Floating Swedish Cream Recipes

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SWEDISH CREME



Swedish Creme image

This thick and creamy dessert is my interpretation of my mother's recipe for Swedish krem. It has just a hint of almond flavor and looks spectacular with bright red berries on top. Serve it in glasses to match the occasion. -Linda Nilsen, Anoka, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 7

2 cups heavy whipping cream
1 cup plus 2 teaspoons sugar, divided
1 envelope unflavored gelatin
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups sour cream
1 cup fresh or frozen raspberries

Steps:

  • In a large saucepan, combine cream and 1 cup sugar; cook and stir over low heat until a thermometer reads 160° (do not allow to boil). Stir in gelatin until completely dissolved., Remove from heat; stir in extracts. Cool 10 minutes. Whisk in sour cream. Pour into 8 dessert dishes. Refrigerate at least 1 hour., Just before serving, lightly crush raspberries; gently stir in remaining sugar. Spoon over tops.

Nutrition Facts : Calories 440 calories, Fat 32g fat (21g saturated fat), Cholesterol 122mg cholesterol, Sodium 55mg sodium, Carbohydrate 32g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

SWEDISH CREAM



Swedish Cream image

Made with fresh berries, this sweet treat only takes a few minutes to prepare. My family just loves it, especially on warmer days. -Jean Brenneman, Cedar Rapids, Iowa

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4-6 servings.

Number Of Ingredients 5

1 package (3.4 ounces) instant vanilla pudding mix
1-1/2 cups cold whole milk
1 cup plain yogurt
1/8 teaspoon almond extract
2 to 3 cups fresh strawberries, raspberries or blueberries

Steps:

  • In a bowl, whisk together the first 4 ingredients. Place berries in dessert glasses or cups and top with cream mixture, or layer berries and cream in parfait glasses.

Nutrition Facts :

SWEDISH CREAM



Swedish Cream image

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.

Provided by EMERALDCITYJEWEL

Categories     World Cuisine Recipes     European     Scandinavian

Time 4h30m

Yield 6

Number Of Ingredients 8

1 cup heavy cream
3 tablespoons water
½ cup sugar
1 (.25 ounce) envelope unflavored gelatin
1 cup sour cream
½ teaspoon vanilla extract
½ teaspoon almond extract
1 cup frozen lingonberries, thawed

Steps:

  • 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.
  • Loosen from mold by dipping into hot water. Invert onto a serving plate to unmold. Pour lingonberries over top.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 21.7 g, Cholesterol 71.2 mg, Fat 22.7 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 14.1 g, Sodium 38.3 mg, Sugar 17.5 g

SWEDISH CREAM WITH SUMMER BERRIES



Swedish Cream with Summer Berries image

This is an easy and elegant dessert. I get besieged with requests for the recipe every time I make it. Substitute any of your favorite fresh fruits for the strawberries, and it'll be still be just as delicious! You can also serve this in wine glasses because 1/2 cup servings are never enough.

Provided by HOONDE

Categories     World Cuisine Recipes     European     Scandinavian

Time 15m

Yield 8

Number Of Ingredients 7

1 cup sour cream
½ cup white sugar
½ cup plain yogurt
1 teaspoon vanilla extract
3 tablespoons brandy-based orange liqueur (such as Grand Marnier®)
2 cups whipping cream
2 cups fresh strawberries, cleaned, hulled and sliced

Steps:

  • Combine the sour cream, sugar, yogurt, vanilla extract, and orange liqueur in a large bowl.
  • Pour the whipping cream into a saucepan, and heat over medium-high heat just below the boiling point. Slowly stir the heated cream into the sour cream mixture. To serve, pour the cream mixture into 1/2 cup Irish coffee glasses to 1 inch below the rim. Top each glass with sliced strawberries.

Nutrition Facts : Calories 357.3 calories, Carbohydrate 21.8 g, Cholesterol 95.1 mg, Fat 28.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 17.6 g, Sodium 49.3 mg, Sugar 17.8 g

STRAWBERRIES WITH SWEDISH CREAM



Strawberries With Swedish Cream image

Here's a perfect summer recipe from "How to Cook Everything" for berries with Swedish cream - a mixture of sour and fresh cream, is akin to crème fraîche, but quicker to make (and certainly with easier-to-find ingredients). Make this with any berries you like.

Provided by Mark Bittman

Categories     easy, quick, salads and dressings, dessert

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 5

1 cup heavy cream
1/2 cup sour cream
Sugar or honey to taste
1 tablespoon any liqueur, like Cointreau or amaretto (optional)
1 quart strawberries, washed, hulled, and halved or quartered, if necessary

Steps:

  • Whip the sweet cream until it holds soft peaks, then fold it into the sour cream; add sugar to taste and liqueur if you like.
  • Put the berries in four to six bowls or stemmed glasses and top with the cream. If desired, garnish with a leaf of fresh mint.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 19 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 11 grams, Sodium 25 milligrams, Sugar 10 grams

SWEDISH LEMON CREAM



Swedish Lemon Cream image

Lemon Cream is similar to crème fraîche, but it is thickened with gelatin. The delicate, rich flavor complements many dinner menus.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 2h15m

Number Of Ingredients 8

2 envelopes unflavored gelatin
3/4 cup lemon juice
1/2 cup boiling water
1/2 cup sugar
2 tablespoons grated lemon peel
4 cups whipping (heavy) cream
1/3 cup sugar
2 packages (10 ounces each) frozen raspberries in syrup, thawed

Steps:

  • Lightly brush 8-cup mold with vegetable oil. Sprinkle gelatin over lemon juice in large bowl to soften. Gradually stir in boiling water until gelatin is dissolved. Stir in 1/2 cup sugar and the lemon peel.
  • Beat whipping cream and 1/3 cup sugar in chilled large bowl with electric mixer on high speed until soft peaks form. Fold lemon mixture into whipped cream. Spoon into mold. Cover and refrigerate about 2 hours or until firm. Serve with raspberries.

Nutrition Facts : Calories 350, Carbohydrate 30 g, Cholesterol 90 mg, Fiber 2 g, Protein 3 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 35 mg

SWEDISH CREAM



Swedish Cream image

Make and share this Swedish Cream recipe from Food.com.

Provided by Codychop

Categories     Gelatin

Time 3h5m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup sugar
1 (1/4 ounce) envelope unflavored gelatin
2 cups heavy cream
16 ounces sour cream
1 teaspoon vanilla

Steps:

  • Mix together sugar and gelatin, stir in cream and let sit 2 minute.
  • Cook over medium heat 5 minute until gelatin dissolves.
  • Remove from heat and cool.
  • Stir in sour cream and vanilla.
  • Pour into individual dishes and chill until set.
  • Serve with fresh berries.

Nutrition Facts : Calories 868.9, Fat 69.1, SaturatedFat 43, Cholesterol 215.7, Sodium 112.1, Carbohydrate 58.5, Sugar 50.4, Protein 7.7

SWEDISH MEATBALLS WITH CREAM SAUCE



Swedish Meatballs with Cream Sauce image

These meatballs, drizzled with cream sauce, are light, juicy, and quick to disappear. You can also serve them as a main course, with mashed potatoes, lingonberry sauce, and quick-pickled cucumbers.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 2h

Yield Makes 72

Number Of Ingredients 18

2 large eggs, lightly beaten
1/2 cup heavy cream
1 tablespoon plus 1 teaspoon coarse salt
1 teaspoon freshly ground pepper
2 1/2 pounds ground beef
1/4 pound ground pork
1/4 pound ground veal
1 cup finely ground fresh breadcrumbs
1 1/2 cups boiled, peeled, and mashed potatoes (from 1 1/2 pounds russet potatoes; use a ricer for best results)
1/4 cup grated onion (from 1 small onion)
1 tablespoon extra-virgin olive oil
2 cups heavy cream
1 tablespoon soy sauce
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
Pickled Beets
Quick-Pickled Cucumbers
Lingonberry sauce (optional; ikea-usa.com) or cranberry sauce

Steps:

  • Meatballs: Stir together eggs, cream, salt, and pepper in a large bowl. Mix in ground meats, breadcrumbs, potatoes, and onion with your hands. Cover, and refrigerate at least 1 hour and up to overnight.
  • Preheat oven to 350 degrees. Form meatball mixture into 1 1/4-inch balls, and place on a rimmed baking sheet.
  • Preheat a large skillet over medium-high heat. Add oil. Working in batches (do not crowd skillet), brown meatballs all over, about 30 seconds on each side. Transfer to another rimmed baking sheet, and bake 20 minutes.
  • Cream sauce: Meanwhile, add cream to drippings in skillet, and simmer until reduced by half, 25 to 27 minutes. Add soy sauce, and simmer until sauce coats the back of a spoon, about 5 minutes. Stir in salt and pepper. Transfer meatballs to a platter, and drizzle with cream sauce. Serve with beets, cucumbers, and lingonberry sauce.

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