Multekrem — Cloudberry Cream 

A deliciously decadent dessert delight

Photo: Kristi Bissell
Multekrem—Norwegian Cloudberry Cream—is as easy to make as it is delicious. The exotic mixture of whipped cream and cloudberry preserves makes for a heavenly treat for your Midtsommer celebration.

Kristi Bissell
Taste of Norway Editor
The Norwegian American

Native to the marshlands, boreal forests, and coastlines of northern Scandinavia, delicious and nutritious cloudberries are often called the “gold of the Arctic.”  They grow almost exclusively in the wild, making them a rare and prized commodity.

Fortunately, we don’t have to trek to the marshes of Scandinavia to find cloudberries. Cloudberry preserves are readily available in many grocery and Scandinavian specialty stores and are a very delicious alternative to the real thing.

What to make with a jar of cloudberry preserves? Cloudberry Cream, of course! Softly whipped cream flavored with vanilla and cloudberries is a heavenly treat you can enjoy on its own or as a filling or accompaniment to cookies, cakes, and other sweets.

Ready to give this easy and exotic Cloudberry Cream a try in your own kitchen?

What makes this recipe work

This Cloudberry Cream contains a combination of whipped cream and sour cream as the base. This gives the recipe a little more heft than whipped cream alone and also brings a welcome tang that perfectly offsets the sweetness of the cloudberry preserves.

The preserves are heated and strained, removing any objectionable seeds. Cloudberries have seeds much like raspberries do, and if you fold in the preserves without straining them first, the silky texture of the cream will be studded with the occasional hard seed. Strained preserves bring big cloudberry flavor and a silky smooth texture throughout.

Just a hint of vanilla complements the flavor of the cloudberries. Cloudberries and vanilla work nicely together, especially in a simple cream recipe like this one.

What makes this recipe so Scandinavian?

Cloudberries are native to northern Scandinavia, where they are considered to be  a delicacy. Berry-picking season lasts from mid-July to mid-August.

You will find cloudberries or cloudberry jam or preserves in recipes throughout the entire Nordic region.

In Norway, Multekrem—Cloudberry Cream—is served on special occasions and is a popular dessert at Christmastime.

How to serve Cloudberry Cream

Cloudberry Cream is delicious on its own, or consider using it as a filling for Norwegian Krumkake, Scandinavian Almond Tarts (pictured above), or a Swedish Rulltårta Cake.

You can also use Cloudberry Cream in place of traditional whipped cream alongside a simple cake like Swedish Almond Cake or Cardamom Cake. You can also dollop it on top of a batch of Nordic Buttermilk Waffles or Swedish Pancakes.

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Are cloudberries good for you?

Cloudberries are high in vitamin C, vitamin A, iron, and magnesium, and are exceptionally nutritious. The Vikings actually brought preserved cloudberries with them on their long sea journeys because their high levels of vitamin C prevented scurvy.

How do fresh cloudberries look and taste?

Fresh cloudberries look like golden raspberries and have a sweet/tart flavor.

Do I need an electric mixed to whip the cream?

A stand or handheld mixer makes quick work of whipped cream, but you can also whip cream by hand with a metal whisk (be prepared for an arm workout).

How do I store Cloudberry Cream?

Cloudberry Cream is best the day it is made. Feel free to make it a couple of hours ahead of time, cover it with plastic wrap and store it in the refrigerator until you are ready to serve.

Expert tips

Be sure to let the preserves cool completely after straining. You don’t want to add warm preserves to your cold whipped cream, as it may cause it to deflate.

Don’t over-whip the cream. Cream can go from soft and luscious to stiff and over-whipped in no time, especially in a powerful stand mixer. Keep a close eye on it while it is whipping and stop the mixer frequently toward the end of the whipping process to see if the consistency is where you want it.

This recipe makes about 1 ½ cups of Cloudberry Cream.  Should you plan to serve it on its own as a dessert and want larger portions, consider doubling the recipe.



Norwegian Cloudberry Cream

4 servings


  • 1 cup heavy whipping cream
  • ½ cup sour cream
  • ½ tsp. vanilla extract
  • ½ cup cloudberry preserves or jam


  1. Heat the preserves in a saucepan on the stove over low heat or in the microwave until they are just beginning to bubble. Strain through a fine mesh strainer into a bowl, leaving the seeds behind in the strainer. Set the strained preserves aside to cool to room temperature. Discard the seeds.
  2. Combine the cream, sour cream and vanilla in the work bowl of a stand mixer. Use the whisk attachment to whip on medium-high speed until medium peaks form, about 2-3 minutes.
  3. Remove the bowl from the mixer and gently fold the cloudberry preserves into the whipped cream.
  4. Serve immediately.

This article originally appeared in the June 2023 issue of The Norwegian American.

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Kristi Bissell

Kristi Bissell is the founder of True North Kitchen, a Nordic food blog designed for the American home cook. She enjoys creating recipes that celebrate her Scandinavian heritage and that approach traditional Nordic ingredients in a modern, fresh and approachable way. Kristi is a native of Minneapolis and currently resides in Omaha, Neb. When she’s not cooking and baking in her cozy kitchen, Kristi teaches private and corporate yoga classes and leads Scandinavian cooking and baking workshops. For more information, visit her blog,