Crispy Norwegian Krumkake Recipe with Whipped Cream – Easy Holiday Dessert

Name: Crispy Norwegian Krumkake with Whipped Cream
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Norwegian
Ingredients: 1/2 cup unsalted butter, melted; 2/3 cup granulated sugar; 2 large eggs, room temperature; 1 cup all-purpose flour; 1/2 cup whole milk (or dairy-free milk); 1 teaspoon vanilla extract; 1/4 teaspoon ground cardamom (optional); Pinch of salt; 1 cup heavy whipping cream, cold; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract; 1 tablespoon mascarpone cheese (optional)

Written by

mandy

Posted on December 7, 2025

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Dessert Recipes

December 7, 2025

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Introduction

Let me paint you a picture: the sweet, buttery aroma of freshly baked krumkake drifting through the kitchen, mingling with the cold winter air outside. The first time I pressed that golden batter onto my grandmother’s old iron, I was just knee-high to a grasshopper—wide-eyed and eager, watching ribbons of steam curl up as the cookie transformed into something magical. Those delicate, lacey wafers crisped up in seconds, and honestly, the moment I tasted that first bite, I paused, closed my eyes, and just smiled. It was the kind of moment when you know you’ve stumbled onto something truly special.

Krumkake isn’t just a Norwegian classic—it’s a tradition my family brings out every single holiday, the sort of treat that gets everyone hovering around the kitchen, waiting for the next batch to cool. My mom used to sneak them straight off the rack, and my siblings would argue over who got the prettiest roll. These cookies have a way of bringing people together, whether it’s at a bustling Christmas party or a quiet snowy morning. I wish I’d known about how easy they are years ago—it would’ve saved me so many bakery runs!

Honestly, these crispy Norwegian krumkake with whipped cream filling are dangerously easy. You know what? They’re pure, nostalgic comfort, perfect for gifting, sharing at potlucks, or just brightening up your Pinterest cookie board. Every year, I tweak and test the recipe (in the name of research, of course), and now it’s a staple for family gatherings. The reaction never changes—smiles, laughter, and someone always asking for the recipe. This is one you’re going to want to bookmark, trust me. It feels like a warm hug in cookie form.

Why You’ll Love This Recipe

Crispy Norwegian krumkake isn’t just another holiday cookie—it’s the kind that makes you close your eyes and savor every bite. After years of making these for family, friends, and, yes, even a bake sale or two, I can promise you they’re worth every minute.

Quick & Easy: Ready in under 30 minutes, so you can whip up a batch even on busy evenings or when guests drop by unexpectedly.
Simple Ingredients: No fancy grocery trips required; everything is probably already in your pantry.
Perfect for Holidays & Special Occasions: These are always a hit at Christmas parties, brunches, or as a sweet treat for kids after dinner.
Crowd-Pleaser: Children love the crispy texture, adults marvel at the nostalgic flavor. They vanish faster than you’d believe!
Unbelievably Delicious: That contrast between the crisp shell and pillowy whipped cream? Next-level comfort food.

What sets this crispy Norwegian krumkake recipe apart is simple: it uses a classic technique with just the right balance of butter and vanilla, resulting in cookies that are ultra-light, never greasy, and always crisp. I use a well-seasoned iron (my grandma’s, if I’m lucky) and a secret trick—let the cookies cool fully before filling—so they stay perfectly crunchy. The whipped cream filling is a creative twist, making these bites melt-in-your-mouth good.

Honestly, this isn’t just good—it’s the kind of treat that turns a simple afternoon into a memory. Whether you’re impressing guests (with zero stress) or just need a little pick-me-up, this recipe delivers soul-soothing satisfaction. You’ll reach for it time and time again, trust me!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfyingly crisp texture—no fuss, no fancy stuff. Most of what you need is probably already in your kitchen, and each ingredient plays a role in the classic taste and structure of krumkake. Here’s what goes into the magic:

For the Krumkake Batter:
- 1/2 cup (115g) unsalted butter, melted (adds richness and crispness)
- 2/3 cup (135g) granulated sugar (classic sweetness)
- 2 large eggs, room temperature (for structure and tenderness)
- 1 cup (120g) all-purpose flour (gives that delicate crunch)
- 1/2 cup (120ml) whole milk (or use dairy-free milk for allergies)
- 1 teaspoon vanilla extract (I love Nielsen-Massey for best flavor)
- 1/4 teaspoon ground cardamom (optional, adds a lovely Norwegian twist)
- Pinch of salt (makes all the flavors pop)
For the Whipped Cream Filling:
- 1 cup (240ml) heavy whipping cream, cold
- 2 tablespoons (16g) powdered sugar (or more to taste)
- 1/2 teaspoon vanilla extract
- Optional: 1 tablespoon mascarpone cheese (for extra richness)

Ingredient Tips:

Look for fresh, high-quality eggs—their color and flavor shine through.
If you’re gluten-free, swap all-purpose flour for a 1:1 gluten-free blend (Bob’s Red Mill works well).
For a dairy-free version, use plant-based butter and coconut cream for the filling.
Cardamom is traditional but optional; try cinnamon for a warm twist.
If you want to get fancy, add a few drops of almond extract or zest of a lemon to the batter.
In summer, fresh berries make a great mix-in for the whipped cream.

Honestly, I’ve tried dozens of variations, and this blend gives the perfect balance of flavor and crisp texture. The trick is not to overmix the batter—gentle folding keeps the cookies light.

Equipment Needed

You’ll need a few basic tools for this crispy Norwegian krumkake recipe, plus one specialty item. Here’s what works best:

Krumkake Iron: Traditional stovetop or electric (I use a Bethany Housewares iron; if you don’t have one, a pizzelle iron works in a pinch, though the pattern isn’t quite the same).
Wooden Krumkake Roller: Or use the handle of a wooden spoon for shaping—just be careful, these cookies are hot right off the iron!
Mixing Bowl and Whisk: For the batter and cream.
Small Ladle or Tablespoon: For portioning the batter.
Hand Mixer or Stand Mixer: For whipping cream to stiff peaks.
Cooling Rack: Keeps krumkake crisp as they cool.
Parchment Paper: For lining your cooling rack, makes cleanup a breeze.

If you’re on a budget, skip the specialty roller and use any round handle. I’ve rolled many a krumkake with a wooden dowel from the craft store—works just fine. Always let your iron cool before cleaning, and keep it lightly oiled for easy release. My grandma’s iron is still going strong after decades!

Preparation Method

Let’s get you from batter to crispy Norwegian krumkake with whipped cream filling. It’s easier than you think, but a few tips along the way make all the difference.

Prepare the Batter:
- In a large bowl, whisk together 2 large eggs and 2/3 cup (135g) granulated sugar until pale and fluffy (about 2 minutes).
- Stir in 1/2 cup (115g) melted unsalted butter and 1 teaspoon vanilla extract. Mix until just combined.
- Gently fold in 1 cup (120g) all-purpose flour, 1/2 cup (120ml) whole milk, pinch of salt, and 1/4 teaspoon ground cardamom (if using). Don’t overmix—stop when the batter looks smooth and silky.
- Let batter rest for 5 minutes. This helps the flour hydrate and gives you a crispier cookie.
Preheat the Iron:
- Heat your krumkake iron (stovetop or electric) to medium-high. If using stovetop, preheat for 3-5 minutes per side.
- Lightly oil the iron with a pastry brush or paper towel.
Bake the Krumkake:
- Drop 1 tablespoon (about 15g) of batter onto the center of the hot iron. Close gently and cook for 30-45 seconds, until golden brown and crisp. (Peek after 30 seconds—don’t let it burn!)
- Open the iron and quickly lift the cookie with a spatula. It’ll be soft but will firm up as it cools.
- While still hot, roll the krumkake around a wooden roller or spoon handle. Hold for 10 seconds until set. Transfer to a cooling rack.
- Repeat with remaining batter. If cookies stick, re-oil the iron lightly.
- Let all krumkake cool completely before filling. This keeps them crispy.
Whip the Cream:
- In a chilled bowl, whip 1 cup (240ml) heavy whipping cream with 2 tablespoons (16g) powdered sugar and 1/2 teaspoon vanilla extract (plus mascarpone, if using) until stiff peaks form (about 2-3 minutes).
- Be careful not to overbeat—the cream should be thick but still smooth.
Fill the Krumkake:
- Using a piping bag or spoon, fill each cooled krumkake shell with whipped cream just before serving.
- If you want to prep ahead, fill up to 1 hour before serving for best crunch.

Prep Tips: If the first cookie sticks, don’t panic—it’s usually just the first batch. Adjust the heat if they brown too quickly. Letting the batter rest is key to a crisp, even texture.

Warning: These cookies are hot when they come off the iron—use a kitchen towel or gloves if your fingers are sensitive (learned that one the hard way!).

For efficiency, get a helper to roll while you bake. It speeds things up and makes it more fun. I’ve made these solo and with the whole family, and honestly, having an extra set of hands makes the process smoother and more memorable.

Cooking Tips & Techniques

Here’s where years of experience come in handy. Making crispy Norwegian krumkake isn’t tricky, but a few tried-and-true techniques take it from good to unforgettable.

Temperature Matters: Keep your iron at a steady medium heat. Too hot and the cookies burn, too cool and they won’t crisp up.
Don’t Overfill: A scant tablespoon of batter is just right. Overfilling leads to spills and uneven cooking.
Roll Quickly: Krumkake hardens fast. Roll them immediately after removing from the iron. (I’ve lost a few to slow hands—lesson learned!)
Let Them Cool: Don’t fill shells until they’re completely cool. Warm cookies will melt the cream, leaving you with soggy treats.
Multitasking: Set up a rolling station next to your iron. I like to bake and roll simultaneously for speed.
Consistency: Mix your batter until just smooth. Overmixing makes cookies tough instead of crisp.
Common Mistakes: If krumkake sticks, clean and re-oil the iron. If they’re pale, increase the heat slightly. If they’re too thick, use less batter.
Flavor Boost: Cardamom adds a classic Norwegian note, but try lemon zest or almond extract for a twist.

Honestly, I’ve burned a few batches when distracted—set a timer and stay nearby. Practice makes perfect! With time, you’ll find your rhythm and get those perfect golden rolls every time.

Variations & Adaptations

One of my favorite things about crispy Norwegian krumkake is how versatile they are. Whether you need a gluten-free version for Aunt Sally or want to spice things up for a summer party, here are some easy adaptations:

Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free blend. Bob’s Red Mill is my go-to—it keeps the texture crisp without getting crumbly.
Dairy-Free: Use plant-based butter and coconut or almond milk. For the filling, whip coconut cream with a touch of vanilla—it’s rich and fluffy!
Seasonal Flavors: In winter, add 1/4 teaspoon cinnamon or nutmeg to the batter. In summer, fold chopped fresh berries into the whipped cream.
Chocolate Lovers: Drizzle cooled krumkake with melted chocolate or fill with chocolate whipped cream.
Fruit-Filled: Try a dollop of lemon curd or raspberry jam inside each shell before adding the cream.
Different Cooking Methods: If you don’t have a krumkake iron, use a pizzelle press or even a waffle cone maker. The shape and pattern will be different, but the flavor is still delicious.
Allergen Substitutions: For egg-free cookies, use a flaxseed or chia egg (1 tablespoon seeds + 2.5 tablespoons water, mixed and rested).

My personal favorite? A splash of almond extract in the batter, filled with sweetened whipped cream and a sprinkle of toasted almonds. It’s a twist that always gets rave reviews!

Serving & Storage Suggestions

You’ll want to serve crispy Norwegian krumkake with whipped cream filling fresh for maximum crunch. Here’s how to make them shine:

Serving Temperature: Serve at room temperature or chilled—never warm, as the cream will melt.
Presentation: Arrange on a platter, dust with powdered sugar, and garnish with fresh berries or mint for a festive touch.
Pairings: These cookies go perfectly with hot coffee, tea, or a glass of mulled wine. For brunch, serve with fruit salad or a cheese board.
Storage: Store unfilled krumkake shells in an airtight container at room temperature for up to 5 days. Filled cookies should be refrigerated and eaten within 24 hours for best texture.
Freezing: Unfilled shells freeze beautifully for up to 2 months. Thaw at room temperature before filling.
Reheating: If shells soften, crisp them in a 250°F (120°C) oven for 3-5 minutes. Don’t reheat filled krumkake—the cream won’t hold.
Flavor Development: The flavor deepens overnight, so prepping ahead is great for busy holiday mornings. Just fill right before serving for that classic crunch.

Honestly, I love making a double batch—one for now, one for later. The cookies disappear fast, so you’ll be glad you did!

Nutritional Information & Benefits

Each crispy Norwegian krumkake (unfilled) is about 65 calories, with 4g fat, 7g carbs, and 1g protein. With whipped cream filling, count on around 120 calories per piece. These cookies are lower in sugar than most holiday treats, and they use wholesome ingredients like eggs and milk for a touch of nutrition.

Using gluten-free flour or plant-based alternatives makes these adaptable for various diets. Key ingredients like eggs provide protein, and you can boost nutrition by adding fresh berries or nuts to the filling. Be mindful—these contain dairy, eggs, and wheat (unless adapted), so always check for allergens if sharing at a party.

I love that you can make them lighter with coconut cream or swap out sugar for stevia, depending on your needs. Honestly, they’re a sweet treat that feels indulgent without going overboard!

Conclusion

If you’re searching for a holiday dessert that’s crisp, light, and downright irresistible, this crispy Norwegian krumkake recipe with whipped cream is it. The simplicity of ingredients, quick prep, and show-stopping look make these cookies a must-try for any occasion. There’s just something special about the buttery crunch and creamy filling that keeps everyone coming back for more.

Don’t be afraid to tweak the recipe, swap in your favorite flavors, or experiment with fillings—make it your own! My family adores these cookies, and I love that they spark joy and conversation every time. Give them a try, and let me know how they turn out. Drop a comment, share your own twists, or tag me with your creations—I’d love to see them!

Here’s to delicious traditions, warm kitchens, and cookies that feel like a hug. Happy baking, friends!

FAQs

Can I make krumkake without a krumkake iron?

Yes, you can use a pizzelle iron or even a waffle cone maker. The cookies will be a slightly different shape and pattern, but the flavor stays true to Norwegian krumkake.

How do I keep krumkake crispy after filling?

Fill the shells just before serving. Unfilled shells stay crisp for days in an airtight container, but once filled, enjoy them within a few hours for best crunch.

Can I make the batter ahead of time?

Absolutely! You can mix the batter and refrigerate for up to 24 hours. Let it come to room temperature before baking for even results.

What’s the best way to store leftover krumkake?

Unfilled shells should be stored at room temperature in an airtight container. Filled krumkake need to be refrigerated and eaten within 24 hours for best texture.

Can I freeze krumkake?

Yes! Freeze unfilled krumkake shells in a single layer, then transfer to a bag or container. Thaw at room temperature before filling and serving.

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