salt.
- Allow the mixture to cool for 5-10 minutes. Then whisk in the sour cream, one cup at a time.
- Once smooth, pour the mixture into 4-ounce ramekins or plastic cups. (These plastic cups are great for taking to a parties.) Place the cups on a large rimmed baking sheet and refrigerate.
For the Berry Compote:
- Remove the stems from the strawberries. Place all the berries, gelatins, sugar and salt in a large sauce pot over medium heat. Bring to a boil and allow the mixture to simmer and cook down for 5-10 minutes. Use a wooden spoon to crush the berries, for a smoother consistency.
- Allow the berry compote to cool for 10 minutes. Then spoon a layer of berry compote over each Swedish Cream cup and place back in the refrigerator. Chill for at least 2 hours. Then cover until ready to serve.
- Garnish each cup with a strawberry rose if desired. (Video tutorial above.)
Notes
- Keep the Swedish cream refrigerated and covered for up to 5 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20+
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 381kcal | 19% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 89mg | 30% |
| Sodium | 87mg | 4% |
| Potassium | 163mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 995IU | 20% |
| Vitamin C | 20.8mg | 23% |
| Calcium | 89mg | 9% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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