Swedish Cream with Raspberry Sauce

Swedish Cream topped with Raspberry Sauce, a delicious dessert to share that looks fancy but is made with simple ingredients.

Swedish Cream with Raspberry Sauce

Imagine a dessert that feels like a cozy hug in a bowl, soft, creamy, and just sweet enough to make your day a little brighter. Swedish Cream with Raspberry Sauce is one of those delicious treats that’s simple and elegant. Whether you’re planning a weeknight dessert or an elevated finish for a dinner party, this recipe has you covered.

Why You Will Love Swedish Cream

• Delicate, creamy and indulgent.
• Quick and easy to make with just a few ingredients.
• A blend of classic and fresh flavors.

What You Need to Make Swedish Cream with Raspberry Sauce

All that you need to make this Swedish Krem recipe are simple ingredients from your pantry and refrigerator.

• 1 tablespoon gelatin
• 1/4 cup of cold water
• 2 cups heavy whipping cream
• 3/4 cup granulated sugar
• 1 cup plain Greek yogurt
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Raspberry Puree:

• 2 cups fresh raspberries
• 2 cups water plus 2 Tablespoons water, divided
• 1/3 cup sugar
• 2 tablespoons cornstarch
• How to Make Swedish Cream

How to Make Swedish Cream

• In a small bowl, add the cold water then sprinkle with the gelatin, mix well and let stand 1 minute.
• Then combine the whipping cream, sugar and soaked gelatin in small saucepan, cook and stir over medium low heat until gelatin dissolves, about 5 minutes.
• Transfer to a large  bowl and cool 15 minutes.
• Whisk the yogurt, sour cream and vanilla extract into the cooled sugar mixture.
• Divide the mixture among 6 to 8 stemmed glasses; refrigerate until firm, about 3 hours. To serve, top each dessert with raspberry sauce and a few fresh raspberries. Garnish with mint sprig.

For Raspberry Puree

• In a saucepan combine two cups water, sugar and raspberries. Bring to a boil, then simmer for 20 minutes. Mash the berries through a sieve to remove as many seeds as possible. Return juice to the pan.
• Combine 2 tablespoons cornstarch and 2 tablespoons water in a small bowl and. mix until smooth. Add cornstarch mixture to the raspberry juice, bring to a boil over medium heat, stirring constantly.
• Set aside to cool and then add to the top of the cream mixture.

Recipe Variations

• Instead of just raspberries, try a mix of blueberries, strawberries, and blackberries to create a more complex fruit sauce.
• Make your favorite fruit compote for the top in place of fruit puree or top with strawberry sauce, lingonberry jam or fresh fruit or fresh berries.
• Add some lemon or orange zest to the cream mixture or raspberry sauce for a refreshing twist.
• A splash of liqueur like Grand Marnier or Chambord in the raspberry sauce is perfect for an adult dessert.
• Scrape seeds from a vanilla bean pod into the cream for a more intense vanilla flavor compared to extract.
• A tiny drop of almond extract in the raspberry sauce makes it extra special.
• For a decadent touch, drizzle some melted dark chocolate over the raspberry sauce right before serving.
• Top your dessert with a few fresh mint leaves to add a pop of color.

How to Store Swedish Cream

​Keep Swedish Cream in an airtight container in the refrigerator for up to 3 days. Store the raspberry sauce separately to maintain its fresh texture and combine just before serving.

Swedish Cream is best enjoyed fresh, but you can freeze the raspberry sauce separately in an airtight container for up to 2 months. Thaw overnight in the fridge and stir before serving.

Ways to Use Leftovers

• Blend leftover raspberry sauce with yogurt and a banana for a delicious  smoothie.
• Warm the remaining raspberry sauce slightly and pour it over pancakes or waffles for a fruity breakfast treat.
• Swirl leftover raspberry sauce into plain or vanilla yogurt for a quick and tasty snack.
• Use the raspberry sauce as a topping for cheesecake or other creamy desserts like pudding or Panna Cotta.
• Top vanilla ice cream with the raspberry sauce and a sprinkle of chopped nuts for an easy sundae.

 FAQs

Can I use frozen raspberries for the sauce?
Yes, you can use frozen raspberries to make the sauce.Just be sure to thaw and drain them well to avoid extra liquid.

Is Swedish Cream served cold or warm?
Traditionally, Swedish Cream is served chilled to enhance its creamy texture and refreshing taste alongside the raspberry sauce.

Can I make the raspberry sauce without cooking?
Yes, you can blend fresh raspberries with sugar and lemon juice for a quick raw sauce.

How long can I store Swedish Cream before serving?
It’s best to prepare and keep it chilled up to three days ahead of time for freshness and optimal texture.

That’s All for Now

This Swedish Cream with Raspberry Sauce recipe is a wonderful way to bring a bit of Nordic charm to your table. Its creaminess paired with the fresh raspberry sauce creates a dessert that’s both soothing and delicious. Whether you’re sharing it with family on a quiet night at home or serving it to guests, it’s elegant without any fuss.

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Swedish Cream topped with Raspberry Sauce, a delicious dessert to share that looks fancy but is made with simple ingredients.

• Total Time: 25 minutes
• Yield: 6-8 Servings 1x

Ingredients

Scale 1x2x3x

1 tablespoon gelatin

1/4 cup of cold water

2 cups heavy whipping cream

3/4 cup granulated sugar

1 cup plain Greek yogurt

1 cup sour cream

1 teaspoon vanilla extract

1/2 teaspoon almond extract

For Raspberry Sauce

2 cups fresh raspberries

2 cups water plus 2 Tablespoons water, divided

1/3 cup sugar

2 tablespoons cornstarch

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Instructions

Swedish Cream

In a small bowl, add the cold water then sprinkle with the gelatin, mix well and let stand 1 minute.

Then combine the whipping cream, sugar and soaked gelatin in small saucepan, cook and stir over medium low heat until gelatin dissolves, about 5 minutes.

Transfer to a large  bowl and cool 15 minutes.

Whisk the yogurt, sour cream and vanilla extract into the cooled sugar mixture.

Divide the mixture among 6 to 8 stemmed glasses; refrigerate until firm, about 3 hours. To serve, top each dessert with raspberry sauce and a few fresh raspberries. Garnish with mint sprig.

In a saucepan combine two cups water, sugar and raspberries. Bring to a boil, then simmer for 20 minutes. Mash the berries through a sieve to remove as many seeds as possible. Return juice to the pan.

Combine 2 tablespoons cornstarch and 2 tablespoons water in a small bowl and. mix until smooth. Add cornstarch mixture to the raspberry juice, bring to a boil over medium heat, stirring constantly.

Set aside to cool and then add to the top of the cream mixture.

• Author: Elizabeth
• Prep Time: 20
• Cook Time: 5 minutes
• Category: Dessert
• Method: Stovetop