This is a smooth, creamy buttercream that is less sweet and buttery in flavor than most frostings. It was the frosting originally used for Red Velvet Cake. It uses regular sugar instead of powdered sugar and is really easy to make.
This traditional Christmas breakfast can be bought in Swedish supermarkets all year round, but is especially popular during winter. It is creamy, filling and sweet, served with cold milk and sugar/cinnamon on top.
This dish was supposedly a favorite of the 19th century Swedish opera singer Per Adolf “Pelle” Janzon. It is delicious any time of the year, but has a given place on the Swedish julbord (Christmas table). My version is creamy with only a hint of anchovy.