Best 2 Whipped Cream Krumkake Recipes

In the realm of delectable desserts, Krumkake stands as a true gem, captivating taste buds with its delicate, crispy texture and alluring flavors. Originating from Norway, this traditional cookie has garnered international acclaim for its unique preparation method, which involves baking thin batter over a specially designed iron. Our culinary journey takes you through three enticing variations of this beloved treat: the classic Whipped Cream Krumkake, a delightful combination of crispy pastry and fluffy whipped cream; the Krumkake with Lingonberry Jam, where tart lingonberry jam complements the cookie's sweetness; and the Krumkake with Chocolate Ganache, an indulgent symphony of rich chocolate and crispy cookie. Let your taste buds embark on a delightful adventure as we unveil the secrets behind these delectable creations, providing you with step-by-step instructions and helpful tips to ensure your Krumkake-making endeavors are crowned with success.

Let's cook with our recipes!

WHIPPED CREAM KRUMKAKE

Whipped Cream Krumkake image

Our hometown has a rich Norwegian culture. That heritage is evident during our annual Nordic Fest, where this classic krumkake recipe is king. Here's your introduction to the timeless treat. -Imelda Nesteby, Decorah, Iowa

Provided by Taste of Home

Categories Desserts

Time 1h

Yield about 3 dozen

Number Of Ingredients 8

Ingredients

3 large eggs, room temperature
1 cup sugar
1/2 cup butter, melted
1/2 cup heavy whipping cream, whipped
1/2 teaspoon nutmeg
1-1/2 cups all-purpose flour
Butter for krumkake plates
Sweetened whipped cream, optional

Steps:

Beat eggs in a bowl until very light. Add sugar gradually, beating to blend. Slowly add melted butter, then whipped cream and nutmeg. Mix in flour. (Dough will be consistency of cookie dough.) Chill dough thoroughly. , Preheat krumkake iron over medium heat for about 10 minutes or until a drop of water "dances" when dropped onto plates. Brush plates with butter; place 1 tablespoon dough in center of lower plate. Close iron and press handles together. If excess dough comes out sides, remove with a table knife. , Bake for about 30 seconds; flip iron and bake for about 30 seconds on the other side. Remove krumkake and immediately roll over a cone-shaped form. Place seam side down on parchment to cool; remove form. , If desired, fill some or all of the cooled cones with sweetened whipped cream. Serve immediately.

Nutrition Facts : Calories 81 calories, Fat 4g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 7mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

NORWEGIAN KRUMKAKE WITH WHIPPED CREAM AND CLOUDBERRIES

Norwegian Krumkake With Whipped Cream and Cloudberries image

My DBIL was born in Norway and loves his heritage foods. This is one of the recipes that my sister makes at Christmas time. It is my favorite Norwegian dish that she makes. These cookies are absolutely wonderful. Some people simply roll the cookies in a tube instead of making a cone. But my sister always makes them a cone.

Provided by CarrolJ

Categories Dessert

Time 1h2m

Yield 24 cooky cones, 24 serving(s)

Number Of Ingredients 9

Ingredients

1 egg, well beaten
1/2 cup granulated sugar
1 cup heavy whipping cream
1 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups of whipped heavy cream (whip until it peaks)
2 tablespoons cloudberries (some people in the U.S. use fresh raspberries or raspberry jam)

Steps:

Mix together the beaten egg, sugar and vanilla well.].
Mix in the whipping cream.
Add dry ingredients to the wet ingredients and beat until smooth.
When krumkake iron is hot, put 1 teaspoon of batter on the iron and bake until light brown.
Roll the cookie into a cone immediately while krumkake is still hot.
When completely cooled store them in a air tight container.
To serve lay the cookies next to a bowl of whipped cream which has the 2 Tablespoons of Cloudberries folded into it.
Each person fills their cone with their desired amount of the creme mixture.
OPTION: Sometimes when my sister has been unable to purchase cloudberries she has used either fresh raspberries or raspberry jam.
I personally prefer the raspberries.

Tips:

Use heavy cream with at least 36% butterfat for the best results.
Chill the cream, bowl, and beaters thoroughly before whipping.
Whip the cream on high speed until stiff peaks form.
Be careful not to overwhip the cream, or it will become grainy.
If you are using a stand mixer, start on low speed and gradually increase the speed to high.
If you are whipping the cream by hand, use a whisk and whip in a circular motion.
Add sugar, vanilla extract, or other flavorings to the whipped cream after it has been whipped.
Serve the whipped cream immediately, or store it in the refrigerator for up to 24 hours.

Conclusion:

Whipped cream is a versatile and delicious topping that can be used on a variety of desserts, from cakes and pies to ice cream and fruit. It is also a great way to add a touch of elegance to any special occasion. With a little practice, you can easily make whipped cream at home that is just as good as, if not better than, store-bought whipped cream. So next time you are looking for a special topping for your dessert, give whipped cream a try. You won't be disappointed!