króm

Kräm is the Swedish word for cream, a dairy product consisting of the fat portion of milk. In Swedish cuisine, the term can refer to simple drinking cream used in sauces and coffee, or to custard-like fillings used in pastries and desserts. Cream is produced by separating fat from milk; the chosen processing and fat level determine its culinary use and texture.

Common dairy varieties encountered in Sweden include vispgrädde (whipping cream), which can be whisked to form soft or stiff peaks; grädde used for sauces and coffee; and matlagningsgrädde (cooking cream), chosen for simmering in dishes. When cultures are added, products such as syrad grädde (sour cream) and crème fraîche are produced, offering tangy flavor and thicker consistency. For baked goods and pastries, kräm often refers to custard-like fillings such as vaniljkräm (vanilla custard) or other flavored creams.

Usage of kräm spans enriching sauces, soups, desserts, and pastries. It can be whipped as a topping, stirred into hot dishes to add richness, or set into fillings for cakes and pastries.

Storage and safety: Dairy kräm should be kept refrigerated and consumed before the date on the package. Unopened products may be pasteurized, and once opened should be refrigerated and used promptly. Some varieties are ultra-pasteurized and have longer shelf life until opened.