Norwegian Cloudberry Cream (Multekrem)

A deliciously decadent mix of whipped cream, sour cream, vanilla and cloudberry preserves.

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Course: Condiment, Dessert

Cuisine: Nordic, Norwegian, Scandinavian

Keyword: cloudberry jam, cloudberry preserves,, whipped cream recipe

Prep Time: 15

Total Time: 15

Servings:

Calories: 262kcal

Author: Kristi

Heat the preserves in a saucepan on the stove over low heat or in the microwave until they are just beginning to bubble. Strain through a fine mesh strainer into a bowl, leaving the seeds behind in the strainer. Set the strained preserves aside to cool to room temperature. Discard the seeds.
Combine the cream, sour cream and vanilla in the work bowl of a stand mixer. Use the whisk attachment to whip on medium-high speed until medium peaks form, about 2-3 minutes.
Remove the bowl from the mixer and gently fold the cloudberry preserves into the whipped cream. Serve immediately.

Be sure to let the preserves cool completely after straining. You don't want to add warm preserves to your cold whipped cream as it may cause it to deflate.
Don't over whip the cream. Cream can go from soft and luscious to stiff and over whipped in no time, especially in a powerful stand mixer. Keep a close eye on it while it is whipping and stop the mixer frequently toward the end of the whipping process to see if the consistency is where you want it to be.
This recipe makes about 1 ½ cups of Cloudberry Cream. Should you plan to serve it on its own as a dessert and want larger portions, consider doubling the recipe.