Native to the marshes, boreal forests and coastlines of northern Scandinavia, cloudberries are often called the “gold of the Arctic.” Their bright orange-gold berries are prized for their unique sweet-tart flavor and high nutritional value. Because they grow wild and are harvested by hand, cloudberries are relatively rare and treasured in Nordic cuisine.
If you can’t pick them fresh, high-quality cloudberry preserves are widely available from specialty shops and online retailers. These preserves bring the true flavor of cloudberries to your kitchen without a trip to the Arctic wetlands.
One of the simplest and most beloved ways to enjoy cloudberries is Multekrem — Cloudberry Cream. Lightly whipped cream enriched with a touch of sour cream and vanilla, folded together with cloudberry preserves, makes a luxurious, silky dessert that complements cakes, cookies, tarts and traditional Scandinavian pastries.
Why this recipe works
- Balanced base. Combining whipped heavy cream with a small amount of sour cream adds body and a pleasant tang that balances the sweetness of the preserves.
- Seed-free texture. Heating and straining the preserves removes the crunchy seeds so the final cream remains smooth and decadent.
- Subtle vanilla. A hint of vanilla enhances and rounds the cloudberry flavor without overpowering the berries.
What makes this recipe Nordic/Scandinavian?
Cloudberries grow across northern Scandinavia and are a traditional ingredient throughout the Nordic countries. In Norway, multekrem is a classic holiday dessert often served at Christmas with rice pudding or as a simple finish to festive meals.
Ingredients
The ingredient list is short and focused: fresh or jarred cloudberry preserves, heavy whipping cream and a small amount of sour cream plus vanilla. Choose a good-quality cloudberry jam or preserve for the best results.
Special equipment needed
- A stand mixer or handheld electric mixer makes whipping the cream quick and reliable. You can also whisk by hand, but it will take more time and effort.
How to make Cloudberry Cream
- Warm the cloudberry preserves gently in a small saucepan over low heat or for short bursts in the microwave until they loosen and become more liquid. Pass the warm preserves through a fine-mesh strainer into a clean bowl, pressing to extract the fruit while leaving the seeds behind. Allow the strained preserves to cool to room temperature.
- In the bowl of a mixer, combine the heavy whipping cream, sour cream and vanilla. Whip on medium-high until medium peaks form—be careful not to overwhip.
- Gently fold the cooled, strained cloudberry preserves into the whipped cream using a rubber spatula, creating a marbled or fully combined result depending on your preference.
That’s all there is to it: a quick, elegant dessert that highlights the distinct taste of cloudberries.
Expert tips
- Cool the preserves completely. Adding warm preserves can deflate whipped cream, so be sure the strained fruit is at room temperature or slightly cooler.
- Watch the cream closely. Especially with powerful mixers, cream can go from soft peaks to overwhipped very quickly. Stop and check often as you approach medium peaks.
- Portion flexibilty. This recipe yields about 1 ½ cups of Cloudberry Cream. For larger servings or to serve as the main dessert, double the recipe.
FAQs
Yes. Cloudberries are rich in vitamin C, vitamin A and various minerals. Historically, preserved cloudberries were carried on long sea voyages as a source of vitamin C.
Fresh cloudberries resemble golden raspberries. They have a pronounced sweet-tart flavor that is both floral and bright, making them excellent for preserves and desserts.
Cloudberry Cream is best eaten the day it’s made but can be prepared a few hours ahead. Cover and refrigerate until serving. Over time the texture may loosen, so serve soon after assembling for best presentation.
How to serve Cloudberry Cream
Cloudberry Cream is delicious served on its own, spooned into dessert glasses, or used as a filling for traditional Scandinavian sweets like krumkake and almond tarts. It also pairs beautifully with sponge cakes, cardamom-flavored cakes, pancakes and warm waffles. The bright fruit flavor works well as a contrast to nutty or spiced baked goods.
Related recipes
If you enjoy Nordic flavors, try other creamy Scandinavian desserts such as lingonberry mousse, cardamom ice cream, or whipped skyr cream. These recipes share the same balance of creaminess and bright berry or spice notes that characterize northern European sweets.
Recipe
Norwegian Cloudberry Cream (Multekrem)
A silky mix of whipped cream, sour cream, vanilla and cloudberry preserves — simple, classic and distinctly Nordic.
Ingredients
- 1 cup heavy whipping cream
- ½ cup sour cream
- ½ teaspoon vanilla extract
- ½ cup cloudberry preserves or jam, strained
Instructions
- Warm the cloudberry preserves until they loosen; strain through a fine mesh to remove seeds and let cool to room temperature.
- Whip heavy cream with sour cream and vanilla to medium peaks (about 2–3 minutes with an electric mixer).
- Gently fold the cooled, strained preserves into the whipped cream and serve immediately.
Notes
- Let the preserves cool completely before folding into the cream to avoid deflating it.
- Stop whipping as soon as medium peaks form to prevent overwhipping.
- This recipe yields about 1 ½ cups; double if you need larger portions.
Nutrition
Carbohydrates: 3 g |
Protein: 2 g |
Fat: 28 g
If you try this recipe, please share a photo on Instagram using the hashtag #truenorthkitchen and tag @true_north_kitchen.