Swedish Cream

Swedish Cream


"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."


4 h 30 m servings 298 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  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.


  • 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!
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  1. 10 Ratings


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 fan...

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!

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

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 wit...

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

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.