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Swedish cream, Swiss cream, Appetizers, Dessert

Swedish Creme

We discovered this creamy dessert years ago and it has remained a favorite.  It looks especially impressive when served in individual serving dishes and topped with a raspberry. It can be made the day before it is served. 

Servings:  24 (2 oz.)

Total Time: 20 minutes

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2 cups heavy whipping cream

1 cup granulated sugar

1 envelope unflavored gelatin

1 t. almond extract

1 t. vanilla extract

1 (16 oz.) container sour cream

1 package raspberries


Place cream and sugar in a sauce pan over medium heat.  Stir until sugar is mixed well.  Cook until mixture is very hot, but remove before it starts to boil.  Quickly sprinkle gelatin in and stir well.  Add vanilla and almond extracts.   Cool mixture for 15 minutes.  

Add sour cream and stir until mixed.  Pour into serving dishes and refrigerate until set, at least and hour.  Garnish with raspberries if desired.  

Add a side that compliments your menu:

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