Multekrem is the luxurious, velvety culmination of cloudberries whipped into a light, airy cream. For lovers of Nordic flavours and for those seeking a dessert with a tart-sweet depth, Multekrem offers something extraordinary. This guide explores the origins, the science behind the texture, and a spectrum of Multekrem recipes and variations that will elevate any occasion, from a family Sunday pudding to a refined dinner party finale. Whether you know it as Multekrem, multekrem, or cloudberry cream, this treat has a firm place in the dessert repertoire of keen cooks across the UK and beyond.
What is Multekrem?
Multekrem is a traditional cream-based dessert that combines cloudberries with whipped cream—creating a light, silky texture with a distinctive berry tang. The cloudberry, a jewel of northern forests, brings a unique flavour profile: citrus-like brightness, honeyed sweetness, and a gentle, tangy aftertaste. When folded into whipped cream, Multekrem becomes a dessert that feels luxurious yet approachable. In some regions the same idea goes by variants of multekrem, muldecreme, or crïme de cloudberries, but the core concept remains the same: cloudberries whipped into a cloud of cream.
The journey of Multekrem: origins, culture, and regional twists
The origin of Multekrem lies in the Nordic and Baltic culinary imagination, where wild cloudberries have long been treasured for their flavour and rarity. In places like Norway, Sweden, and Finland, multekrem has been enjoyed alongside simple cakes, tarts, or fresh berries, especially during late-summer gatherings when cloudberries ripen. In the United Kingdom, it has gained a devoted following thanks to modern supermarket availability of frozen cloudberries and the rise of Nordic-inspired patisserie. The beauty of Multekrem is in its versatility: it works as a standalone dessert or as a star component in more elaborate presentations. Some versions incorporate a dash of liqueur, lemon zest, or a hint of vanilla, each giving Multekrem a distinctive character while preserving its delicate balance between creaminess and berry brightness.
Classic Multekrem recipe: a simple, reliable method
Ingredients for a classic Multekrem
- 300 ml double cream or whipping cream, chilled
- 120 g fresh or thawed cloudberries (or a mix of cloudberries and raspberries for a lighter tang)
- 2–3 tablespoons icing sugar, adjusted to taste
- 1 teaspoon vanilla extract or the zest of one lemon (optional)
- A pinch of salt to balance sweetness (optional)
Equipment you’ll need
- Mixing bowl and whisk or electric mixer with a whisk attachment
- Rubber spatula for folding
- Serving bowls or ramekins
- Fine sieve (if you prefer a smoother texture, without berry seeds)
Step-by-step method
- Chill the mixing bowl and beaters in the freezer for 10–15 minutes to ensure maximum volume when whipping.
- Whip the cream on medium-high speed until it forms soft peaks. If you prefer a more stable texture, whip to stiff peaks, but be careful not to overwhip, or the mixture may become grainy.
- Gently fold in the cloudberries, icing sugar, vanilla or lemon zest, and a pinch of salt. Use a light touch to preserve the airiness of the cream and keep the colour vibrant.
- Taste and adjust sweetness. If the cloudberries are particularly tart, a touch more icing sugar can help balance the flavours.
- Chill the Multekrem for 15–30 minutes before serving to allow flavours to meld and the texture to set slightly.
- Serve in small glasses or bowls, with a few extra cloudberries or a light dusting of zest to finish.
Tips for success with Multekrem
- Quality cloudberries or good cloudberry purée makes a noticeable difference. If fresh cloudberries are unavailable, consider unsweetened frozen berries or a high-quality cloudberry purée from a trusted supplier.
- Keep the cream very cold throughout the process. Temperature control is crucial to achieving a luxurious, billowy texture.
- For a modern twist, add a splash of elderflower cordial or a lick of citrus juice to brighten Multekrem without overpowering the berries.
Variations of Multekrem to suit every palate
Multekrem with white chocolate
Stir 40–50 g finely melted white chocolate into the whipped cream before folding in the cloudberries. The vanilla notes and gentle sweetness of white chocolate pair beautifully with the tartness of multekrem, creating a dessert that reads as indulgent yet balanced.
Multekrem with champagne or sparkling wine
For celebrations, replace part of the vanilla with a tablespoon of champagne or Prosecco in the cream before whipping. The effervescence and subtle acidity lift the Multekrem, giving a refined, festive edge that pairs well with light biscuits or sponge.
Multekrem with nuts or crunchy textures
Top Multekrem with toasted almond slivers, crushed amaretti, or hazelnut praline for a delightful textural contrast. The crunch contrasts with the silkiness of the cloudberry cream, elevating the dessert experience.
Herbal or citrus-infused Multekrem
incorporate a small amount of lemon zest or a few fresh mint leaves into the folding stage for a refreshing herby note. The citrus and herb elements can brighten the multekrem while emphasising the berry flavours.
Multekrem in traditional dishes and modern menus
Pairings that complement Multekrem
Multekrem pairs beautifully with light sponge cakes, almond tarts, or a delicate biscuit, allowing the cloudberry’s brightness to shine. It also works as a topping for pavlova or as a filling for layered desserts where the berry cream can be used between delicate sponge layers. For those seeking a more classical dessert, Multekrem served with vanilla macarons, biscotti, or shortbread creates a refined interplay of textures and flavours between the crumbly biscuit and the smooth cloudberry cream.
Multekrem on the plate: presentation ideas
In contemporary dining, Multekrem is often presented in minimalist glassware, with a single cloudberry perched on top and a thin lemon zest curl. In festive settings, it can be layered with biscuit crumbs and delicate coulis to create a visually striking dessert that remains true to the dessert’s soft, comforting character.
Storing and handling Multekrem
How to store Multekrem
Because Multekrem contains whipped cream, it should be kept refrigerated. Ideally, serve within 24 hours of making for the best texture and flavour. If you must prepare it ahead, whip the cream and cloudberries just before serving or gently fold in the berries close to serving time to maintain volume. Stored in an airtight container, Multekrem can be kept for up to two days in the fridge if the cloudberries have been incorporated, though the texture may soften slightly as the cream absorbs more moisture from the berries.
Freezing Multekrem: is it possible?
Freezing Multekrem is not recommended because whipped cream tends to separate upon thawing, leading to a greasy or grainy texture. If you want to preserve Multekrem for later, freeze the cloudberries separately and whip fresh cream when ready to assemble. Alternatively, you can freeze a pre-made cloudberry purée and use it to refresh the final mix during serving, though this will alter the texture somewhat.
Buying and selecting cloudberries: tips for home cooks
Fresh cloudberries vs. frozen
Fresh cloudberries are a seasonal treasure in the UK, often found at farmers’ markets or speciality stores during late summer. They have a bright, intense aroma and a slightly tart bite that is perfect for Multekrem. In places where fresh berries are scarce, frozen cloudberries are a reliable alternative. Choose berries that are bright orange-red, with a sweet aroma and minimal moisture leakage in the packaging.
Cloudberry substitutes and purées
If cloudberries are not available, you can use raspberry and apricot purée with a pinch of zest to approximate the balance of tart and sweet flavours. The result will be different from true Multekrem, but it can still produce a delicious, berry-forward dessert that honours the spirit of the dish. For a closer match, many chefs blend frozen cloudberries with a small amount of sugar and lemon juice to create a purée that integrates smoothly into the cream.
Multekrem and sustainability: considerations for the mindful cook
As with any seasonal fruit-based dessert, sourcing cloudberries responsibly matters. Choose cloudberry products from suppliers who prioritise sustainable harvesting, ethical sourcing, and transparent supply chains. In the UK, seek out producers who emphasise fair-trade practices, local partnerships, and minimal environmental impact in their operations. When you opt for Multekrem, you are not just choosing a dessert; you are supporting a tradition that often depends on careful cultivation or harvesting of wild berries, which should be done with respect for local ecosystems.
Frequently asked questions about Multekrem
Is Multekrem the same as cloudberry cream?
Multekrem is the Nordic-inspired version of cloudberry cream. While the core idea is whipped cream with cloudberries, some versions may use additional ingredients or slight regional variations, but the essence remains the same: a luxurious cloudberry-infused cream dessert.
Can I make Multekrem dairy-free?
To create a dairy-free Multekrem, use a thick coconut cream or a plant-based whip, and fold in cloudberry purée. The texture will be slightly different, but the bright cloudberry flavour can still shine through. You may wish to add a little vanilla extract or lemon zest to mimic the roundness of dairy cream.
What are the best accompaniments for Multekrem?
Multekrem pairs well with light cakes, shortbread, biscuits, or a crisp tuile. Fresh berries on the side, a thin berry coulis, or a drizzle of honey can complement the tang of cloudberry and the creaminess of the Multekrem. For those who enjoy contrasting textures, a shard of praline or a sprinkle of toasted almonds can add a welcome crunch.
How do I adjust Multekrem for a dinner party?
For a dinner party, consider preparing Multekrem in individual glasses with a thin biscuit layer at the bottom and a few fresh cloudberries on top. You can also create a three-layer dessert by alternating Multekrem with a light vanilla sponge, finishing with a cloudberry coulis and a mint leaf for a pop of colour. The key is to keep the texture airy and the flavour balanced so the cloudberries remain the star.
Final thoughts: why Multekrem deserves a place on your dessert table
Multekrem is more than a dessert; it is a celebration of berries and cream, a dish that travels well from rustic family gatherings to elegant dinner parties. Its versatility means you can tailor Multekrem to your preferences—whether you favour a pure, classic rendition or prefer a modern twist with champagne, chocolate, or zest. The result is always the same: a luscious, comforting sweetness that carries the bright, distinctive aroma of cloudberries. When you present Multekrem at the table, you invite a moment of Nordic-inspired indulgence that feels both timeless and timely in the UK culinary scene. So, next time you are planning a dessert, consider Multekrem as a centrepiece to delight guests and create lasting memories around a bowl of cloudberry cream.
Multekrem is a reminder that simple ingredients, treated with care, can yield extraordinary outcomes. By mastering the basic technique and then singing with a chorus of variations, you can keep Multekrem fresh, exciting, and perfectly suited to contemporary tastes. Whether you choose the classic route or a bold reinterpretation, Multekrem remains a flagship dessert for those who delight in berry-forward, creamy elegance.