Swedish Cream Recipe
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Silky decadent Swedish Cream with Berry Compote and Strawberry Roses! A dreamy treat for Valentines Day, or any other day you want to make people smile!
You have no idea how much I love Swedish Cream.
More than latte art. More than chocolate. More than birthday
week month. More than my best pair of boots.
Swedish Cream (i.e. Swedish Krem, or Creme) is a very very special treat that I only discovered when we moved to Asheville, North Carolina.
No, there’s not a strong Swedish cultural representation here in Asheville, that I know of. And in all honesty, I’m not entirely sure if this is an authentic Swedish dessert (so no hate email please.)
I can only tell you I remember the exact moment I tried Swedish Cream ten years ago. Where I was, what I was wearing, and who I was talking to… that’s the sort of impact it left on me.
A mind warp moment of sugary bliss, forever imprinted on my memory.
There a bakery here is Asheville, called Well-Bred Bakery, which is one of the best bakeries in the region. (Again, no hate mail please.)
Just over 10 years ago I sauntered into their first location and was forever changed by these little cups of dense dairy goodness, topped with a berry compote.
So what is Swedish Cream exactly?
My best explanation is that, if creme brûlée and panna cotta had a genetically perfect baby, it would be called Swedish Cream.
It’s a rich custard-like treat with smooth tangy-sweetness. A touch of gelatin is added to give it stability. The Swedish Cream is then covered with a fresh berry compote, so that you dip down through the berries into pure dairy ecstasy with each and every bite.
Not only that, Swedish Cream is ridiculously easy to make.
You simply bring cream and sugar to an almost-simmer, and whisk in gelatin and flavoring. Then once it’s cooled a little, whisk in sour cream for density and tang.
The fresh berry compote is optional, but as mentioned, I wouldn’t skip it. Once the Swedish Cream is cooling in individual serving cups, simmer down strawberries, raspberries, and sugar to create a sort of loose berry preserve.
Spoon the berry compote over the top of each Swedish Cream cup then chill until they are cold and somewhat firm.
The only thing that could possibly make them any better is a fresh pretty strawberry rose on top!
Strawberry roses are an easy and elegant garnish for desserts and salads. With just a few easy incisions you can turn a bright blushing berry into a beautiful flower.
Choosing the right berries for strawberry roses is the most important task. Make sure to select bright red strawberries that are short and round, not long and thin.
Check out our video for a short strawberry roses demonstration.
This Swedish Cream Recipe would make a marvelous treat for Valentines Day!
Swedish Cream Recipe
For the Swedish Cream:
- 4 cups heavy cream
- 2 cups granulated sugar
- 2 envelopes unflavored gelatin
- 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 raspberries fresh or frozen
- 1 packet unflavored gelatin about 2 1/2 teaspoons
- 3/4 cup granulated sugar
- Pinch salt
- 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.)
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
Could I cut the sugar in half and still have the same quality and taste. It looks really good but can’t fathom that much sugar.
You can cut the sugar down in the cream. The consistency will stay the same, but it will change the flavor a bit. However, do not cut the sugar in the berry compote. It will be too runny if you do.
Made this beautiful recipe and it is divine!!! Thank you so much for it (Not sure why but the video does not open for your instructions on making the pretty strawberry roses) I winged it but they are not as pretty as yours ).
Will make this again for Valentines Day. We love it!
I’ve made this recipe the last few years for Thanksgiving dessert, as well as a whole slew of pies. Everyone raves about it. I put it in 4oz mason jars for quick individual servings that are easily transportable. Absolutely love this recipe!!! Thank you for posting.
OMG!!!! I know this! About 50 yrs ago, my father made something quite similar and it was divine and I was never able to figure what he did. He did it just that once and I was able to enjoy it as a 5 yo.
Your recipe is HUGE, and with covid, we don’t have many guests, so I will cut it down to a size we can handle. So amazing! Thank you for this!
We just came back from Asheville and had this at Wellbred and I had never heard/eaten this either!
I’m so excited to try this and I’ll report back!
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I ate this at well bred in the mid 2000s…thought about it today and searched the recipe. I had no idea you based yours on the same experience!!! Wow! Life!
Can you tell me the measurement in teaspoons or weight of the unflavored gelatin? I don’t have individual envelopes or packets – is the envelope the same as the packet?
yes it is the same.
Each packet has 2 1/2 teaspoons of powder in it, so you will need 5 teaspoons total.
So I am wanting to make chocolate cups or bowls and put this recipe in there. You mentioned that the swedish cream will be cooking in the cups.. how do you recommend I transfer it over to the chocolate? Can I let it cool in a separate container and then transfer it over to the chocolate cup when it cools? I’m just unsure of it’s consistency and how easy it is to work with and shape. What do you think?
I can’t edit my comment! I am the one with chocolate cups and I meant cooling in the cups!!!! Not cooking! Hopefully you figured that out!!!
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What a delight for the hot summer here.
Too funny- Well-Bred is where I just discovered Swedish Creme and I was like dude I have GOT to recreate that at home, and your recipe was the first one that popped up!
Svenska Krem, yes, it’s a real Swedish thing. ☺
Yesterday I made apple and berries fusion dessert and was thinking on some impressive topping oh yeah…Just a knife and U made this Flower…….Blooomed me
Next time will make ur flower for garnishing my recipes…..
Just wanted to confirm the Swedish authenticity! It really is a Swedish dessert, spelled kram but with 2 dots over the a. Pronounced like krem with rolling the r.
Ooooooo…I can tell I would fall head over heels for this!
How many servings does this make? Seems like a lot, and if we know the servings, it can be cut down for smaller audience. Looks delicious – thanks for sharing!
I makes 20 – 4 ounce servings, but you could half the recipe, or pour the Swedish Cream into larger cups.
Never had Swedish Cream before, but since I love panna cotta and creme brûlée, I know I’m going to love it. Excited to try it. Thanks for sharing!!
What a gorgeous dessert and love your video on how to make those pretty strawberry roses! Can’t wait to try it out. :)
This recipe looks yummy. Is it possible to half the recipe? It has quite a large yield.
Hi Denise! Yes, you can either half the recipe and serve in 4 ounce cups. Or you can pour the Swedish Cream into larger cups for less (but bigger) servings. ;)
My Valentine LOVES this recipe :)
Those strawberries and this whole recipe are incredible, Sommer!! So pretty and delicious!
This looks amazing and the video is great!
So pretty and so delicious! I am adding this to my must-try soon list!
What a lovely Valentines Day dessert!
Great video! This looks delicious!
This looks absolutely delicious! What a wonderful way to say “I love you” on Valentine’s Day…thanks for sharing this recipe!
This recipe is so perfect for Valentine’s and I LOVE that video – you make strawberry roses look so easy!
What a yummy sounding dessert–perfect for valentine’s day! And the rose? LOVE!
Yum! Love the strawberry flower!
I loved the video on making the rose! What an easy way to make a beautiful garnish for a dessert. I’ve never tried a Swedish but, from your description, I need to remedy that.
Loved the video – I’m always interested in learning how to make garnishes from fresh fruits and vegetables.
I’ve never tried this dessert but I can tell that I would LOVE it.
How fun is this?! Love the video….gorgeous dessert! xo
Great video Sommer!
The dessert looks super yummy too!