Yule Log Icebox Cake Recipe

• Level: Easy
• Yield: 8 servings
• Nutritional Information Per Serving Serving Size: 1 of 8 servings
  Calories: 371 | Total Fat: 26 g | Saturated Fat: 15 g | Carbohydrates: 33 g | Dietary Fiber: 1 g | Sugar: 21 g | Protein: 4 g | Cholesterol: 68 mg | Sodium: 201 mg
• Total Time: 45 minutes (plus 7 hours chilling)
• Active Time: 45 minutes

Transform your holiday table with this foolproof icebox yule logno tricky sponge rolling required! Layer crisp chocolate wafers with silky peppermint whipped cream for a stunning, make-ahead dessert that delights novice and expert bakers alike. It's the effortless showstopper you've been craving.

Ingredients

• 2 cups chilled heavy cream
• 1/2 cup powdered sugar
• 3/4 teaspoon peppermint extract
• 1 package (9 ounces) chocolate wafer cookies (approximately 50 cookies)
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon warm water, plus additional as required

Directions

1. Whip heavy cream and powdered sugar in a large bowl on medium-high speed until stiff peaks form, about 3 minutes. Gently fold in peppermint extractavoid overwhipping for perfect texture.
2. On a serving board, spread a thin 3-by-8-inch base of whipped cream. Sandwich two cookies with 1 teaspoon cream; stand them on edge at one end of the cream rectangle. Build an 8-inch log by alternating cream and cookies, using about 36 cookies.
3. Sandwich two more cookies with cream; attach at an angle to the log's side with extra cream. Add about eight more cookies to form a charming branch.
4. Frost the log and branch entirely with remaining cream. Use an offset spatula for bark-like strokes. Mix cocoa powder with 1 tablespoon warm water (add drops if needed for brushable consistency). Paint short lines and spirals on ends with a pastry brush to evoke birch bark realism.
5. Chill 1 hour to set cream, then cover loosely and refrigerate 6 hours or overnight until cookies soften into cake-like bliss. Slice diagonally to serve this festive masterpiece.

Photograph by Ralph Smith