Swedish Cream is a silky, lightly set dessert that’s sure to become your new favorite make-ahead treat. Think of it as Sweden’s answer to panna cotta—luscious, creamy, and delicately flavored with a hint of almond.
The best part? It comes together in just minutes and can be made a day or two ahead of time, making it perfect for entertaining. Whether you serve it with fresh berries, a fruit compote, or all on its own, Swedish Cream is an elegant, no-fuss way to end any meal.
Swedish Cream has long been part of the Scandinavian-American food tradition. It’s been served for decades at iconic restaurants in northern Minnesota like Lutsen Lodge and the Angry Trout Café, and versions of the recipe have appeared in local newspapers such as the Star Tribune. For many families—including mine—it’s a cherished holiday dessert, often making an appearance on the Christmas Eve table alongside cookies and other festive treats.
This creamy, make-ahead dessert pairs beautifully with a spoonful of Strawberry Rhubarb Compote, a dollop of Lingonberry Sauce or lingonberry jam, or a scattering of fresh summer berries. You might also enjoy it as part of a Scandinavian-inspired holiday menu or a light finish to a Midsummer gathering. However you serve it, Swedish Cream is a simple and elegant treat that’s sure to earn a place in your recipe rotation.
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Ingredients
- Cream
- Sour Cream
- Gelatin
- Sugar
- Salt
- Vanilla and Almond Extract
- Lingonberry jam or homemade Lingonberry Sauce (optional)
See recipe card for exact amounts and detailed instructions.
How to Make This Recipe
- Step 1: Sprinkle the gelatin over the cold water and let it sit for 10 minutes (this softens the gelatin and prepares it for use in the recipe).
- Step 2: Combine the sugar, salt and cream together in a medium saucepan. Add the gelatin mixture. Heat over medium, stirring frequently, until the mixture is steaming and the gelatin and sugar have dissolved, about 7-8 minutes.
- Step 3: Remove from the heat and immediately whisk in the sour cream and extracts.
- Step 4: Pour into individual serving cups. Cover each portion carefully with plastic wrap and transfer to the refrigerator. Chill until completely set, at least 3 hours.Serve topped with lingonberry jam or sauce if desired.
Expert Tips
- Be sure to gently sprinkle the gelatin over the cold water rather than pouring it out in a clump. This will help it soften properly.
Recipe FAQs
Store individual servings of Swedish Cream in the refrigerator, tightly covered, for up to 3 days.
What to Serve with Swedish Cream
Lingonberry preserves or lingonberry sauce is the classic topping for Swedish Cream, adding just the right amount of tart contrast to the sweet, creamy base. But don’t stop there - this dessert is incredibly versatile and pairs beautifully with a variety of fruit compotes, jams, or fresh berries.
Here are a few delicious options to try:
- Strawberry Rhubarb Compote
- Pear Compote
- Apple Compote
- Peach Compote
- Blueberry Cardamom Compote
- Sweet and Simple Roasted Strawberries
To add a bit of crunch, consider serving Swedish Cream with a crispy cookie or two on the side such as Mandelmusslor, Krumkake or Havreflarn (Swedish Oatmeal Cookies).
Related Recipes
Looking for more cool and creamy Scandinavian-inspired desserts? Give these favorites a try:
If you tried this Swedish Cream recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Swedish Cream
Ingredients
- 2 tablespoons cold water
- 1 ½ teaspoons unflavored gelatin
- 2 cups cream
- 1 cup sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups sour cream
- Lingonberry preserves or Lingonberry Sauce to serve if desired.
Instructions
- Sprinkle gelatin on top of cold water and let it soak for 10 minutes.
- Add the extracts and sour cream, whisking until smooth.
- Ladle into individual serving cups, cover and chill for at least 3 hours or up to 2 days.
- Serve chilled with a dollop of lingonberry preserves on top, if desired.
Sally says
Beautiful, simple dessert. I made this after having Swedish Cream at The Angry Trout in Grand Marais, MN. Theirs had a subtle flavor that I couldn’t place, cardamom maybe? Even without whatever that was, this is delicious.
Kristi says
Thanks, Sally! I've had that Swedish Cream at the Angry Trout. SO good! Thanks so much for leaving a comment.
Kristi
Steve H Engelking says
Made it one time and all six guests wanted the recipe
D says
Krista, Thank you for this lovely recipe!! My bookclub had a Swedish theme for the potluck and your recipe was a hit and your site was shared with many. This baker actually had not one ounce of sugar in my pantry due to a few years of a cleaner diet. Taking a chance, I used Whole Earth plant based sugar alternative Erythritol and monkfruit and it worked wonderfully. I did use a dollop of IKEA’s organic lingonberry spread atop each serving. This will be made again in the near future as the kids and hubby loved the leftovers.
Marcia says
Always a winner - and incredibly quick and easy!
Krista Tendler says
Simple and amazing. Delicious!
Kristi says
Hi Krista,
So glad you enjoyed it. Thanks for the comment!
Kristi
Dala Town says
What a sweet combination of fresh and creamy! Thanks for sharing. Looks perfect for a warm Midsummer's Day. 🙂
Kristi says
Our favorite make ahead dessert!