AuthoradminCategoryDesserts, Entertaining, Ginger, Holiday, Whipped CreamCuisineAmericanCooking MethodBakingDifficultyBeginner
Have you ever made an Icebox cake? I can’t begin to tell you how easy & delicious they are. It’s simple to customize the flavors too, depending on what you have on hand.
Make the whipped cream. Add the cold heavy cream to your stand mixer. Using the whisk attachment, start the whipping on low speed.
As the cream starts to thicken add the maple syrup, vanilla, salt and any spices or liqueur if you are using those. Increase the speed of the mixer to medium and then high as the
cream thickens even more. Whip until you have a thick & fluffy whipped cream.
Separate the whipped cream into two portions. Add a few drops of red food coloring to one of the bowls of whip & combine well.
On a fancy plate, place some of the whipped cream as a base. Layer on the cookies. Next place a layer of the red cream, another layer of cookies. Continue this until you have used
up all the cookies. The last layer should be whipped cream so you can add the decorations.
Place the cake in the fridge for at least 6 hours to overnight. Serve chilled.
Ingredients
Directions
Make the whipped cream. Add the cold heavy cream to your stand mixer. Using the whisk attachment, start the whipping on low speed.
As the cream starts to thicken add the maple syrup, vanilla, salt and any spices or liqueur if you are using those. Increase the speed of the mixer to medium and then high as the
cream thickens even more. Whip until you have a thick & fluffy whipped cream.
Separate the whipped cream into two portions. Add a few drops of red food coloring to one of the bowls of whip & combine well.
On a fancy plate, place some of the whipped cream as a base. Layer on the cookies. Next place a layer of the red cream, another layer of cookies. Continue this until you have used
up all the cookies. The last layer should be whipped cream so you can add the decorations.
Place the cake in the fridge for at least 6 hours to overnight. Serve chilled.
