Name: Yule Log Icebox Cake
Prep time: 1 h
Total time: 5 h 30 min
Yield: 10 - 12 serving(s)
Ingredients: 8 oz. cream cheese, at room temperature; 1 1/4 c. powdered sugar, plus extra for dusting; 1 1/4 tsp. rum extract; 1 tsp. ground nutmeg; 1/2 tsp. vanilla extract; 4 c. heavy cream; 24 bakery-style sugar cookies; 4 standard-size marshmallows; 12 mini marshmallows; Cocoa powder, for dusting; 10 rosemary sprigs, for decorating; Blackberries, raspberries, or cranberries, for decorating

Step 1In a stand mixer fitted with the whisk attachment, beat the cream cheese on medium speed until smooth, 1 to 2 minutes. Add the powdered sugar, rum extract, nutmeg, and vanilla and beat on low speed until combined, about 30 seconds. Scrape the sides and bottom of the bowl with a rubber spatula. Increase the speed to medium, and beat until smooth, 1 minute more.

Step 2Scrape the sides and bottom of the bowl. Add 1 cup of the heavy cream, and beat on low speed until smooth. Add the remaining 3 cups heavy cream, increase the speed to medium-high, and beat until firm peaks form, 3 to 4 minutes.

Step 3Spread about 3 tablespoons of whipped cream over one sugar cookie. Place a second cookie on top to make a sandwich. Spread another 3 tablespoons of whipped cream over the top cookie, then add another cookie. Repeat until you have a stack of 4 cookies.

Step 4Spread about ¼ cup of the whipped cream in a 12-inch line down the center of a serving platter (this helps hold the log in place). Lay the stack of cookies on its side on top of the whipped cream so the cookies are standing vertically. Continue stacking the cookies and whipped cream (3 tablespoons cream between each) until the log is about 19 cookies long.

Step 5To create the log limb, spread 1 tablespoon of the whipped cream on the board at an angle off one side of the log in a roughly 4-inch long line. Stack 5 cookies with the 3 tablespoons of whipped cream between each and place the stack on its side at an angle on the whipped cream, using a halved cookie and additional whipped cream to fill in the gap between the limb and the log. Place the Yule log in the freezer until the whipped cream is set, about 30 minutes.

Step 6Cover the log and limb completely with the remaining whipped cream, using a small offset spatula to smooth the surface. Use a fork to gently swipe 2- to 3-inch long horizontal lines sporadically along the log, mimicking the appearance of a birch tree. Continue until the surface has the desired bark-like texture. Use the fork to swirl the ends of the log and limb to mimic tree rings. Refrigerate for at least 4 hours or up to overnight.

Step 7Cut each standard-size marshmallow horizontally into thirds using shears. Press the flat end of a mini marshmallow into the cut side of each marshmallow slice to create a “stem.” Dust the tops of the mushrooms with cocoa powder. Store in an airtight container until ready to decorate.

Step 8When ready to serve, arrange the rosemary sprigs and berries along the sides of the log. Arrange the marshmallow mushrooms on the edge, on the sides, and on top of the log as desired. Dust the log lightly with powdered sugar for a snowy finish. Slice the log on a bias to show off the beautiful cookie-and-cream layers.

Yule Log Icebox Cake

Ingredients

Directions

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