Russian Cream Dessert Recipe

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Since it's always warm in the South, we like to eat light— especially in the summer. Don't let the simplicity of this recipe fool you— Russian Cream is pure heaven.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings


  • 3/4 cup sugar
  • 1 envelope (1 tablespoon) unflavored gelatin
  • 1/2 cup cold water
  • 1 cup heavy whipping cream
  • 1-1/2 cups (12 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 4 to 5 cups fresh fruit (bite-size pieces)

Nutritional Facts

1 each: 306 calories, 19g fat (12g saturated fat), 71mg cholesterol, 39mg sodium, 31g carbohydrate (29g sugars, 1g fiber), 3g protein.


  1. In a saucepan, combine sugar and gelatin. Stir in water; let stand 5 minutes. Bring to a boil, stirring constantly. Remove from the heat; stir in whipping cream.
  2. In a bowl, combine sour cream and vanilla. Add gradually to hot mixture; mix until smooth. Pour into a 4-cup bowl or mold. Cover and chill for 4 hours or overnight. Serve over fruit. Yield: 8 servings.
Originally published as Russian Cream in Bountiful Harvest Cookbook 1994, p80

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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averycam User ID: 2967024 44344
Reviewed Nov. 8, 2010

"Russian Cream is an old recipe and great. Can be used on cake or pie too. I layer it with pound ake and friut for a good comiation."

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