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Whipped Cream Krumkake

 Whipped Cream Krumkake
Our town of Decorah, in the northeast corner of the state, has a rich Norwegian heritage. That heritage is evident at holidays and during our annual "Nordic Fest", when krumkake is king! There are demonstrations of Krumkake-making in many store windows, and this rich delicious pastry is served at most family dinners and bake sales. —Imelda Nesteby, Decorah, Iowa
18 ServingsPrep: 20 min. + chilling Bake: 20 min.


  • 3 large eggs
  • 1 cup sugar
  • 1/2 cup sweet butter, melted
  • 1/2 cup heavy whipping cream, whipped
  • 1/2 teaspoon nutmeg
  • 1-1/2 cups all-purpose flour
  • Sweet butter for krumkake plates


  • Beat eggs in bowl until very light. Add sugar gradually, beating to
  • blend. Slowly add melted butter, then whipped cream and nutmeg. Mix
  • in flour. (Dough will be consistency of cookie dough.) Chill dough
  • thoroughly.
  • Preheat krumkake plates over medium heat for about 10 minutes or
  • until a drop of water "dances" when dropped on plates. Brush plates
  • with sweet butter; place 1 slightly rounded tablespoon dough in
  • center of lower plate; close iron and press handles together. If
  • excess dough comes out sides, remove with table knife.
  • Bake for about 30 seconds; flip iron and bake for about 30 seconds on
  • other side. Remove krumkake and immediately roll over cone-shaped
  • form. Place seam side down on parchment paper to cool; remove form.
  • Fill cooled cones with sweetened whipped cream if desired. Serve
  • immediately. Yield: about 3 dozen krumkake.

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Whipped Cream Krumkake (continued)

Nutritional Facts: 1 serving (2 each) equals 161 calories, 8 g fat (5 g saturated fat), 58 mg cholesterol, 14 mg sodium, 19 g carbohydrate, trace fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.