Swedish Cream with Berries
Light, tangy, and impossibly smooth — Swedish Cream with Berries is one of those desserts that feels special without being fussy. It relies on simple pantry ingredients and a little patience in the fridge. The result is a custard-like set cream that pairs beautifully with fresh, bright berries.
I love serving this when I want an elegant dessert that doesn’t keep me in the kitchen for hours. The texture is pillowy yet stable, and the flavor is driven by sour cream and vanilla, with a whisper of sweetness. You can make it in a single mold or portion it into cups for a pretty, fuss-free presentation.
Below I walk you through the exact ingredients, the step-by-step directions, and practical notes that prevent common mistakes. Follow the recipe as written for consistent results; I’ll also give easy, safe swaps and storage pointers so you can tailor it to your pantry and schedule.
The Ingredient Lineup
Ingredients
- ⅓ cup water — used to bloom the gelatin so it dissolves evenly.
- ¾ cup granulated sugar — provides sweetness and helps the mixture set smoothly.
- 1 ¼ teaspoon unflavored gelatin, 1 packet — the setting agent; bloom it first for an even set.
- 16 ounces sour cream — gives the cream its tang and body; make sure it’s at least room temperature to avoid lumps.
- 1 ¼ cup heavy cream — adds richness and silkiness to the final texture.
- 1 tablespoon vanilla extract, or vanilla paste — flavor anchor; vanilla paste adds specks and a deeper aroma.
- berries, for garnish, optional — strawberries, raspberries, blueberries, or a mix; fresh is best for brightness.
- fresh mint, for garnish, optional — a small sprig lifts each serving visually and aromatically.
Swedish Cream with Berries — Do This Next
- In a medium saucepan, combine 1/3 cup water, 3/4 cup granulated sugar, and 1 1/4 teaspoon unflavored gelatin; stir to combine and let sit for 5 minutes to allow the gelatin to bloom.
- Place the saucepan over medium heat and warm, stirring, until the sugar and gelatin dissolve and the mixture comes to a gentle boil. Once boiling, remove from the heat.
- Whisk in 16 ounces sour cream gradually until the mixture is smooth and free of lumps.
- Whisk in 1 1/4 cup heavy cream and 1 tablespoon vanilla extract until fully combined.
- Pour the mixture into your chosen dish or individual cups (total yield = 32 ounces). You may use one large mold or divide into portions (for example, four 8-ounce cups).
- Cover and refrigerate for at least 4 hours, or until fully set.
- Before serving, top with berries and fresh mint if desired.
What You’ll Love About This Recipe
First, the texture. It sets firm enough to slice or scoop, yet feels airy and delicate on the palate. That balance comes from the combination of sour cream and heavy cream working with just the right amount of gelatin.
Second, the flavor. The sour cream gives a pleasant tang that keeps the sweetness in check. Vanilla rounds everything out, and the berries bring a fresh contrast that wakes up the whole dish.
Third, the ease. There are no eggs to temper and no bake time. If you can whisk and wait for the fridge to do its job, you can make this.
Ingredient Flex Options
- Sour cream texture — use full-fat sour cream for best flavor and body; lower-fat versions will thin the finish and may not feel as luxurious.
- Vanilla choices — you can use vanilla extract or vanilla paste (both are listed). Vanilla paste gives visual flecks and a slightly more intense aroma.
- Berry choices — the recipe lists “berries” for garnish. Choose berries in season: raspberries and strawberries offer bright acidity, blueberries give a gentler sweetness, and a mixed bowl is always lovely.
- Sweetness — the amount of sugar is given; if you prefer slightly less sweet, reduce by 1–2 tablespoons, but keep in mind it affects the final balance.
Gear Checklist
- Medium saucepan — for warming the gelatin and sugar mixture.
- Whisk — to combine sour cream and cream smoothly without lumps.
- Measuring cups and spoons — accurate measures matter for set and texture.
- Mold or individual cups — anything that holds 32 ounces total (one 8-by-8, a 9-inch springform, or four 8-ounce cups).
- Plastic wrap or lids — to cover while chilling.
- Spatula — for smoothing the surface when pouring into the mold or cups.
Watch Outs & How to Fix
Lumpy mixture: if lumps appear when you add the sour cream, keep whisking gently and steadily; warm but not hot gelatin helps smooth things out. If lumps persist, pass the mixture through a fine-mesh sieve into the serving dish.
Gelatin didn’t set: first, confirm the gelatin bloomed in the 1/3 cup water for the full 5 minutes. If it still failed to set after chilling, it may have been overheated (prolonged high boil can reduce setting power) or the gelatin packet might be old. Reheat gently, sprinkle an extra 1/4 teaspoon gelatin over 1 tablespoon cold water, bloom 5 minutes, then whisk into the warm mixture and chill again.
Too firm: if you accidentally use extra gelatin, the texture becomes rubbery. There’s no easy fix once set other than salvaging as a thinner sauce by heating and mixing with more cream or sour cream, but that changes the recipe. Measure gelatin carefully.
Separation or watery top: if you see water pooling once chilled, that usually comes from over-whisking heavy cream at the wrong stage or temperature swings. Drain any excess and serve; the flavor is fine though presentation may be affected.
Holiday & Seasonal Touches
Summer: use the best fresh berries you can find. A crown of whole raspberries and sliced strawberries looks delightful. Keep it light by pairing with lemon shortbread if you need something crunchy on the side.
Winter: choose deep-colored berries (frozen then thawed can work, but drain well to avoid added liquid). Garnish with a small sprig of mint for contrast, or scatter a few pomegranate arils if available—note: pomegranate isn’t listed in the ingredients, so only use what you have on hand.
Entertaining: make this in a single mold and unmold onto a platter for a centerpiece dessert. Surround it with a neat scatter of berries for color, and add mint sprigs for aroma just before serving.
Cook’s Commentary
I first fell for this dessert because it’s both refined and forgiving. You’re not whisking egg yolks over a bain-marie or juggling a hot sugar thread. The gelatin does the work of setting while you get to focus on flavor.
Timing is simple. Bloom the gelatin, warm to dissolve, whisk in the dairy, and chill. That’s it. I keep the vanilla straightforward — a full tablespoon is exactly enough to lift the dairy without dominating the berry garnish.
Presentation-wise, I appreciate how versatile this is. Serve in simple glass tumblers for a casual brunch, or use a decorative mold when you want a slightly dressier plate. Either way, the texture is the star.
Prep Ahead & Store
You can make Swedish Cream up to 48 hours ahead. After pouring the mixture into its mold or cups, cover tightly and refrigerate for the required 4 hours minimum, and up to two days.
For longer storage, up to 3 days is usually fine; after that the texture may start to loosen as the dairy relaxes. Keep the berries separate and only add them right before serving to maintain freshness and color.
To store leftovers, cover tightly and refrigerate for up to 3 days. If you made a large molded dessert and plan to unmold, do so onto a platter and cover lightly. If the dessert weeps a little moisture, blot gently with a paper towel before serving.
Questions People Ask
- Can I use yogurt instead of sour cream? The ingredient list specifies sour cream. Sour cream gives the needed tang and fat content; a direct substitution isn’t in the recipe. Using another ingredient changes texture and flavor.
- Do I have to bloom the gelatin? Yes. Blooming the gelatin in cold water for 5 minutes ensures it dissolves evenly when heated and prevents gritty spots.
- Can I whip the heavy cream before adding? The recipe instructs to whisk heavy cream in as-is. Whipping creates air and changes texture; follow the directions for the intended smooth, slightly dense finish.
- How do I unmold cleanly? Run a thin knife around the edge, briefly dip the bottom of the mold in warm water (don’t let water touch the dessert), then invert onto a plate.
- Is vanilla extract the same as vanilla paste? Both are listed options. Paste is thicker with visible flecks and slightly stronger vanilla character, while extract is liquid and integrates invisibly.
Final Bite
Swedish Cream with Berries is a quiet crowd-pleaser: straightforward to make, reliable in texture, and endlessly adaptable for presentation. Follow the simple steps and the measurements as written, chill until fully set, and add fresh berries right before serving. It’s a dessert that feels homemade and thoughtful without requiring a long list of ingredients or fuss. Serve chilled, enjoy the creaminess, and don’t forget the mint for that final fresh note.
Swedish Cream with Berries
Ingredients
Ingredients
- 1/3 cupwater
- 3/4 cupgranulated sugar
- 1 1/4 teaspoonunflavored gelatin 1 packet
- 16 ouncessour cream
- 1 1/4 cupheavy cream
- 1 tablespoonvanilla extract or vanilla paste
- berries for garnish, optional
- fresh mint for garnish, optional
Instructions
Instructions
- In a medium saucepan, combine 1/3 cup water, 3/4 cup granulated sugar, and 1 1/4 teaspoon unflavored gelatin; stir to combine and let sit for 5 minutes to allow the gelatin to bloom.
- Place the saucepan over medium heat and warm, stirring, until the sugar and gelatin dissolve and the mixture comes to a gentle boil. Once boiling, remove from the heat.
- Whisk in 16 ounces sour cream gradually until the mixture is smooth and free of lumps.
- Whisk in 1 1/4 cup heavy cream and 1 tablespoon vanilla extract until fully combined.
- Pour the mixture into your chosen dish or individual cups (total yield = 32 ounces). You may use one large mold or divide into portions (for example, four 8-ounce cups).
- Cover and refrigerate for at least 4 hours, or until fully set.
- Before serving, top with berries and fresh mint if desired.
Equipment
- Medium Saucepan
- Whisk
- Mixing Bowl
- Refrigerator
- mold or serving cups
