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Swedish Creme

  • Total Time: 4 hours 5 minutes
  • Yield: 6 to 8 servings 1x


Units Scale
  • 2 cups heavy whipping cream
  • 1 cup granulated sugar
  • 1 envelope unflavored gelatin
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 cups sour cream

Raspberry topping:

  • 1 cup fresh or frozen raspberries
  • 3 to 5 teaspoons granulated sugar, see notes


  1. In a large saucepan, combine whipping cream and the 1 cup sugar. Cook and stir over medium-low heat until sugar is dissolved and mixture is barely simmering, about 4 to 5 minutes (don’t let it come to a boil).
  2. Remove from the heat and whisk in gelatin, whisking until completely dissolved. Stir in vanilla and almond extract. Let cool 10 minutes.
  3. Whisk in sour cream until smooth. Spoon into individual serving dishes (about 3/4 to 1 cup per dish). Cover loosely with plastic and refrigerate for at least 3 hours or overnight.
  4. When ready to serve, top with a spoonful of the raspberry topping.

Raspberry topping:

  1. Lightly crush raspberries and add the sugar (adjust to your liking), stirring until dissolved. Refrigerate until ready to use.
  2. Once chilled and ready to serve, top each dish with the raspberry topping.


  • Adjust the sugar according to how sweet or tart your raspberries are. You want the raspberry topping to be more on the sweet side than tart.
  • Prep Time: 4 hours
  • Cook Time: 5 mins