Swedish Cream Recipe - Allrecipes.com
Swedish Cream Recipe
  • READY IN 4+ hrs

Swedish Cream

Recipe by  

"This is a dish my sister makes for special occasions. It is not too sweet and it's very rich and creamy. If you like a sweeter dish, double the sugar. This makes for a lovely presentation that looks like you went to a lot of effort but didn't."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    4 hrs 30 mins


  1. Combine the cream, water, sugar, and gelatin in a saucepan over low heat. Stir constantly until the gelatin has dissolved. Remove from the heat and let cool slightly until thickened, about 10 minutes; it should be the consistency of beaten eggs. Fold in the sour cream, vanilla extract, and almond extract. Pour into a mold, cover, and refrigerate until set, at least 4 hours, preferably overnight.
  2. Loosen from mold by dipping into hot water. Invert onto a serving plate to unmold. Pour lingonberries over top.
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  • Note
  • If you don't have frozen lingonberries, you can use any sweetened, thawed frozen fruit, such as strawberries, blueberries, or raspberries for the topping!

Reviews More Reviews

Most Helpful Positive Review
Sep 21, 2009

I have made this for years. Note: If you need more you must make two separate batches. You can not double the recipe as it won't set properly. ENJOY!

Most Helpful Critical Review
Sep 16, 2010

Really don't recognize this dessert in any of my Swedish cookbooks. It reminds me more of that Italian dessert Panna Cotta or other Vanilla Pudding wich I love, serves perfectly after dinner with fresh berries and chocolate flakes on top. But Swedish? Doubtfully.


11 Ratings

Jul 19, 2007

This recipe is excellent! The dessert came out perfectly! I followed the exact directions only leaving out the almond extract and doubling the vanilla (only because we're not almond flavor fans). So delicious and creamy, my family has many requests for this! Thanks EmeraldCityJewel!

Dec 06, 2010

This is so easy and simple. I always make this at Christmas. I do put it in individual dishes so each person has a treat of their own

Aug 09, 2015

Wow! What a delicious take on dessert. It's a nice break from the heavier cakes and pies that are typical for dessert. I did sub fresh blueberries and raspberries for the lingonberries, only because my store didn't offer the lingonberries. Also, I doubled the extracts as that is how my family always prefers the use of the extracts. While it was still super delicious, the vanilla and almond were right on the edge of being too much. While my family loved the stronger flavor, many people won't. I would recommend NOT to follow in my footsteps on that. The beauty of this desert is the subtlety of it, and the author of this recipe mastered it. Don't tweak as I did.

Dec 10, 2013

I had to try it again, but it received rave reviews!

Dec 23, 2012

This dessert is a staple at one of the ski lodges in the north shore of Lake Superior. This recipe tastes just how I remember it. Delicious and so easy to make. It's wonderful with tart berries.


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  • Calories
  • 298 kcal
  • 15%
  • Carbohydrates
  • 21.7 g
  • 7%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 22.7 g
  • 35%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 38 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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