Best 20 Swedish Cream Recipes

SWEDISH MEATBALLS WITH CREAM 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.

SWEDISH CREAM WAFERS

Steps:

• Combine the 1 cup butter, cream and sifted flour. Mix well and chill for at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• On a floured board, roll out 1/3 of the dough to 1/8 inch thick. Cut with 1 1/2 inch round cookie cutter. Transfer rounds to waxed paper heavily covered with white sugar. Turn rounds so that both sides are coated with sugar. Place rounds on ungreased baking sheets and prick each round with a fork about 4 times. Repeat with remaining dough.
• Bake at 375 degrees F (190 degrees C) for 7 to 9 minutes. Let cookies cool then put 2 cookies together with the filling.
• To Make Filling: Blend the remaining 1/4 cup of butter, the confectioners' sugar, egg yolk and vanilla together. Tint with food coloring, if desired. You may double the filling for a nicer looking cookie.

SWEDISH MEATBALLS IN SOUR CREAM SAUCE OVER BUTTERED EGG NOODLES

Steps:

• WHISK 1 large egg in a large mixing bowl (or standing mixer bowl) with 3 tablespoons sour cream, 2 teaspoons flour and 1 teaspoon baking powder; ADD the following meatball ingredients and whisk again: 2 teaspoons instant beef bouillon powder, 2 teaspoons minced onion flakes, 1 teaspoon baking powder, 1 1/2 teaspoons dried parsley flakes, 1 teaspoon lemon pepper, 1/2 teaspoon dried dill, 1/2 teaspoon paprika, 1/4 teaspoon ground allspice, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fresh ground pepper and 1/4 teaspoon sea salt; PLACE 1 lb. of ground beef or pork or veal or turkey (or a combination of any) into bowl with mixture; ADD 1/3 cup unseasoned breadcrumbs; MIX well using hands, or using a large fork.
• ADD 1/4 cup flour DREDGE to a large mixing bowl and place into working area; ROLL meat mixture with hands into 1-inch balls; GENTLY place formed meatballs into the flour DREDGE; REPEAT with remaining meatballs; SWIRL meatballs in bowl of flour until coated.
• MELT a few tablespoons butter in a large non-stick skillet or saucepan over medium heat to brown meatballs in; GENTLY place dredged meatballs into buttered skillet, reserving dredge bowl and setting aside; BROWN meatballs, scraping and turning gently with a spatula.
• POUR one (14.5 ounce) can beef broth over browned meatballs; BRING to a gentle boil; COVER to steam meatballs for 5 minutes; WIPE the previous dredge bowl clean; PLACE a large fine mesh strainer over bowl; CAREFULLY pour broth and meatballs into strainer; STIR in the remaining can broth; RESERVE broth mixture until needed.
• WIPE browning skillet and place over medium-low heat; MELT 1/3 cup butter; ADD 4 ounces thinly sliced mushrooms if using and saute until golden; SPRINKLE in 1/3 cup flour; COOK mixture, stirring, just until bubbly and light golden.
• ADD the seasonings for the SAUCE into reserved broth mixture in bowl: 1/2 tablespoon lemon juice, 1/2 tablespoon of the fresh minced parsley, 1/2 tablespoon Worcestershire sauce, 1 teaspoon onion flakes (or 3/4 teaspoon onion powder), 1/2 teaspoon sugar, 1 1/4 teaspoons paprika, 1/2 teaspoon dill weed, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fresh ground black or white pepper, and 1/8 teaspoon ground allspice,.
• WHISK seasoned broth into roux skillet until smooth; BRING to a boil while whisking constantly, until fully thickened; REDUCE heat to low to keep warm.
• COOK 8-12 ounces wide egg noodles according to package directions; DRAIN; RETURN cooked noodles to same pot over low heat; ADD 1 - 2 tablespoons salted butter, 1 1/2 tablespoons water (to refresh noodle consistency) and the remaining minced fresh parsley; TOSS noodles gently until butter melts; COVER and keep warm on lowest heat, re-moistening with water if needed.
• WHISK in 1 cup sour cream into warm sauce mixture (NOTE: DO NOT RAISE HEAT ABOVE MEDIUM LOW, OR SOUR CREAM WILL CURDLE); SEASON the sauce to taste if desired; ADD meatballs and heat gently uncovered, stirring occasionally; COVER and reduce heat to lowest setting (sauce will thin to proper consistency from heat condensation); STIR just before serving.
• ARRANGE warm buttered egg noodles on serving plates; LADLE warm meatballs and sauce over noodles; GARNISH each serving with a light dusting of paprika (or a pinch of dried dill), and a fresh parsley sprig; SERVE and enjoy!

CREAM SAUCE FOR SWEDISH MEATBALLS

Steps:

• Swirl out the pan with boiling beef stock.
• Add the cream.
• Add the flour mixed with approx 1 tablepoons of water.
• Add the seasonings.
• Simmer until the sauce thickens.
• Serve with Swedish meatballs.

SWEDISH TURKEY MEATBALLS WITH CREAM OF MUSHROOM SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet and a 2-quart casserole dish.
• Whisk milk and eggs together in a bowl. Add turkey, crackers, onion, salt, nutmeg, and black pepper. Mix well. Shape into 1-inch balls and place on the prepared baking sheet.
• Bake in the preheated oven until browned, about 20 minutes. Drain meatballs on paper towels and transfer to the prepared casserole dish. Leave oven on.
• Combine cream of mushroom soup, golden mushroom soup, evaporated milk, sour cream, mushrooms, and garlic in a large bowl; stir until smooth. Pour over the meatballs in the casserole dish.
• Bake in the hot oven until bubbling, about 40 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain. Serve meatballs and gravy over hot noodles; sprinkle with Parmesan cheese before serving.

SWEDISH CREAM

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.

SWEDISH SOUR CREAM AND CAVIAR SAUCE FOR SALMON

Steps:

• In a bowl, stir together sour cream, creme fraiche, mayonnaise, dill, and white pepper. Carefully mix in caviar. Cover, and refrigerate at least 1 hour before serving.

SWEDISH CREAM CHEESE CREPES

Steps:

• Mix milk, flour, eggs, melted butter, 2 tablespoons white sugar, and salt together in a bowl. Cover batter with plastic wrap and refrigerate 8 hours to overnight. Thin batter with water, mixing well, if it becomes too thick.
• Mix cottage cheese, cream cheese, confectioner's sugar, and vanilla extract together until well blended; the filling will not be smooth.
• Place blueberries in a saucepan and cover with water. Add 1/2 cup sugar and cook over medium-high heat until mixture starts to boil. Reduce heat a bit; simmer for 3 to 5 minutes to allow berries to release juice. Add more sugar if desired; simmer for 3 to 5 minutes more.
• Mix cornstarch with cold water in a bowl until dissolved. Remove berry mixture from heat and slowly pour in cornstarch mixture. Stir constantly until thickened.
• Melt 1/4 teaspoon butter in a skillet over medium heat. Pour batter into the skillet to make an 8-inch pancake. Cook until lightly browned, 2 to 3 minutes. Flip and brown the other side, about 1 minute more. Transfer to a plate to cool slightly. Add filling to the center of the pancake, roll up, and transfer to another plate. Top with berries. Repeat cooking, filling, and topping with the remaining batter.

SWEDISH MEATBALLS IN SOUR CREAM SAUCE

Steps:

• Ask the butcher to split a few marrowbones lengthwise and extract the marrow For you. Have the beef, pork and veal ground together in front of you, for unless you see it you cannot be sure that it will be free of fat.
• So that they can be chilled, prepare the meat balls at least an hour before you plan to cook them. They are less likely then to crumble and lose their shape when they are fried.
• Soak the crumbs in the four Tab. of cream for 5 minutes, then put them in a large mixing bowl with the marrow and ground meats.
• Melt the 2 T. butter in a small frying pan and in it cook the chopped onion, shallots and garlic over Moderate heat for 5 min.,or until softened and color lightly. Add them to the mixing bowl and at the same time add the grated lemon rind, parsley, salt, pepper, and thyme.
• Beat the 2 eggs lightly with a fork and pour them over the meat. With a large spoon, beat this mixture vigorously until the ingredients are thoroughly combined and the meat loses its granular texture. If you own an electric mixer with a dough hook attachment, the beating operation will be much easier. But do not attempt to use an ordinary beater attachment; it will not work.
• Form into small balls, about an inch in diameter. The simplest and most efficient way to do this is to place a heaping teaspoon of the meat in the palm of of one hand and after moistening the other hand with cold water, roll it lightly over the meat until you have shaped it into a sphere. Do not fuss with this too much; when the balls are chilled, you can reshape them easily if you wish.
• Place the meat balls, as you finish them, on a baking sheet or platter lined with wax paper. Cover them with another sheet of waxed paper, and chill for at least an hour. For more firmly crusted meatballs, roll each lightly in flour just before frying them.
• When you are ready to cook the meatballs, melt the 3 Tab. butter and 2 Tab. oil over high heat in a large heavy frying pan. When the fat begins to sputter, lightly drop into the pan enough meat balls to cover the bottom about three quarters full. At once slide the pan back and forth over the burner so that they roll around in the hot fat; this will help them to keep their shapes and to brown evenly.
• After a couple of minutes, turn the heat down to moderate, and cook the balls 6-7 minutes longer, or until they are crisp brown all over and cooked through. Make sure by breaking one open; there should not be the slightest indication of pink in the center. With a slotted spoon, transfer the finished meatballs to a shallow casserole and continue with the remaining meatballs until they are all cooked.
• Make the sauce in the same frying pan. If the fat remaining in it is a good deep brown; pour off all but 3 Tab. of it. If, however, it is black and badly burned, scrape it all out and in its place melt 3 T. butter.
• Off the heat, with a wooden spoon, stir into the pan 2 Tab of flour and mix it to a smooth paste with the fat. Return the pan to a low heat and cook this roux slowly for a minute of so, stirring all the while. Then pour in, all at once, the cup of stock. Raise the heat to moderate and, with a wire whisk, beat this sauce together until it boils, thickens and becomes quite smooth. Then turn the heat down to the barest simmer. Still using the whisk, stir the sour cream into the sauce, about a Tab. at a time. Use more than ½ cup if you like the sauce fairly thin. At the last, add the fresh dill, lemon juice, salt to taste and cayenne. Pour the sauce over the meatballs in the casserole.
• When you are ready to serve them, reheat the meatballs slowly without letting the sauce boil.
• Serve them directly from the casserole, sprinkled with a little extra fresh dill if you have it. Buttered rice, noodles or pasta of any kind go well with this.
• Note: If you are unable to get any marrow, in its place beat into the meat ball mixture 3 tab. soft butter.

STRAWBERRIES WITH SWEDISH CREAM

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.

SWEDISH CREAM APPLE RINGS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add the yeast mixture, cream, milk and egg yolks; stir until mixture forms a soft dough. Cover and refrigerate overnight., In a small bowl, combine the filling ingredients. Punch down dough; divide in half. On a lightly floured surface, roll out 1 portion into a 13x7-in. rectangle. Sprinkle with half of filling., Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Repeat with remaining dough and filling. Cover and let rise in a warm place, about 45 minutes., Bake at 375° until golden brown, 25-30 minutes. Remove from pans to wire racks to cool. Combine the confectioners' sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over warm rings.

SWEDISH CREAM SAUCE (GRADDSAS)

Steps:

• Peel and dice the shallot and carrot.
• Melt butter in a sauce pan and saute the vegetables over medium heat until soft.
• Add the cream, soy sauce, bouillon and pepper. Whisk until the cream sauce is thickened and remove from the heat.
• Strain the sauce to remove the vegetable particles. Taste the sauce and adjust the seasoning.
• Serve over meatballs or patties with onions and/or potatoes.

SWEDISH SPICED CARDAMOM COFFEE WITH CHANTILLY WHIPPED CREAM

Steps:

• Place lemon zest, cardamom pods, vanilla pod, and ground coffee into paper filter in brew basket of your coffee maker.
• Add water to the coffee maker, and brew according to manufacturer's directions.
• While coffee is brewing, make the chantilly whipped cream:.
• Whip the cream until soft peaks form; add the sugar, vanilla, cognac and cardamom, beating until well combined.
• Pour spiced coffee into 6 tall warmed mugs, about 2/3 full.
• Sweeten each serving with a teaspoon of sugar, or to taste.
• Top each serving with a generous dollop of chantilly whipped cream, and sprinkle with ground cardamom. Serve immediately.

SWEDISH SANDBAKKELS WITH STRAWBERRY-CREAM

Steps:

• For cookies:.
• Preheat oven to 375º.
• Use butter or cooking spray to lightly grease 2" Sandbakkels tins.
• Cream together the butter and sugar.
• Mix in the well-beaten egg followed by 2 cups of flour and 1 teaspoons of flavoring.
• The soft batter should pull away from the sides of your mixing bowl; if not, add additional flour, 1 tablespoons at a time, until it does.
• With floured fingers, pinch off about 1 1/2 tablespoons of dough.
• Roll into a ball, press into a tin, and use your thumbs to press the dough out to cover the bottom and sides of the tin in a thin layer (Tip: This dough is forgiving and as pliant as play dough. If you haven't pinched off enough dough to line the tin, simply add more. If you pinched too much, use your finger to scrape off the excess that pushes up past the top of the tin, adding it back to the remaining dough).
• Repeat.
• Place tins on cookie sheet and bake on center rack of oven for 10 to 15 minutes (checking at 10 minutes. Their butter content causes these cookies to burn fairly quickly).
• Remove from oven and cool slightly.
• Turn the tins over on a baking rack or clean counter.
• If the tarts don't fall out of their own accord, tap lightly on the backs of the tins with a knife or spoon to loosen.
• Let cookies cool completely before filling. (Yield: 30 tarts).
• Strawberry Cream:.
• Prior to serving, stir together whipping cream, vanilla or lemon extract, sugar, and chopped strawberries.
• Whip mixture until stiff peaks form.
• Spoon whipped strawberry cream into the inverted cookies.
• Garnish with sliced strawberries.
• Serve immediately if possible; can be refrigerated for up to 5 hours.
• (You will have extra tarts; double filling recipe, to fill all tarts.).

BERRIES & SWEDISH CREAM TARTLETS

Steps:

• In a small bowl, sprinkle gelatin over 1/4 cup heavy cream; let stand for 1 minute. In a small saucepan, heat 1/2 cup sugar and remaining heavy cream over low heat until mixture reaches 160°. Remove from the heat and pour over gelatin mixture, stirring to dissolve. Stir in extracts. Cool slightly; refrigerate for 10 minutes., Stir in sour cream until blended. Cover and refrigerate overnight., In a small bowl, toss berries with remaining sugar. Place 1 tablespoon cream mixture in each tart shell; top with berry mixture.

SWEDISH CREAM COOKIES

Steps:

• Mix margarine and flour until crumbly.
• Gradually add half and half.
• Roll out dough and cut with a 1 1/2 inch cutter. (Simple shapes like circles and stars work easiest).
• Dip in granulated sugar.
• Bake at 375 degrees for 7-9 minutes.
• Meanwhile, melt the butter and mix with the yolk, vanilla, and gradually add in the powdered sugar. You can divide this into separate bowls if you want more than one color of frosting.
• Spread frosting between cooled cookies.

FLOATING SWEDISH CREAM

Steps:

• In a medium saucepan over low heat, heat the half-and-half, gelatin, and sugar for about 8-10 minutes, stirring frequently, until all the sugar is dissolved and steam starts to form. Do not boil.
• Remove from the heat and cool for about 5 minutes. With a wire whisk, stir in the sour cream and the extracts and combine thoroughly. Pour into a 9-inch glass pie plate and chill for 2-3 hours. Top with the sliced peaches and serve.

SWEDISH PHEASANT (OR CHICKEN) IN GJETOST CREAM SAUCE

Steps:

• Sprinkle poultry with salt and pepper to taste. In a heavy frying pan, quickly brown poultry on all sides in melted butter.
• Reduce heat to low. Pour cream over it. Cover and cook over low heat about 1 hour or until very tender. Turn pieces and stir cream in bottom of pan occasionally.
• Remove bird to hot serving platter. Mix flour to a paste with a little of the milk. Stir in some of the simmering liquid from the frying pan. Cook and stir over low heat to blend. Gradually add milk, stirring to make a smooth sauce.
• Just before serving, stir in cheese. Heat just until cheese is melted and blended. Taste sauce and correct seasoning if necessary. Stir in a few drops of vinegar if desired. Turn sauce into gravy boat. Pass it to put over the poultry.
• NOTE: Vinegar gives a slightly sweet-sour character to the sauce; add if you prefer a sharper poultry sauce.

LOWER CALORIE IKEA GRADDSAS CREAM SAUCE (SWEDISH SAUCE) RECIPE - (4/5)

Steps:

• Heat Butter in small sauce pan. Add flour and cook stirring constantly for about 2 minutes. Add 1 cup beef broth or stock, 1 tsp soy sauce, half and half, salt, pepper and paprika. Simmer on med heat, stirring until slightly thickened. Mix sauce with meatballs, serve with mashed potatoes and lingonberry sauce (from IKEA).

SWEDISH CREAM COOKIES

Steps:

• mix all ingredients chill for 1-2 hours divide in 1/3's and roll out in 1/8 inch thick on a floured board, cut with a 1 1/2 to 1 3/4 cookie cutter or small glass (I use a shots glass).
• I sprinkle with a mix of cinnamon and sugar mixture. Bake on an ungreased cookie sheet after pricking each wafer with a fork 3-4 times.Bake at 350 for 6-8 minutes.
• FILLING.
• 1/4 cup real butter.
• 1 egg yolk.
• 3/4 cup powder sugar.
• 1 teaspoons vanilla.
• folor coloring of your chose.