Old-Fashioned Creamy Orange Icebox Cake

Old-Fashioned Creamy Orange Icebox Cake pairs vanilla-bean shortbread with a zesty buttercream kissed with citrus. A mound of freshly picked berries and a light dusting of confectioners' sugar crowns the show-stopping treat.
Old-Fashioned Creamy Orange Icebox Cake
Makes 8 servings
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Ingredients
  1. 48 Vanilla-Bean Shortbread Cookies (recipe follows)
  2. Orange Buttercream (recipe follows)
  3. Garnish: fresh raspberries, fresh blueberries, fresh blackberries, fresh mint, confectioners’ sugar
Vanilla-Bean Shortbread Cookies
  1. 2 cups unsalted butter
  2. 3 cups confectioners’ sugar
  3. ½ vanilla bean, split lengthwise, seeds scraped and reserved
  4. 2 tablespoons vanilla extract
  5. 5 cups all-purpose flour
  6. 1½ teaspoons salt
  7. 3 to 4 tablespoons heavy whipping cream
Orange Buttercream
  1. 9 egg whites
  2. 2 cups sugar
  3. 1 teaspoon vanilla extract
  4. 1 ⁄8 teaspoon salt
  5. 4 cups unsalted butter, softened
  6. 2 teaspoons orange zest
  7. 1 cup confectioners’ sugar
Instructions
  1. On a pedestal cake stand, spoon approximately 1 tablespoon Orange Buttercream into middle. Spread lightly to cover base of dish.
  2. Assemble 5 to 6 cookies in a flower pattern, placing one in the middle and surrounding with 4 or 5 cookies to fi t dish.
  3. Spread approximately ½ cup frosting over cookies. Repeat layers 6 times, or until desired height is reached.
  4. Spread approximately 1 cup frosting across top of dessert. Garnish with raspberries, blueberries, blackberries, and mint, and dust with confectioners’ sugar, if desired. Store, covered, in refrigerator for up to 3 days. Reserve any remaining cookies or frosting for another use, if desired.
Vanilla-Bean Shortbread Cookies
  1. In a large bowl, beat butter with a mixer at medium-high speed until creamy, about 3 minutes. Add confectioners’ sugar, reserved vanilla-bean seeds, and vanilla extract, and continue beating at medium-high speed until smooth.
  2. In a separate large bowl, whisk together flour and salt. Reduce mixer speed to low. Add flour mixture in 3 batches to butter mixture, beating until combined. Add cream, and beat until smooth. Remove dough from bowl. In batches, roll dough between pieces of lightly floured parchment to a ¼-inch thickness. Refrigerate for at least 2 hours or up to overnight.
  3. Preheat oven to 350˚. Line several baking sheets with parchment.
  4. Using a 2-inch fluted round cookie cutter, cut as many cookies as possible. Repeat process with remaining dough, rerolling until all dough is used. Place cookies on prepared baking sheets.
  5. Bake until edges of cookies are slightly browned, 10 to 12 minutes. Let cool on pan for 5 minutes, and transfer to a wire rack to let cool completely.
Orange Buttercream
  1. In the bowl of a stand mixer set over a pan of simmering water, whisk together egg whites, sugar, vanilla extract, and salt. Cook, whisking constantly, until mixture registers 140° on a candy thermometer.
  2. Transfer bowl to stand mixer fitted with a whisk attachment, and beat mixture at high speed until tripled in volume and shiny, stiff peaks form, about 10 minutes.
  3. Reduce mixer speed to medium-low. Add butter, a few tablespoons at a time, until all is combined. Add orange zest and confectioners’ sugar, and beat to combine. Use immediately, or store, covered, in refrigerator for up to 1 week. If refrigerated, allow mixture to come to room temperature, and beat at medium speed for 2 minutes before using.
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